Wilton Stabilized Whipped Cream

Another winner, Kitten. I may have done something wrong, but my cream wouldn't whip past the very soft peak stage. I was hoping for something a teeny bit firmer. In the end, it tasted wonderful and frosted my patriotic red, white and blue cake just fine and I'm so happy to have the cake finished and in the refrigerator so that I can concentrate on the rest of our Memorial Day feast. Thank you once again!

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Used on a chocolate cream pie and the whipped cream held up without a problem for several days. Only problem I had was my fault. Not sure it I allowed the gelatin to cool and firm up too much, but I had chunks of gelatin in the finished product. Will use this recipe again, and do a better job incorporating the gelatin next time. Thanks for sharing the recipe!

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This worked like a charm. I wish I would have read the other reviewer tips about reheating the gelatin or adding the cream to the heated gelatin. I did have some clumps, but I'm sure I'll get it right next time. I did add some vanilla and it was delicious and not the least bit runny. Thanks so much for posting this recipe, I'll be using it again and again.

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Wonderful! I made two versions...one with powdered sugar and one with Splenda...both worked perfectly. I used to frost chocolate cupcakes. I will use this recipe often. Thank you KITTENCAL.

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Easy to make. I will never buy the whipped topping from the store. I added a dash of vanilla while cream was being whipped.

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This worked perfectly. Because of the experience of lumps a of a couple of reviewers mentioned, I added a little cream to the melted gelatin and combined well to dilute it before adding this mixture to the whipped cream. I used Equal to sweeten the cream, and added 1/2 tsp of vanilla...great on our Thanksgiving pumpkin pie.

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PERFECT! This is the most delicious whipped cream I've ever had! I've always whipped with granulated sugar, and the powdered sugar makes a HUGE difference! I did add about 1/2 tsp. of vanilla extract for personal preference. The gelatin was easy to work with, and really did it's job. It is still perched on top of the banana cream pie this morning exactly as it was yesterday when I made it. Thank you for posting the PERFECT topping!!!!!

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This made the perfect topping for my chocolate cream pie! I doubled all of the ingredients and it turned out perfectly. I was thrilled to have whipped cream that was still fluffy in the morning. My husband loves to have pie for breakfast with his coffee but the cream is usually runny. Not this time! It was still perfectly fluffy! I'm so glad to have this recipe on file :) Thanks for sharing it!-HK

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This worked out great. It went on a cake that was not going to be eaten the same day, and even three or four days later the cream was whipped cream consistency. Thanks Kittencal.

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I've made this a few times now with excellent results every time. It's easy, and tastes great! I decorated a cheesecake with it, and everything I piped on held up beautifully for days. I love that this will last and hold itself for a few days without compromising taste and texture! This will be my go-to whipped cream recipe! Great recipe!

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I had a little trouble with the process, but the end result was terrific! Since my cream was well chilled the gelatin mixture hardened almost instantly when it hit it, so letting it cool first didn't work too well. I fished out the chunks of gelatin, melted them again, then immediately poured it in a thin stream into the beater in the cream. Worked perfectly! 5 stars for taste and texture, but it's a little difficult to make.

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This is probably best for a whipped cream cake decoration. To top desserts, I'd probably leave out the sugar next time but otherwise the cream stayed fluffy on my trifle for 3 days before it was ate up.

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This makes good whipped cream! I tried this recipe because I wanted to make the whipped cream a day ahead and wanted it to still be fluffy...well, with this recipe it sure did and it tastes great too!! I had never made "stabilized" whipped cream before, and found it very easy. I let the gelatin cool to long and it became stiff, but I just warmed it a little over a low flame, it turned liquid again. Still worked out perfectly!

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Great - recipe and easy as long as the instructions are followed. I whipped the cream to medium peaks, let the gelatin bloom and then heated for 30 seconds in the microwave before incorporating with the cream. DO NOT follow the tip to use half and half- it will not work because it does not whip to right consistency.

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Excellent filling and frosting. I've used this several times now to decorate cakes, flans and pavlovas. Not too sweet, like buttercream frosting. And its so simple to make, highly recommend this recipe.

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Fabulous! This method makes perfect whipped cream.

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I feel lucky finding this recipe as I have used it in the past with great results. The source of this recipe has a different version posted and I did want that. Your comments are accurate and the advice on the gelatin is great. I needed this recipe for my Holiday baking. Thank You!

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This worked perfectly and held up forever!

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I liked this recipe a lot but I think I will use half and half next time, as the full-bodied whipping cream is just too heavy. Not the recipe's fault though! And it totally stayed whipped. :) Yay!

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I love this recipe - but I think I messed up when I made it. The water seemed to small amount to combine with the gelatin - so I added a little more (ended up w/ 2T of water). I doubled the batch (I needed frosting for 2 dozen cupcakes) and forgot to double the gelatin, so I quickly made another batch of gelatin while the cream was whipping, and then I mixed it in - it gelled up immediately and when I was piping the whipped cream on the cupcakes, I found globs of gelatin. It was slimy, but I just fished out the globs and finished icing the cakes. They look wonderful!!

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