Stabilized Whipped Cream

READY IN: 20mins
Recipe by dojemi

While searching for a cream that will hold in the fridge I came across this one. Servings are hard to determine depending on how it is to be a topping or frosting.

Top Review by Marie

Made this to use as a frosting for my Italian Sponge Cake. It was delicious, but for some reason, it did not set up like other similar recipes I have used. Perhaps needs a little more gelatin. Thanks for sharing your recipe.

Ingredients Nutrition


  1. Soak plain gelatin in cold water for 5 minutes.
  2. Dissolve by placing it in a container over a small pot of simmering water.
  3. Allow to cool.
  4. Using an electric mixer, beat cream in a large well-chilled bowl.
  5. Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
  6. Whip the cream until barely stiff.
  7. Add melted and cooled gelatin all at once to cream during whipping.
  8. Stop whipping when cream forms soft peaks.
  9. Finish beating with whisk to adjust consistency.
  10. Serve immediately or cover and refrigerate.
  11. TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
  12. For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
  13. For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
  14. Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

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