How to Make Stabilized Whipped Cream

Have you ever wondered how professional bakeries get that amazing, perfectly shaped whipped cream on their fancy desserts?  The kind where you think it’s frosting, but then you take one bite into it and realize it’s the most perfectly light, whippy, fresh cream?  Chances are it’s just stabilized whipped cream.  With the holiday season approaching, this is one little trick you need in your cooking arsenal.  This method produces the perfect whipped cream that you love, but with a stabilizing agent, which means that it won’t fall flat or melt or get all goopy if it sits around for a while.  If I’m taking dessert somewhere, or I know it’s going to sit in my fridge or on the counter for a bit, I always use this method.  I also use this method to frost cakes and cupcakes when I want something lighter than a traditional heavy buttercream.

Decorative Whipped Cream

This is what I used on my Orange-Cranberry Cheesecake last week.   There are a few options you can find for stabilizing whipped cream, like adding instant pudding mix, but I don’t recommend those.  If  you want pure, white, delicious whipped cream that tastes like normal whipped cream, go with this method.  It starts with most of the same ingredients as regular whipped cream.

stabilized whipped cream ingredients

The little secret is a bit of unflavored gelatin.  This won’t change the flavor or really the texture either, it simply provides some staying power.  Sprinkle a teaspoon of gelatin over some cold water.  If you’ve never worked with unflavored gelatin, it might seem weird, but it’s normal!  You need to let this mixture sit for about 5 minutes to “bloom”.  It will be thick and semi-solid.

blooming gelatine

Once it’s done blooming, you’ll heat it in the microwave just until melted.  It only takes about 5-10 seconds, no need to boil it.  Just whisk it until smooth.  (Cutest-ever heart whisks from our Shop!)

how to bloom gelatin

I recommend you do this in a stand mixer with the whisk attachment.  If you don’t have a stand mixer, use a hand mixer. Place the heavy cream, vanilla, and powdered sugar in the mixer and beat for about a minute.

whipped cream ingredients

Then very slowly add the gelatin in a smooth, steady stream, as the mixer is running.  Continue beating as normal until you reach medium-stiff peaks.

Stabilized Whipped Cream by Our Best Bites

At this point, just use the whipped cream as you normally would.  It works really well for spreading and piping.  Like I said, I love this on cupcakes!  As it sits in the fridge, it will set up a little more, and it will last significantly longer than regular whipped cream.

Decorated Fall Cheesecake


I hope to see this on lots of beautiful pies this holiday season!



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Stabilized Whipped Cream

  • Prep Time: 10
  • Total Time: 10


A method of making bakery style whipped cream that doesn’t fall or melt. Great for piping onto desserts or even icing cakes and cupcakes. Double if desired.


  • 1 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • 1/2 cup powdered sugar (more or less to taste)
  • 1/2 teaspoon vanilla extract


  1. Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
  2. Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
  3. Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.




  1. I’ve used a bit of honey as well, to prevent separation if I have some leftovers I want to keep overnight (who does that?!), but I’ll try this next time I want dimensional whipped cream goodness. = )

  2. Gelatin makes it no longer vegetarian. Sucks. Dang. Sad to hear this is what restaurants probably are using. 🙁

    1. That is true but I have another tip I learned by mistake! If you don’t have a ban on alcohol that is. YEP I was making cream puffs and wanted a rum raisin flavor. I used powdered sugar as usual and then to give it a bite I added little rum…like one cap full. I was so surprised when it just stayed and stayed! No animals were hurt in the process hahahah

  3. Hi , I have tried a few different methods to stabilize whipped cream, including one using gelatin.
    Also, there is a product called “Whip It” (I think) that will do this. But the method I like the best is using cornstarch. You put a little cornstarch (1 tsp) with a little confectioner’s sugar ( 1 T) in a saucepan. Then you blend in 1/4 cup heavy cream. Cook it until it just starts to thicken. Then add a little vanilla. When it cools, gradually add it to 3/4 cup of heavy cream as you are whipping. it. I like the texture of this cream much better that the gelatin-stabilized whipped cream, which I find a bit spongy. Probably most would not notice the difference, though.

    1. What a great idea and less expensive than gelatin, plus should be okay for vegetarians. I wonder if it could be done in the microwave, little by little?

  4. Genius! I’m not on pie duty for Thanksgiving. I’ll probably just give myself an assignment for a pie at home. Haha!

  5. I’m totally using this for cupcakes! Question- for your banana cream pie recipe you guys recommend making it a day in advance but you don’t use stabilized whip cream for the topping. Does it end up being watery? Do you think I should top it with this instead or does it come out ok the next day using the non-stabilized whipped cream?

      1. I always have really great luck with cream of tartar as a stabilizer. My grandma taught me to use 1/8 teaspoon in the cream to help it hold. Sorry it didn’t work for you.

        1. I don’t think you got your grandmother’s instructions correct. Cream of tarar works as a stabilizer in MERINGUE because it acidifies the egg whites, much the same as whisking them in a copper bowl.
          It will do nothing to stabilize whipped cream.

  6. I can’t wait to try this! How long do you think this will “last”? I make a chocolate truffle pie with a top layer of whipped cream and am wondering if I could do this a full day before Thanksgiving and the whipped cream would still look good the next day (or even the day after, if we’re lucky enough to have leftovers).

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