Stabilized Whipped Cream with Gelatin
Stabilized Whipped Cream with Gelatin is a easy American recipe that serves 8. 120 calories per serving.
Prep: 15 min | Cook: 3 min | Total: 23 min
Cost: $4.26 total, $0.53 per serving
Ingredients
- 2 cups Heavy whipping cream (33-35% fat; must be very cold)
- 3 tablespoons Granulated sugar (Adjust to taste)
- 0.5 teaspoon Powdered gelatin (Unflavored)
- 1 tablespoon Cold water (For blooming gelatin)
- 1 teaspoon Vanilla extract (Optional, for flavor)
Instructions
Chill Equipment
Place the mixing bowl and whisk attachment in the freezer for at least 10 minutes before starting. Cold equipment helps the cream whip up with better volume and stability.
Time: PT10M
Temperature: Freezer
Bloom Gelatin
Sprinkle 0.5 teaspoon powdered gelatin evenly over 1 tablespoon cold water in a small microwave-safe bowl. Let sit (bloom) for 3 minutes.
Time: PT3M
Dissolve Gelatin
After blooming, microwave the gelatin mixture for 5-10 seconds until just melted and liquid. Do not overheat. Let cool to room temperature (not hot) before adding to cream.
Time: PT2M
Start Whipping Cream
Pour 2 cups cold heavy whipping cream into the chilled mixing bowl. Begin whipping on low speed for 1 minute to form small, stable bubbles.
Time: PT1M
Add Sugar and Increase Speed
With mixer running, gradually add 3 tablespoons granulated sugar. Increase speed to medium and whip until soft peaks form (about 2-3 minutes).
Time: PT3M
Add Gelatin
With mixer on medium, slowly drizzle in the cooled, melted gelatin mixture. Continue whipping until stiff peaks form (about 1-2 minutes).
Time: PT2M
Add Vanilla and Finish Whipping
Add 1 teaspoon vanilla extract (optional) and whip for a few seconds more until fully incorporated. Stop immediately when stiff peaks form; do not overwhip.
Time: PT1M
Fold and Serve or Store
Gently fold the whipped cream with a rubber spatula to ensure even texture. Use immediately or refrigerate in an airtight container.
Time: PT1M
Temperature: 4°C
Cleanup
Wash the mixing bowl, whisk, spatula, and any other utensils used. Wipe down counters and put away ingredients.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1g
- Carbohydrates
- 4g
- Fat
- 11g
- Fiber
- 0g
Dietary info: Gluten-Free, Vegetarian, low-carb, low-calorie, very-low-calorie
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy whipping cream: Double cream (UK), Manufacturing cream (if available)
- Instead of Granulated sugar: Superfine sugar
- Instead of Powdered gelatin: Agar agar (not as effective)
- Instead of Vanilla extract: Almond extract, Other flavor extracts
Equipment Needed
- Stand mixer with whisk attachment
- Mixing bowl (metal preferred, chilled)
- Microwave-safe small bowl
- Rubber spatula
- Measuring spoons
Critical Steps — Do Not Skip
- Chill equipment and cream thoroughly before whipping.
- Bloom and dissolve gelatin properly; do not add hot gelatin to cream.
- Stop whipping as soon as stiff peaks form to avoid overwhipping.
Chef Tips from the Video
- Use the highest fat cream you can find for best results.
- Chilling the bowl and whisk is key to maximum volume.
- Add flavorings (like citrus zest or liqueur) after stiff peaks form.
Troubleshooting
Whipped cream is grainy or curdled.
You have overwhipped. Add a few tablespoons of cold cream and gently fold or whip on low until smooth.
Whipped cream is runny or weeping.
Gelatin may not have been fully dissolved or was added too hot/cold. Ensure proper blooming and dissolving next time.
Gelatin clumps in cream.
Gelatin was too cold or added too quickly. Drizzle slowly while mixer is running.
Storage
Refrigerator: Store in an airtight container for up to 24 hours. Whipped cream will remain stable and fluffy.
Freezer: Not recommended; texture will suffer after thawing.
Room temperature: Not recommended; will soften and may weep within 1 hour.
Make-Ahead Tips
- Can be made up to 24 hours in advance and stored in the refrigerator.
- For best results, re-whip gently by hand if needed before serving.
Last updated: August 21, 2026
