Monday, April 23, 2012

Stabalized Whipped Cream

Ahhh, the season of strawberries, cream, and heat! 

 911...after posting the recipe for Key Lime Pie last week I got an email from Cassie.  She complained that her whipped cream looked beautiful in the kitchen, but with warmer weather, it melted and looked soupy very quickly when serving a dessert.
Years ago at a Wilton cake decorating class our instructor taught us the secret of making fluffy whipped cream that can hold up in the fridge for a week.  Decorators pipe it on cakes, but I love to top pies, tarts, sundaes, trifles or whatever!  It holds up to heat much better than regular whipped cream and best of all, for entertaining purposes it can be made way ahead.  This recipe yields 2 cups.

  Stabilized Whipped Cream

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup sifted powdered sugar
In a small pan, combine gelatin and cold water; let stand until thick.  Place over low heat, stirring constantly, just until the gelatin dissolves.  Remove from heat; cool (Do not allow it to set.  If you do you will have little chunks of gelatin in your cream).  Whip the cream with the powdered sugar, until slightly thick.  While slowly beating, add the gelatin to whipping cream.  Whip at high speed until stiff.  At this point you may add a flavoring extract.

* I have used Splenda with great success.  I need to try Stevia for low-carb lovers like me.

Thanks for visiting, hope you'll come back!


  1. Thanks for this! I will definitely try this the next time because like your email person, I sort of flunk in that area too.

  2. What a great tip! The last time I tried to use whipped cream it was out of the can... and all over everything:@)

  3. Renee I will try this tip, it obviously looks so delish!!

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  4. I often use powdered sugar but I hadn't heard of using gelatin as well. I'll have to try it.....

  5. Renee- this works like a charm! I used to get so frustrated about the melting whipped cream but I'm totally sold on this method - I even use the microwave to dissolve the gelatin and this works quite well also, I'm always up for the lazy woman's way of doing things :)

  6. I never knew about this method! I can't wait to give it a try. I'm sure it tastes so much better than shaving cream too ;)

  7. Thanks for this great tip, Renee. Being able to whip cream ahead of time will make serving dessert so much easier.

  8. Thanks so much to all of you. I should have added that you can use stabilized whipped cream to replace "not so good for you" whipped topping in all of your recipes too. It's great stuff.

  9. Thanks for that great tip. I need to use whipped cream for the shower on Sunday and it's nice to think that I can do it up a bit ahead of time.

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Thanks so much for leaving a comment. I read each and every one and they make me sing! renée