Fluffy whipped cream that can be layered as a cake filling or frosting, this recipe makes stabilized whipped cream easier than it’s ever been.

The story

This is in no way an original, innovative recipe. But the method is life-changing and the ratio of cream to gelatin is just as stable and less likely to result in clumps of gelatin. I just recently discovered it and will never go back to crossing my fingers that it works.

I’ve had mixed luck making stabilized whipped cream (basically, whipped cream that will hold its shape and can be used as a frosting). Often, I either pour the gelatin too late or too slowly (or maybe it’s too cool?) and it instantly hardens as it whips into the cream. What you get are goopy lumps of hardened gelatin. Gross.

Recently, I found a method that changed my baking forever. My recipe differs in ratios, but the method is the same: slowly add the liquid gelatin about a minute into whisking.

How had I not thought of this before? I once tried adding it at the beginning, and that was a big ol’ mess. But about a minute of whisking is enough to build some volume but not enough to stop the gelatin from mixing with the heavy cream.

Tips for this dessert

Use a cup or bowl with a pour spout to pour the gelatin

That was one of my more repetitive sentences, but it drives the point home, right? This is one of those random tips that you may have already planned to use, but it definitely helps. Having that pour spout—the kind on your average liquid measuring cup—helps prevent pouring the gelatin too quickly. I like being able to control it this way, especially given my history with stabilized whipped cream.

Gelatin can also be heated on the stove or by adding boiling water

I wrote this recipe for how most people make it. I don’t own a microwave (weird, I know, but it works for us). So I chose to bloom it in half the cold water then added the rest as boiling water, because it dirtied fewer dishes and I have a coffee maker and hot water spout combo, so all I had to do was turn it on while the gelatin bloomed. You could also use a double boiler to heat your bloomed gelatin (in place of the microwave step). Just remove it from heat and pour into your pour-spout cup as soon as it turns liquid.

Use a stand mixer so your hands are free

I prefer using my stand mixer so I can pour the gelatin in without having to whisk with my other hand at the same time. If you don’t have a stand mixer, handheld beaters and/or a helper to pour the gelatin while you whisk are recommended. It can be a bonding experience or a test of trust as you whisk while they pour.

Don’t reduce the recipe by more than half

If you don’t need a lot of stabilized cream, you can cut the recipe in half. Beyond that, I wouldn’t use a stand mixer, as they’re created for larger volumes and will take much longer to whip up the cream, if they manage to whip it at all. I tried 1/2 cup on my 6 quart KitchenAid (the HD one, which is a bit different than the regular one), and it took a loooong time to form stiff peaks, mostly because the whisk wasn’t submerged in the cream enough. You could do a smaller recipe by hand, but that is the more difficult method.

Everything should be COLD

Not frozen, although I’ve been known to throw my KitchenAid bowl in the freezer for 10 minutes on hot hot days. But you want a very cold bowl and whisk, and well-chilled heavy whipping cream. If you just ran out to the store to get your heavy cream and need to get this done right away, I’d put it in the freezer for about 5 minutes, shaking in the unopened carton halfway through to avoid it freezing.

Use heavy whipping cream

Heavy cream and heavy whipping cream are the same thing. You can get away with regular whipping cream, but the heavy kind makes a much creamier frosting. It also has more staying power, due to its higher fat content. Don’t worry about the calories, as they’re minimally different once you whip it up. Plus, as I’ve said before, baking burns calories.

Whisk until stiff peaks form

I found this article to be helpful in knowing when I’ve reached stiff peaks. I’m always looking for texture, when I’ve gone past the smooth stage of soft peaks. I also watch the sides to be sure it’s not still liquidy on the sides and bottom. You’ll notice this softer section will begin to blend in and firm up if you let it mix a tad longer. Surprisingly, there is a small window between when it’s starting to look done and when you really need to stop mixing or it’ll curdle, so don’t be scared to let it finish.

*Use more vanilla or clear vanilla, to taste

Well, clear vanilla isn’t exactly a taste. But if you need super white whipped cream, you can use clear vanilla. I never do, as I’ve never felt this wasn’t white enough. However, I do usually use a tablespoon or so of vanilla extract.