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Stabilized Whipped Cream

4.34 from 6 votes
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posted: 10/09/21

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

Stabilized Whipped Cream is easy to throw together with just three ingredients. This recipe is perfect for topping cakes, piping, or using as a replacement for Cool Whip!

mason jar full of stabilized whipped cream frosting that has been pipped into it

When I first started blogging, I made a ton of recipes using Cool Whip. It was such a fast and easy way to make desserts.

Over time my cooking style has evolved into a more from scratch approach, and my audience has grown to include people overseas. It seemed like a great time to provide a Cool Whip alternative.

This Stabilized Whipped cream is only three ingredients. It makes the exact same amount as an 8 ounce tub of Cool Whip. It will hold up to piping, keeping its shape for literally hours, and it is easy to double the recipe!

How to Stabilize Whipped Cream

  1. Freeze the bowl and the whisk. It is essential for this recipe to use a metal bowl and a metal whisk. Put them in your freezer for at least 15 minutes, but I prefer a half hour or more.
  2. Sift the powdered sugar. While you are waiting for the bowl to get cold, sift the powdered sugar twice using a metal sieve.
  3. Dissolve gelatin in heavy cream. Whisk it until it is well combined and the gelatin has fully dissolved. Do this right before you go to make the stabilized whipped cream, as you want the heavy cream to be cold.
  4. Add the heavy cream and the powdered sugar to the metal bowl.
  5. Whip it. Whip it good. With the mixer on medium high, whip the mixture until stiff peaks form.
overhead of stabilized whipped ream in a metal mixing bowl with a metal whisk

Stabilized Whipped Cream Frosting

This whipped cream works great as a frosting. As mentioned above, it will stay pipped in a perfect swirl for hours on end. To test this, I pipped a bit onto a plate and let it sit at room temperature. It held it’s form perfectly for 24 hours when I decided to toss it.

It will also make a great frosting just spread across a cake. Try it with our Caramel Apple Poke Cake or as a replacement to Cool Whip in our Mandarin Orange Cake.

Using in Pies

I have two great pie recipes that call for Cool Whip, and stabilized whipped cream with gelatin will work great as a replacement for it. I think it actually works better than Cool Whip in my Baileys Chocolate Pie. It is also perfect for my Shamrock Shake Pie.

FAQ

How can I make this diabetic friendly?

There are several sugar free “powdered sugars” on the market right now. Some recommendations would be Swerve, Monkfruit, and Stevia.

How long will stabilized whipped cream last?

This recipe will last three days in the refrigerator. You can also freeze it and it will keep in the freezer for up to three months.

Can stabilized whipped cream be frozen?

Yes! Freeze this in an air tight container. Keep it frozen for up to three months. When you are ready to use it, remove it from the freezer and let it thaw in the refrigerator overnight.

Will stabilized whipped cream melt?

No. As mentioned above, I left this pipped at room temperature for 24 hours and it continued to hold it’s shape.

This isn’t like Cool Whip, how can you call it a replacement for Cool Whip?

While this is not made with the same ingredients as Cool Whip, it will behave like Cool Whip in recipes. As a bonus, it tastes better than Cool Whip.

Cool Whip is dairy free and this is not. How can you call it replacement for Cool Whip?

While it is up for debate if the current version of Cool Whip is truly dairy free, it is easy enough to make this version dairy free by using a soy based heavy whipping cream.

Other Uses for Stabilized Whipped Cream

Besides the recipes we have mentioned above, there are some great uses for this recipe. Use it as a replacement for Cool Whip in the following recipes:

If you make this stabilized whipped cream recipe or any of my other recipes, leave me a comment and let me know what you think.

mason jar full of stabilized whipped cream frosting that has been pipped into it
4.34 from 6 votes

Stabilized Whipped Cream

Serves: 8 ounces
(tap # to scale)
Prep: 30 minutes
Total: 30 minutes
Stabilized Whipped Cream is easy to throw together with just three ingredients. This recipe is perfect for topping cakes, piping, or using as a replacement for Cool Whip!

Ingredients

  • 1 cup heavy whipping cream cold
  • 1 teaspoon unflavored gelatin
  • 1/4 cup powdered sugar sifted twice

Instructions

  • Freeze a metal bowl and the metal attachment for a your hand held mixer (or your stand mixer and metal stand bowl) for at least 15 minutes.
  • While you are waiting for the bowl to get cold, use a metal sieve to sift the powdered sugar twice.
  • Right before making the stabilized whipped cream, whisk the gelatin into the heavy whipping cream until it fully dissolves.
  • Add the heavy whipping cream to the cold bowl with the powdered sugar.
  • Whip on high until stiff peaks appear. Use immediately or store in the refrigerator for up to 3 days. This recipe will hold up as frosting on a cake, and will stay stiff when pipped for hours.
Author: Lisa Longley
Course: Condiment
Cuisine: American
mason jar full of stabilized whipped cream frosting that has been pipped into it

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Stabilized Whipped Cream

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Emily says

    I am making a layered number cake out of very thin shortbread layers and want to know if this frosting will hold up when I place the second shortbread layer on top of the first. I plan on piping large blobs before layering. I just don’t want it to completely smash it.

    • Lisa Longley says

      Hi Emily! I’m a bit late in answering this because I was traveling. Truthfully, I haven’t tried doing a layer cake with this yet. That said, it is very stable. So I think it would hold up the same way any other frosting would.

  2. María “Teresa” Legler says

    Hi,
    You had mentioned a plant based whipping cream for those with lactose intolerance. Haven’t located locally. Any suggestions? Doubt it can be shipped.

  3. Vickie says

    1 star
    Your recipe has a flaw. Gelatin will not dissolve in heavy whipping cream. You have to dissolve it in water and let it bloom because if you don’t all your gelatin will do is clump in the whipping cream and it’s useless. Is It possible you forgot to add that into your recipe?

    • Lisa Longley says

      We will have to agree to disagree on this one. I’ve made it, and others have made it following these steps and it worked great.

  4. Louise says

    5 stars
    I doubled the recipe since I planned to put the whipped cream in the middle and on top of an angel food cake. I layered a good amount of sliced strawberries in the middle and more on top. This held up perfectly!

    • Lisa Longley says

      I’m so glad to hear it, Louise!

  5. Rina says

    Orange cake
    20 ounce pineapple
    A small can?

    • Lisa Longley says

      I’m not sure what you are asking here. If you are asking for the size of the can of pineapple, it is best to grab the can that says 20 ounces on it.

  6. Jan McArthur says

    Would it be possible to use a teaspoon of flavoured jello instead of unflavoured gelatin? I understand it will add flavour, but hey, that could be a good thing.

    • Lisa Longley says

      I would want to test it. I think there are other things happening in Jell-O so it isn’t a one to one replacement.

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