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!
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
- 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.
- Sift the powdered sugar. While you are waiting for the bowl to get cold, sift the powdered sugar twice using a metal sieve.
- 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.
- Add the heavy cream and the powdered sugar to the metal bowl.
- Whip it. Whip it good. With the mixer on medium high, whip the mixture until stiff peaks form.
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.
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.
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.
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.
No. As mentioned above, I left this pipped at room temperature for 24 hours and it continued to hold it’s shape.
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.
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.
Stabilized Whipped Cream
- 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.