Learn how to make quick and easy stabilized homemade whipped cream recipe from scratch with simple ingredients and gelatin. Creamy, fluffy and holds its peaks! This has the flavor and texture of Cool Whip.
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This is one of my favorite icings. It is beautifully white and lighter than traditional American Buttercream Frosting Recipe, and it still pipes like a dream! You may have noticed that the classic version is made with just heavy cream, powdered sugar and vanilla. That is known as Chantilly Cream (Creame Chantilly). It can deflate quickly, losing its peaks, and therefore makes piping difficult. Today's recipe uses gelatin, which solves that problem.
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How to make easy stabilized homemade whipped cream recipe from scratch?
- Bloom gelatin- Do this by adding gelatin and water in a bowl and allowing it to become solid.
- Melt gelatin mixture- In the microwave, stirring every 5 seconds.
- Beat ingredients- This includes heavy cream, powdered sugar, vanilla extract until soft peaks form.
- Add liquified gelatin mixture- Whip until stiff peaks form.
Key ingredients
- Heavy cream- This should be cold.
- Powdered sugar- Should be sifted to remove any lumps.
- Vanilla extract- Can be replaced with any other extract of your choice.
- Gelatin- The key to adding stability.
How to stabilize whipped cream frosting?
My favorite way is to use gelatin but there are a few different options:
- Cream cheese- This adds a creamy, tangy flavor.
- Cream of tartar- Adds no flavor or texture change but it's temperamental to work with in my experience.
- Cornstarch- Add 1 tablespoon of corn starch for every cup of cream but I feel that it adds a grainy texture.
- Instant pudding mix powder- This allows you to add flavor along with stabilizing the frosting.
- Gelatin- Use unflavored.
Tips and techniques
- You cannot replace heavy cream with half and half, condensed milk, or evaporated milk- Because it will not whip to become light, airy, stabilized, and pipe-able.
- Make sure mixing bowl and attachments are chilled- Because this helps the cream to whip more quickly and effectively.
- Adjust amount of powdered sugar- Add more or less according your preference on sweetness.
- Don't over-whip- Because this will make the cream curdle and turn it into butter.
- Add color- You can use gel or liquid food coloring to match the theme of your dessert.
- You can use it for piping- Choose your favorite piping tip and create a masterpiece. Check out this post on How to Pipe Cake Borders for a refresher.
- How to prep gelatin? In a small microwave-safe mixing bowl, add gelatin and water and let it bloom and become solid at room temperature. This takes about 5 minutes. Melt this gelatin mixture in the microwave at 5 second increments and be sure to mix each time. It should be liquid but not very hot. Use a whisk to stir the mixture together to make sure it's smooth.
- What is a soft peak? When you pull the beater up from the cream it should form a peak that holds up momentarily before settling back into the cream.
- What is a stiff peak? A stiff peak is formed you pull the beater up from the cream and a peak forms and does not settle back into the cream.
More flavor options
- Lemon- Omit vanilla extract and replace with 1 teaspoon lemon extract and ½ teaspoon lemon zest.
- Maple- Mix in 1-2 tablespoon maple syrup.
- Vanilla- Use 1 teaspoon vanilla beans.
- Cinnamon- Mix in 1 teaspoon ground cinnamon.
- Oreo- Mix in 2-3 tablespoon Oreo cookie crumbs.
- Chocolate- Mix in 2 tablespoon cocoa powder and increase amount of sugar a bit too. You can also check out my delicious Stabilized Chocolate Whipped Cream.
- Coffee- Mix in 1 teaspoon espresso powder
- Peppermint- Omit vanilla extract and mix in ½ teaspoon peppermint extract.
- Coffee: Mix in 1 teaspoon espresso powder
- Caramel- Mix in 2 tablespoon Caramel Sauce.
- Peanut butter- Mix in 1-2 tablespoon creamy peanut butter.
- Nutella- Mix in 1-2 tablespoon Nutella.
- Strawberry/ Raspberry/ Blackberry/ Blueberry- Mix in 2 tablespoon jam in desired flavor. Try this Easy Homemade Strawberry Jam.
Recipe FAQs
They are made of the same things, but heavy cream has a slightly higher fat content than whipping cream.
By hand- You can use a whisk but it takes very long and hurts your wrist!
With mixer- An electric or stand mixer with the whip attachment works best.
This means the fat is separating from the whey because the heavy cream is over-whipped. You must stop when you reach soft peaks!
This usually means the it is under-whipped. Keep whipping until soft peaks form. If you over-whip cream past the point of peaks, then it will become runny and watery again. Pay close attention while whipping to avoid this.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- I don't recommend this as it doesn't thaw well and can become runny.
- Make ahead- This can easily be made 1-2 days in advance.
More homemade frosting recipes
- Brown Sugar Frosting
- German Chocolate Cake Frosting (Coconut Pecan Frosting)
- Easy Mint Frosting
- Caramel Frosting
- Peanut Butter Frosting
- Easy Maple Frosting
- Chocolate Ganache Frosting
- Chocolate Cream Cheese Frosting
- Lemon Frosting (Lemon Buttercream)
- Sugar Free Frosting
- Maraschino Cherry Frosting
- Marshmallow Frosting Recipe
Recipe
Easy Homemade Whipped Cream (Stabilized)
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Ingredients
- 1 teaspoon Gelatin Unflavored
- 1.5 tablespoon Water Cold
- 1 cup Heavy cream Cold
- 3 tablespoon Powdered sugar Sifted
- 1 teaspoon Vanilla extract
Instructions
- In a small microwave-safe mixing bowl, add gelatin and water and let it bloom and become solid at room temperature. This takes about 5 minutes.
- Melt this gelatin mixture in the microwave at 5 second increments and be sure to mix each time. It should be liquid but not very hot. Use a whisk to stir the mixture together to make sure it's smooth.
- Chill all of your mixing bowl and beaters in the freezer for at least 10 minutes.
- In a chilled mixing bowl, add heavy cream, powdered sugar, vanilla extract and mix with a stand mixer (with the whip attachment) or hand-held electric mixer until very soft peaks form that are barely holding their peaks.
- Add the liquified gelatin mixture.
- Continue whipping on medium speed until stiff peaks form that are holding their shape.
- Don't over-mix to the point when your whipped cream starts to curdle and looks chunky or begins turning into butter.
- Spread this icing on top of your cakes, pies, tarts and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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