Whipped Cream: Regular and Stabilized Versions

"I was without a cookbook at a friend's home and needed to remind myself how to make whipped cream, from scratch. Imagine my surprise when I saw that Recipezaar had NO recipe for not only the basic whipped cream, but for a recipe that allowed you to "stabilize" whipped cream for extended fluffiness! So, I've added both versions so I'll never be without this simple reminder, again. Both recipes come from a vintage 1940's Sunbeam Mixmaster recipe booklet."
photo by a food.com user photo by a food.com user
Ready In:
2 cups


  • 1 cup heavy whipping cream, chilled
  • 3 -4 tablespoons powdered sugar, sifted free of lumps
  • 14 teaspoon vanilla extract (or, orange, rum, almond or another complimentary extract)
  • 1 teaspoon unflavoured gelatin (this is only needed if you're making the stabilized version. It is 1/2 of a package of Knox gelatine)


  • Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in their, too. (If using the gelatin, see separate directions below.).
  • Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
  • Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over!
  • Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
  • When stiff peaks have formed, add extract and blend only until combined, about 10 seconds.
  • Directions for stabilized whipped cream:.
  • This is the recipe that you use for cakes and other desserts that are not going to be eaten completely in one setting yet you still need a whipped cream topping that won't run or fall flat.
  • Have all of your equipment, whipping cream and powdered sugar chilling in the refrigerator.
  • Soak 1 teaspoon of unflavoured gelatin in 1 tablespoon of cold water for 5 minutes. It will set up "hard" or thick! Reserve 1 tablespoon of whipping cream to add to the gelatin.
  • Attach cold beaters to mixer and add the chilled whipping cream to the cold bowl. Start at the lowest setting to avoid cream splashing outside of the bowl!
  • Microwave the hardened gelatin with the reserved tablespoon of whipping cream ONLY until it becomes liquified and warm. Stir to make sure that it is lump-free. Very slowly, add a thin stream of this liquid to the cream that is being whipped in the bowl.
  • Increase speed to medium-high and beat until soft peaks form. Increase speed to high and slowly add the sifted powdered sugar. Beat until stiff peaks form. Add whichever extract you prefer and beat only until combined, about 10-15 seconds.
  • This whipped cream can be piped and holds it's form beautifully on desserts that depend upon a "set" whipped cream.

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