Stabilized Whipped Cream


Whipped cream is easy to make and tastes great dolloped on fruit, ice cream and can even be used to decorate cakes and cupcakes when it’s stabilized.  When you whip cream, it looks fluffy and creamy but let it sit for a few hours or overnight and it sinks back into a liquid or partial liquid form.  To keep your whipped cream looking fluffy the next day, a stabilizing agent must be used.  In this case, gelatin.  Here is an easy and quick recipe to make stabilized whipped cream.  And for the record, I’m experimenting with a healthier whipped topping that tastes good.

For the stabilized whipped cream you will need:

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also referred to as icing sugar)

In a small pan combine gelatin and water.  Let stand until it thickens.  Place over low heat, stirring constantly, just until the gelatin dissolves.  Remove from heat and cool slightly.  Do not allow it to set.

Whip the cream with the sugar, until slightly thick.


While slowly beating, add gelatin to whipping cream.  Whip at high speed until stiff.

Makes 2 cups