Stabilized Whipped Cream


Fresh, homemade whipped cream is so easy and so delicious it is amazing that we ever buy the stuff in the tub or the can at all. But there is one downside to the fresh, homemade kind. It doesn’t hold up for long periods of time in the fridge. So, if you want to make a cream pie that has a whipped cream topping the day before, you could be in for a mess, UNLESS you know a little secret! Just 1/2 a tsp of gelatin can save the day so you can count on your whipped topping holding up. Here is how you do it:

You will need:

  • 1 cup heavy whipping cream
  • 1/2 tsp plain gelatin powder
  • 1 tbsp cold water


  1. Sprinkle 1/2 tsp of plain gelatin powder into 1 tbsp of cold water. Let it stand for 5 minutes or until the liquid is thickened.
  2. Now you need to heat the gelatin until all the gelatin is dissolved, but not to a boil. You can do this over low heat on the stove, in a double boiler, or in the microwave. If you use the microwave work in 10 second intervals to make sure it does not boil.
  3. Let the mixture cool to body temperature. Do not let it get much cooler than that so it does not solidify.
  4. While it is cooling whisk heavy cream until barely stiff. It should be thick but not yet forming soft peaks.
  5. Whisk constantly while pouring in the gelatin mixture.
  6. Once soft peaks form if you want sweetened whipped cream add your sweetener and vanilla. (I suggest 1 tbsp powdered sweetener like xes sweetener or gentle sweet and 1/2 tsp vanilla)
  7. Continue whisking the cream until stiff peaks form.


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