Serve it with berry desserts.
Gelatin Stabilized Whipped Cream
Baking
Frostings fillings toppings
Vanilla: Extract
Medium
Your note
Edit
This is the classic stabilizer: a small amount of bloomed gelatin whipped into cream so it holds peaks for days. Perfect for piping on cakes and filling layers. Makes 1 batch in about 25 minutes.
Prep
10 min
Cook
5 min
Cooling
10 min
Total
25 min
Servings
12
Diet
Gluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
- 1 ½ cups (360 ml)cold heavy cream
- ⅓ cup (40 g)powdered sugar
- 1 tsp (5 ml)vanilla extract
- 1 ¼ tsp (4 g)unflavored powdered gelatin
- 1 ½ tbsp (20 ml)cold water
Baking tools for this recipe
Instructions
- Chill a bowl and the whisk or beaters for 15 minutes.
- Sprinkle the gelatin over the cold water in a small bowl and let it bloom 5 minutes until thick and spongy.
- Microwave 5 to 8 seconds, stirring, until the gelatin turns liquid, then cool 2 to 3 minutes until just lukewarm.
- Beat the cream, powdered sugar and vanilla to soft peaks.
- With the mixer running on low-medium, stream in the cooled gelatin.
- Whip just until stiff peaks form; stop at once.
- Use right away for piping, or chill up to 3 days.
Tips
- If the gelatin cools too much it clumps; remelt for 3 seconds and try again.
- Do not overbeat or the cream turns grainy and buttery.
- Gelatin sets the cream firmer after 30 minutes in the fridge.
- Good with berry desserts.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make gelatin stabilized whipped cream?
Plan on 10 minutes of prep and 5 minutes of cooking, plus 10 minutes to chill. The recipe makes 1 batch (12 servings).
How should I store gelatin stabilized whipped cream?
Refrigerate covered up to 3 days. Re-whisk by hand for a few strokes if it loosens.
Can I make gelatin stabilized whipped cream ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
116
Calories / serving
10.7g
Fat
4.2g
Carbs
1.0g
Protein
4.1g
Sugar
Whole recipe (12 servings): ~1392 cal · 128g fat · 50g carbs · 12g protein · 49g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment