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Stabilized Whipped Cream

5 from 3 votes

posted: 10/09/21

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


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
5 from 3 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!


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


  • 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

did you make this

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.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Roseann McDevitt says

    Hi my name is Roseann and was wondering could you use a flavored gelatin in this recipe? So if I wanted strawberry icing or lemon could I use those Jello flavored gelatins in place of the plain one?

    • Lisa Longley says

      I haven’t actually tried this with flavored gelatin, but one of my other readers mentioned today that they did, and it worked well.

  2. Bonnie Lea Wallace says

    What type of gelatin is used? I’m not sure that I understand that. Thank you.

  3. Yolanda says

    Hi Lisa just want to know if I can use any flavor extract to the stabilized whipped cream. Thank you

    • Lisa Longley says

      Yes! This will handle flavoring very well.

  4. Susan says

    I use 2 T white chocolate instant pudding to stabilize whip cream as well as gelatin. Works great.

  5. Ines Cardillo says

    In every recipe that I have seen, the unflavored gelatin is disolved in water and heated in a microwave. I love how the dry gelatin in your recipe is dissolved directly in the cold cream. I didn’t know you could do that!

    • Lisa Longley says

      Yes! It is such a great trick!

  6. Lee Ann says

    5 stars
    I’m about to make 3 dozen cupcakes, and would like to know how many times do I need to increase the recipe in order to have enough?

    • Lisa Longley says

      That is a hard question to answer, because it all depends on how you frost them. If you are doing minimal frosting (like a simple piped loop), you could probably frost a dozen with the base recipe. You might want to quadruple to be on the safe side.

  7. Julie says

    I can’t get the gelatin to dissolve. How long does it usually take? It’s just all clumpy. :(

    • Lisa Longley says

      I’m so sorry to hear that, Julie. I haven’t had that trouble with this recipe. Is it possible that your gelatin is old? My other question is what brand did you use. There are a few products out there that don’t perform as well when you use off brand.

  8. Sharon says

    Can you put a little vanilla extract in this recipe? Or would that cause it to be too liquidy? Thsnks

    • Lisa Longley says

      No, that will be fine!

  9. Brooke says

    If I double the recipe, do I double the gelatin too or keep gelatin amount the same?

    • Lisa Longley says

      Correct, if you want to double the recipe you will need to double everything.

  10. Alice says

    Please have tried this dis before but fails….probably my measurements isn’t correct or something went wrong.
    How many Tsp of gelatin can I / should
    I use for 500g of powdered whipped cream

    • Lisa Longley says

      Hi Alice, I’ve never made with with powdered whipped cream, so I’m not sure. I would need to test it.

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5 Secrets to Stress Free Dinners