Stabilized Whipped Cream

Desserts & Chocolate
I used stabilized whipped cream and opposed to unstable whipped cream in any recipe where I need the whipped cream to be molded or piped, hold it’s shape, not to weep or to stabilize another ingredient like lemon curd, as in my Heavenly Pie.
Stabilized Whipped Cream


  • 2 teaspoons of unflavored gelatin
  • 1/4 cup of cold water
  • 2 cups of heavy cream
  • 1 teaspoon vanilla
  • 1/3 cup granulated sugar


  1. Mix gelatin and cold water until the gelatin absorbs the water. Heat to melt gelatin to melt it (in a microwave for 3 minutes, stirring every minute or in a small sauce pan on the stove on low flame, stirring constantly, until melted). Cool for about 10 minutes. Gelatin must be cool before you beat it into the cream.
  2. In a chilled bowl with chilled beaters, whip cream, sugar and vanilla until mixture just starts to hold a shape (you can just begin to see marks in the cream when you stop beating and lift the beaters), then beat in the cooled gelatin in a steady stream until stiff peaks form. Be careful not to over beat.
Total time:
Yield: 4 cups approximately