How To Make Stabilized Whipped Cream

Stabilized whipped cream stays light and frothy longer than ordinary whipped cream! Use it to garnish cakes, cupcakes, pies, etc. 

– 4 teaspoons cold water – 1 teaspoon unflavored gelatin – 1 cup cold heavy whipping cream (240 ml) – ¼ cup powdered sugar (30 grams) – ½ teaspoon pure vanilla extract



Sprinkle unflavored gelatin over water in a microwave-safe basin. Sit for 3–4 minutes. Microwave the gelatin mixture for a few seconds to dissolve it. 


Allow the liquid to cool after stirring. Combine heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer bowl with the whisk attachment or a large electric mixer bowl. 


Turn the mixer to low speed once the mixture thickens and forms soft peaks. Slowly add gelatin mixture until well mixed. Increase mixer speed to medium and mix until stiff peaks form.


Also See: 

Focaccia Bread Recipe