How to Make Stabilized Whipped Cream

Stabilized Whipped Cream holds its shape for longer than traditional whipped cream and is perfect for decorating cakes and pies for special occasions. Learn how to stabilize whipped cream with gelatin, plus 4 other easy methods! 

What Is Stabilized Whipped Cream?

Stabilized whipped cream is just whipped cream with an extra ingredient added to help the cream hold its shape and stay light and fluffy for longer periods of time. 

Most people prefer using gelatin as a whipped cream stabilizer, because it’s flavorless, cheap, and can hang out in your pantry for months without going bad. 

However, there are a few other ways to stabilize whipped cream that don’t involve gelatin. You might prefer an alternative method for stabilizing whipped cream because you’re out of gelatin, have dietary restrictions, or just want to try something new.  

Whipped cream that’s been stabilized properly will still be ultra light and airy like traditional whipped cream, but slightly firmer.

This subtle firmness is what helps the whipped cream hold up well over longer periods of time, and prevents it from melting into a puddle after sitting on the counter for too long. 

When Should You Use Stabilized Whipped Cream? 

There are a few scenarios where I prefer using stabilized whipped cream instead of regular whipped cream: 

• For piping onto cakes and cupcakes — Stabilized whipped cream can be piped very neatly onto cakes, cupcakes, and pies and will hold the desired shape for a long time. 
• For making desserts in advance — Regular whipped cream will deflate significantly after just a few hours, even if stored in the fridge. Stabilized whipped cream doesn’t! If making something like a trifle or layer cake in advance of a holiday or family gathering, stabilized whipped cream is your best option. 
• For desserts that will be served outside — If you know that a dessert will be left out for longer periods of time or in warmer temperatures (such as at cookouts or potlucks), you want to use stabilized whipped cream.  
• For stacked or layered desserts — Stabilized whipped cream will give the most height and offer the best presentation to trifles, cakes, and pastries. 

Ways to Stabilize Whipped Cream

You have a few whipped cream stabilizers to choose from, with gelatin being the most popular. Below is an overview of the pros and cons for each method of stabilizing whipped cream. 

• Gelatin — Gelatin stabilized whipped cream is the most common method. It results in stiff whipped cream with no additional flavor. You may use vegetarian gelatin if needed.  
• Cornstarch —  Most practical method because pretty much everyone keeps cornstarch on hand. Note that it MUST be cornstarch and not a cornstarch substitute (like flour). The downside is that cornstarch can result in slightly gritty whipped cream. 
• Instant Pudding Mix — Contains cornstarch, which is why this works well for stiffening whipped cream. The instant pudding mix adds flavor and sweetness to the whipped cream, which you might not always want. 
• Greek Yogurt — Not as stiff as gelatin, but it works in a pinch. It must be regular Greek yogurt for best results. Just note that yogurt adds tanginess to the whipped cream, so bear that in mind.  
• Marshmallow Fluff — Is already very thick and sweet, so adjust the amount of powdered sugar in the whipped cream as needed. This method might be impractical for some since not everyone keeps marshmallow fluff on hand. 

Tools Needed for Stabilizing Whipped Cream

You need very few tools to stabilize whipped cream, no matter the method you choose to use. I recommend having the following tools on hand:  

• Measuring cups and spoons — Necessary for any baking project. 
• Mixing bowl — Use a larger bowl than you think you’ll need, as heavy cream doubles in size once whipped. 
• Electric hand mixer — Takes longer to whip heavy cream using a hand mixer, but use what you have! 
• Stand mixer (optional) — Will make the quickest work of whipped the cream, but keep a close eye on it so that you don’t accidentally over whip the cream. 

What Ingredients are in Stabilized Whipped Cream?  

The base of this stabilized whipped cream recipe uses heavy whipping cream, powdered sugar, and vanilla bean paste or extract. 

To this mixture, you’ll need to add your stabilizing agent of choice. Your options are: gelatin, cornstarch, instant pudding mix, Greek yogurt, or marshmallow fluff. 

I almost always make my stabilized whipped cream with gelatin, but I’ve tested all the methods mentioned above and have provided ingredient ratios for them all in the recipe card at the end of this post.  

For the complete ingredient list and detailed instructions to stabilize whipped cream, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Stabilized Whipped Cream 

No matter which method you use to stabilize whipped cream, the process will be nearly identical. 

In this section, I’m going to review how to make gelatin stabilized whipped cream, but I’ve provided step-by-step instructions for every method in the recipe card at the end of this post. 

1. Transfer a large mixing bowl to the refrigerator or freezer to chill for 5 to 10 minutes.
2. Combine the gelatin and a little cold water in a small bowl. Whisk until combined.
3. Remove the bowl from the fridge or freezer. Add the heavy whipping cream and powdered sugar to the bowl, then beat until it starts to thicken. 
4. Transfer the gelatin and water mixture to the microwave and warm at full power for 5 seconds to dissolve. 
5. While beating the whipping cream at low speed, slowly pour in the gelatin mixture. 
6. Next, add the vanilla bean paste.
7. Increase the mixer speed to medium high and beat until stiff peaks are formed.

The above is simply a quick summary of this recipe for stabilized whipped cream. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Stabilizing Whipped Cream 

• Chill your bowl and beaters — Both need to be very cold to ensure the whipped cream becomes as fluffy as possible. 
• Start with cold heavy whipping cream — Wait until the moment you’re ready to start beating the whipped cream to remove it from the fridge. Between the cold bowl, cold beaters, and cold whipping cream, you’re sure to make super airy whipped cream! 
• Use full-fat heavy whipping cream — You cannot make whipped cream (stabilized or otherwise) using a lower fat alternative such as half and half or whole milk. It just won’t work! Use the real stuff for this recipe. 
• Make sure to dissolve gelatin first — If you skip this step, your stabilized whipped cream will be grainy. 
• Don’t over whip the heavy cream — Whipping the heavy cream beyond stiff peaks won’t stabilize it “more;” instead you may end up with buttermilk and butter! 

Stabilized Whipped Cream FAQs

Got questions about stabilizing whipped cream? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

How long does stabilized whipped cream last?

Stabilized whipped cream will last up to three days in the fridge, but in my experience it will start deflating at around the two-day mark. 

How far ahead can you make stabilized whipped cream?

If serving guests, I’d say to make the whipped cream no further in advance than the day before. However, it will stay nice and fluffy for two full days if refrigerated. 

How to store stabilized whipped cream? 

In the fridge! This will both keep it fluffy and also ensure it’s safe to eat (it’s dairy based, after all!).

Can stabilized whipped cream be frozen? 

Yes! Regular whipped cream doesn’t freeze well, but stabilized whipped cream does. The gelatin (or other stabilizing agent) keeps it from deflating in the fridge. 

I recommend piping it onto your dessert of choice and freezing it that way. I’ve found that stabilized whipped cream doesn’t pipe well after being frozen, but it holds its shape atop a dessert it’s already been piped onto. 

How do you stiffen whipped cream for decorating?

Whipped cream that’s been stabilized with gelatin is most common, but instant pudding mix or marshmallow fluff work well too. 

Cornstarch and yogurt may also be used but aren’t my first choices, both for flavor and texture reasons. 

How long can stabilized whipped cream sit at room temperature?

Up to 2 hours, noting that you should chill it if you notice the cream weeping or deflating. This happens in warm temperatures, like in a hot kitchen on Thanksgiving or at an outdoor cookout! 

How many cups of whipped cream does 1 cup of heavy cream make?

1 cup of heavy whipping cream can be whipped to create 2 cups of whipped cream.  

What’s the best way to stiffen whipped cream? 

Gelatin is my top pick. It has a neutral flavor and offers the most stabilization. 

Marshmallow fluff would be my second choice, but it adds significant sweetness. Cornstarch and pudding mix may add grittiness, and Greek yogurt adds tang. 

Ways to Use Stabilized Whipped Cream 

There are so many ways to use stiffened whipped cream! You can use it in place of Cool Whip, whipped topping, or regular whipped cream in pretty much any recipe. 

Use it to frost cupcakes, garnish cakes and pies, spoon over pudding, layer in parfaits, top milkshakes, or keep it simple by serving alongside fresh berries. 

The following recipes would pair wonderfully with stabilized whipped cream: 

• Lemon Raspberry Pavlova
• Strawberry Fool
• Pumpkin Pecan Pie
• Pumpkin Custard
• White Chocolate Pudding
• Vanilla Cupcakes
• Chocolate Raspberry Bundt Cake
• Macerated Strawberries
• Cardamom Coffee Cake
• Brownie Trifle
• Mixed Berry Galette

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

Try Making Stabilized Whipped Cream! 

The next time you have a dessert to decorate in advance, try using stabilized whipped cream! 

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