Stabilized Whipped Cream

Course: Dessert



  • 2 tablespoons cold water
  • 1 teaspoon unflavored gelatin

Whipped Cream:

  • 2 cups (1 pint) chilled whipping cream
  • 1 tsp vanilla extract or 1/4 teaspoon flavored oil
  • 1-2 tablespoons sugar


  • Prepare the gelatin:
  • Place the dry gelatin in a small bowl. Pour cold water over it. Let soak for 5 minutes.
  • Dissolve by placing it in a container over a small pot of simmering water. Set aside to let cool.
  • NOTE: Alternatively, you may dissolve the gelatin by heating it for 20 seconds in the microwave, under low power. Do not let it overheat. Let cool.
  • Prepare the whipped cream:
  • Place the empty bowl in the freezer to quickly chill.
  • Using an electric mixer, fitted with a whisk attachment, beat cream on high speed in its pre-chilled mixer bowl.
  • Just before it becomes soft and billowy, slowly add the sugar and vanilla extract to the whipped cream at the sides of the bowl.
  • Continue to whip on high as you do.
  • Whip the cream until it barely starts to stiffen. Stop the mixer.
  • Take about 2 tablespoons of the cream from the mixer bowl.
  • Stir it into the cooled gelatin.
  • Return the cream/ gelatin mixture back into the main mixing bowl with the rest of the semi-whipped cream.
  • Continue to whip the cream on high until soft peaks form.
  • Finish beating with wire balloon whisk to adjust consistency, if necessary.