how to stabilize whipped cream

I used to work in a restaurant where we had to whip cream by hand.  Every night.  Sometimes more than once.  In August.  It would be ungodly hot.  My arms would burn.  I would whine.  And complain.  After what felt like forever, the cream would finally come together and make soft peaks.  It was a beautiful thing.  I am not sure why the chef was so adamant about the cream being whipped by hand, but he was.  He was sort of crazy.  Like the Soup Nazi from Seinfield.  But I loved working there and learned so much about food from them.

Anyway, back to whipped cream.  Whipped cream is pretty much the perfect accompaniment for any dessert.  It is light and fluffy and sweet and full of vanilla or whatever flavor you want it to taste like.  It is perfection on ice cream, a pie, cobbler, a bowl of berries.  Or straight up on a spoon.

Whipped cream is a beautiful thing.  You can keep it simple.  Or you can dress it up.  Add some citrus, spice, cocoa, liqueur.  It can really take something simple and make it elegant and over the top.

Apple pie with cinnamon whipped cream?  Yes please.

Blueberry cobbler with a lemon cream?  Oh yeah.

Pumpkin pie with bourbon whipped cream?  Bring it on.

I know what you are thinking.  Do we really need a recipe for whipped cream?  No, of course you don’t.  But for some reason, I didn’t know that you could make whipped cream even better than it already is.  You can make it last longer.  You can stabilize it to keep its shape and so much easier to work with.  Why didn’t someone tell me this ages ago?

how to stabilize whipped creamThere are a few ways that you can do this.  You can use a packaged stabilizer like Whip-it.  I happen to love this product.  You just sprinkle the Whip-it over the cream and let it go.  It works some sort of magic.

Or you can go the cornstarch method.  Add a Tablespoon of cornstarch to every cup of cream and add the cornstarch after the cream comes to soft peaks.

Or you can use the gelatin method.  Add one teaspoon of bloomed gelatin to peaked whipped cream.

Edited to add – I have been using Whipped Cream Stabilizer from King Arthur Flour and it is the best I’ve tried. It doesn’t clump or have any taste. 

Here is the recipe that I am using for this particular whipped cream:

1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup cold heavy or whipping cream
3 Tablespoons sugar
1 teaspoon vanilla

how to stabilize whipped creamWhichever method you choose, the technique is pretty much the same.

how to stabilize whipped cream

What do you mean by bloomed gelatin?  Gelatin needs to be heated to go from the granulated form to the liquid form.

how to stabilize whipped creamSprinkle the gelatin over cold water.

how to stabilize whipped creamLet the gelatin stand for a minute or so until the gelatin is absorbed by the water.

how to stabilize whipped creamMicrowave the gelatin for about 30 seconds at high heat.  The gelatin will be clear and melted.  Now you can use it to stabilize your whipped cream.

how to stabilize whipped creamIn the bowl of a mixer, beat the cream until it gets thick and starts to form peaks.  Gradually make your way to high speed otherwise you will be wearing it.  And so will your counters, ceiling, floors, you get the idea.

how to stabilize whipped creamGradually add in your sugar.  I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.

how to stabilize whipped creamAdd in your stabilizing agent of choice.  (If you are using Whip-it though, that goes in first.)

how to stabilize whipped creamFlavor it however you want.  I am loving vanilla bean paste right now so I am using it in everything.  You use the same amount of paste as you would extract. I love seeing vanilla bean specks in everything.  There is something so extravagant about vanilla beans.  Maybe because they are just so expensive?

how to stabilize whipped creamLook at all of those gorgeous vanilla bean flecks.  Oh my.  When the cream holds peaks it is done.  Do not over whip or it will start to curdle.

how to stabilize whipped creamFrom this point, you can either just dollop it on things, or you can be fancy and put it in a pastry bag and pipe it on things.  When you stabilize the whipped cream, you get more time out of it before it starts to get watery.

how to stabilize whipped creamSeriously, why didn’t anyone tell me about this years ago?

Whipped Cream


  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cold water
  • 1 cup cold heavy or whipping cream
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla


  1. In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually make your way to high speed otherwise you will be wearing it. And so will your counters, ceiling, floors, you get the idea.
  2. Gradually add in your sugar. I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.
  3. Add in your stabilizing agent of choice. (If you are using Whip-it though, that goes in first.)
  4. Flavor it however you want. I am loving vanilla bean paste right now so I am using it in everything.

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179 Responses to Whipped Cream

  1. Clarise says:

    I’ve been looking for a stablized whipped cream for eclairs for a while. A bunch that I found before was all weird measurements. I’m gonna try this one today. I’ll let you know how it turns out in a few hours or minutes. Yay!

  2. Jade Barker says:

    What a beautiful site! Loved the piped whip cream on the mint cake – had to pin it. Keep up the good work!

  3. Trisha says:

    Just wondering how long the cream will actually last in the fridge? Days? A week? Longer? Is it knox gelatin that you use? Which do you think is the best method using regular ingredients? Not store bought (ie: whip it). Also, can you freeze this like cool whip and just scoop some out when you need it and let it thaw a little? Sorry for all of the questions. I’m on a low carb diet and looking for some dessert ideas. I would like to make a batch that I don’t have to eat too quickly, just occasionally. So hoping it is freezable. :) thanks for the recipes, they all sound so good. I like the idea of flavors….especially chocolate.

    • bakedbree says:

      A day or so. I have never frozen whipped cream myself, but I know that my mom and grandmother do it when they decorate cakes and freeze them. I think that the cornstarch method is easiest.

  4. ryan says:

    I tried this
    However do you need to dissolve the sugar before you add the gelatine?

  5. dana says:

    thank you so much for this tip. very helpful. i was wondering how long does using a stabilizer usually give you. i have to use the whipped cream in the evening for several cakes, but need to transport it for an hour. do i need to whip it right before i leave or will it stay in refrigerator for several hours, then transport it? any help would be appreciated!!

  6. Carin says:

    Thanks, Bree, for really good information.
    So appreciate websites/blogs like this.
    I will try it this weekend for the whipped
    cream filling and icing for my son’s
    Black Forest Cake for his 16th birthday!
    P.S. I love the piping of the cream you did
    on the mint pie picture. Any advice or
    just piping bag/tip? (don’t have any).

    • bakedbree says:

      I am glad to help! I like to use the disposable piping bags and a very large star tip. You can get them both at Michaels or a craft supply store.

  7. Churst says:

    Wondering how long the whipped cream will last on a cheesecake. I’ve been asked to bake one for a friend for their thanksgiving meal. I have to bake this on a Tuesday evening to deliver by Wednesday. If I keep it in the fridge at all times (except for delivery)…will it hold up?

  8. tlasencio says:

    Planning on an amaretto cream. Can I dissolve the starch and sugar in the cold liqueur then add to the cream?

  9. Karen Gregory says:

    Thank you for enlightening me on how to make the whip cream stabilize and really be an asset!

  10. Karen Gregory says:

    This is where I need a little help. I made Raspberry Almond Chocolate Cups. Chilled chocolate cup at the base, seedless raspberry jam, whipping cream with almond extract topped with a raspberry. If I stabilize the whipping cream as suggested, how many hours can the cup be at room temperature? Also after making the cups and chilling in the refrigerator, how long do you think they can be kept in the frig before serving–just a day?

  11. Gina Bryant says:

    Bree – thanks so much for making the stabilization of whipped cream a breeze!!

  12. Ariel says:

    I whipped the cream, then added the gelatin stabilizer, and it all just fell! What happened? Now I have a cream soup :-( can this be fixed?

  13. marie says:

    I was wondering is I make this cream and frost my cake, How long will it hold up for before melting?

    • bakedbree says:

      Whipped cream as frosting does not have a ton of life. Maybe a day or two? I don’t usually use this to frost a cake, but more as a filling or on the side.

  14. Unknown says:

    What does it mean by beat the cream? WHAT CREAM?!

    • bakedbree says:

      The cream that you whip?

    • Jen says:

      Whipping cream or heavy cream, depending on where you live, is usually about 32% fat (though I’ve seen it anywhere from 30-36% fat, depending on the brand.) If this whole concept of beating cream is too much for you, you can buy an aerosol can of whipped cream that you can just squirt out, whipped by the aerosol. Magic.

  15. Sevgi says:

    Hi I would like to know if the gelatine stabilizer measurements is per cup cream? If I was to make 2 or 3 cups of cream than would I have to double-triple the stabilizer measurements?
    Thank you

  16. marcela says:

    Whipped cream and heavy cream is same, because I need make one cake for my sister Thanks you

  17. Lisa says:

    Hi, Found your website when I did a search for stabilizing whipped cream.

    I want to make minature cheesecakes for a event coming up on Friday evening; do I make the whipped cream a few hours before the event and pipe it on to the cheesecake then? Do I need to put in frig to have the whipped cream set? I think my biggest worry is getting there setting up and as the people arrive the whipped cream deflates….Maybe I should do a test….I really would like to decorate them before I went to the venue.


  18. Emily says:

    Hi Bree,

    I made two attempts at Swiss Buttercream, both times failures. I wonder if gelatin will help? My SB is soupy. 2nd attempt – I put it in the freezer and it did not freeze but spreadable and of course melted after a while…. ;(

    • bakedbree says:

      I don’t know, this is a recipe for plain whipped cream, not Swiss Buttercream. But every time I have made Swiss Buttercream, it has worked. Sometimes is curdles, but then comes together.

  19. Sarah says:

    It’s my first visit
    a great idea, and an amazing presentation!
    I really loved everything :-)
    thank you very much

  20. Karen says:

    Have you ever used stabilized whipped cream as the top layer of an ice cream pie?

  21. Karla says:

    Can I covered a cake in cream and leave it out for few hours? How is it with heat? I know that Asian bakeries covered their cake and they are fine…would this be the same? Thanks.

  22. Natasha says:

    Omg I did something wrong – I poured the gelatin into the cream and it just became chunks and strings of something gross mixed into the whip cream.
    What did I do wrong ? It didn’t incorporate at all..

  23. Mendy says:

    I’m wanting to use this to cover cream pies. About how long will this stay “whipped” before beginning to settle? 24, 48 hours? More? Less? Thanks!

  24. Sobela says:

    Hi I’m having a hard time with getting my cream stabilized. ^_^’
    I get it to where it’s not really at soft peaks yet and I put the cooled unflavored gelatin in.
    Then I keep beating it until it’s stiff but there are lumps of gelatin in it. -_-,
    No matter what I do it always comes out like this I’ve tried so many methods and still the same! -_-*
    Help please.

  25. Laraine says:

    Best recipe for whipped cream? A bottle of double cream and a hand-held electric beater. Adding anything else completely ruins good cream.

  26. Michelle Walsh says:

    I have a question. I have one of those commercial style whipped cream dispensers that requires nitrous cartridges to whip the cream. If I wanted to use a stabilizer with it, would you recommend I do all of the mixing of extras in a bowl and then pour the liquid into the canister? I have used the Whip It powder with hand whipped whipped cream and the results were perfect, but I prefer to use the canister because it has a beautifully fluted tip that makes these perfect little rosettes. Sadly, they collapse and melt so fast, and I just want them to stay pretty longer!

    • bakedbree says:

      I really don’t know. I’m sorry, I’ve never used one before. My guess is to mix it all together and whisk it together and then pour it into the canister.

  27. Rachael Rowsell says:

    This is very helpful information and I am going to try it on a white birthday cake with strawberries that I am making for a family member. Can’t thank you enough for all your great tips.

  28. Michelle says:

    How do you add the corn starch? Do you add water or heavy cream to corn starch first then once it’s liquidized you add to soft peak cream?

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