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mason jar full of stabilized whipped cream frosting that has been pipped into it
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5 from 3 votes

Stabilized Whipped Cream

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!
Prep Time30 mins
Total Time30 mins
Course: Condiment
Cuisine: American
Keyword: cool whip, whipped cream
Servings: 8 ounces
Author: Lisa Longley


  • 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.