Foolproof Stabilized Whipped Cream (best Method)

I tested 7 methods and found the top 3 choices for making the best stabilized whipped cream at home! No deflating, no weeping, just perfectly fluffy, smooth, stable whipped cream that keeps its shape for hours, even in warm environments!

I share all THREE methods here, so you can pick your favorite and make foolproof stable whipped cream for all your dessert needs!

• Why this recipe works
• What’s stable whipped cream?
• Factors that help to stabilize whipped cream
• Ingredients you’ll need
• How to make stabilized whipped cream
• Storage and make ahead tips
• Can I overwhip stabilized whipped cream?
• Can I use cornstarch instead of modified cornstarch?
• My best recipe tips
• Best uses for stabilized whipped cream
• Recipe FAQs

We are taking it back to the basics again! In my article on different custard types , I shared all the different categories of delicious custard you can make. The two missing pieces so far have been easy whipped cream and stabilized whipped cream.

Perfect, stable whipped cream is one simple recipe all bakers should have up their sleeves! Because it’s so versatile. So, let’s make foolproof stabilized whipped cream!

I already shared the recipe for easy chantilly cream – which is sweetened whipped cream without any stabilizers. While this is a great option for short-term whipped cream needs, whipped cream eventually breaks down and deflates. That’s where stabilized whipped cream comes into the picture!

I tested 7 different ingredients and methods that are popular to stabilize whipped cream, and found the top 3 choices ! I’ll talk ONLY about these three here.

Why this recipe works

• I tested SEVEN methods of stabilizing whipped cream and put that whipped cream through the wringer! I ONLY share the winners here.
• This recipe gives THREE ways to stabilize whipped cream . This covers what’s more commonly available in different countries and what your specific needs might be.
• This stable whipped cream yields a CREAMY result that doesn’t deflate or weep , and keeps its shape for hours. Even in warm environments!
• If you want a whipped cream that can be made ahead of time AND used hours after making it – this is the PERFECT make ahead stabilized whipped cream !
• Looking for a homemade cool whip that doesn’t have a long list of ingredients? This recipe is a great alternative to store-bought cool whip.
• This is a super versatile recipe , and it’s the base for so many desserts.

What’s stable whipped cream?

To me, a stable whipped cream is whipped cream that’s thick, pipeable, and can even be used as cake frosting and will keep its shape for HOURS.

Stable whipped cream will not only keep its shape, it’ll also,

• Be creamy
• Not collapse
• Stay snowy white and fluffy
• Definitely not weep (separate)

Factors that help to stabilize whipped cream

• Temperature of the cream – Cold, chilled cream will whip better than room temperature cream)
• Fat content – Higher fat content will hold air better than cream with a lower fat content.
• Stabilizing ingredients in the cream – In some countries, stabilizers are added to thicken cream that also help with keeping the cream stable after whipping.
• Added stabilizers during the process – Which is what we are doing here.
• Method of aeration – This is more important if there are no added stabilizers. Whipping the cream slowly will result in a more stable cream, which is why I recommend medium speed when making making chantilly cream with no stabilizers .

Ingredients you’ll need

• Heavy cream (at least 30% fat)
• Sugar (I prefer granulated sugar)
• Vanilla – For flavor. Use extract or vanilla bean paste to have the caviar spread throughout the cream.
• Salt – For flavor.
• Instant clearJel OR Gelatin – As the stabilizer. See below for more options.

Options for stabilizers

I tested many different stabilization methods and shared them all in my baking basics article on what’s the best way to stabilize whipped cream .

Gelatin

Gelatin was and still is my top favorite. It does set the cream a little firmer, BUT the consistency of the whipped cream is still dense and creamy inside. It doesn’t alter the taste or color of the whipped cream.

Gelatin stabilized whipped cream can be re-mixed and used even 1 – 2 days after making it the first time. So, you can make it ahead of time.

However, it can be a bit of a pain to add it to the whipped cream. You have to heat it to melt, and then add it CAREFULLY to the cream while whipping to prevent the gelatin from hardening too fast.

Instant ClearJel

Instant clearjel is a modified cornstarch that thickens any liquid it’s mixed with, without heat.

It’s easier to incorporate, but needs to be mixed with sugar first. The sugar helps disperse the starch in the liquid, as clearjel prefers to clump if added by itself. Must be whisked REALLY well to prevent clumping.

It has a soft texture even hours after piping. The center will still be creamy (but I do like the texture of gelatin more). Deflates minimally in heat, but still keeps its shape and doesn’t weep! It does not alter the taste or color of the whipped cream.

NOT to be confused with ClearJel COOK TYPE!

Instant vanilla pudding powder

This works because instant vanilla pudding mix contains instant clearjel that acts as the stabilizer!

Since the mixture already has some sugar, milk powder, other flavorings mixed with the starch, it will disperse through the cream. But you will still need to whisk it in well to ensure there are no lumps.

This is a GREAT option for those who want an easy method to stabilize whipped cream, but don’t make whipped cream often. It’s easier to find and cheaper too. And it’s also easier to incorporate than gelatin or instant clearjel.

However, it does add some extra flavor and a little color. I personally don’t like the taste of instant vanilla pudding mix, which is why I prefer not to use it. But if this doesn’t bother you, then this is a GREAT option!

How to make stabilized whipped cream

Step 1 – Chill the ingredients

Make sure the heavy cream is properly chilled before using! Chilled heavy cream will whip and aerate better.

For an extra precaution, keep your mixing bowl in the fridge to chill as well.

Step 2 – Prepare the stabilizer

Choose your stabilizer and prepare it to be added to the heavy cream (image 1 – 3)

Step 3 – Mix cream with stabilizer

Instant clearjel and instant vanilla pudding

Place the prepped clearjel (mixed with sugar), or vanilla pudding powder in the mixer bowl bowl. Add roughly about 1/4 – 1/2 of the chilled cream and the remaining amount of sugar if needed to break up the lumps (image 4) .

Mix with a whisk to dissolve and powder in the cream (image 5) . Mixing the powder with a small amount of cream to make a smooth paste will prevent lumps at the end (image 6) .

Add the rest of the cream, vanilla and salt and stir with a whisk to mix the paste (image 7) . Then place the bowl in your stand mixer with the whisk attachment and you’re ready to whisk!

You can also add the powder while whisking the cream, but I find that it can sometimes lead to clumps.

Gelatin

Place the chilled cream in the mixer bowl, with the sugar, salt, and vanilla. Attach the whisk attachment (image 10) .

After the bloomed gelatin is heated to dissolve the gelatin, I like to add a few tbsp of cream while stirring to temper the heat of the gelatin mixture (images 8 – 9) . This prevents the gelatin from adding too much heat to the cream mixture. You can also let it cool down slightly with time too.

Whisk the heavy cream in the bowl on medium high – high speed. Add the gelatin mixture in a steady stream into the cream mixture, making sure it gets mixed in quickly (image 11) . Let the cream mix on high for a few seconds after adding all the gelatin, and then lower the speed.

Step 4 – Make the whipping cream

After adding the stabilizer, lower the speed to medium – medium high for a more stable whipped cream (image 12) . The lower speed gives you more control over the consistency. However, if impatient – you can whisk the cream on a higher speed (about 8 out of 10) until the cream reaches mid peaks.

Check the consistency of the cream a few times when you can see it change (images 13 – 14) , and use the whisk to stir the mixture to ensure the cream is thickening evenly.

Step 5 – Lower the speed

When the whipped cream reaches mid peaks (image 14) , lower the speed to the low setting, or whisk manually (image 15) . The smaller the batch of cream, the slower the speed should be.

Whisk the cream until you reach stiff-ish peaks (image 16) . This is between mid peaks and stiff peaks. The base of the peak is stable and stiff, and just the tip folds over slightly. I explain these stages below.

The stabilized chantilly cream is now ready to be used!

The whipped cream will continue to aerate when you’re piping, mixing, or spreading it. Stabilized cream will also thicken as it sits, because the stabilizers are at work, so it will hold its shape.

Step 6 – Use the whipped cream

Place the stabilized whipped cream in a pastry bag with a pastry tip of your choice. The cream can be piped in any shape, or even be used to fill pastries such as cream puffs.

Instead of a piping bag, you can spread the stabilized whipped cream on top of sponge cakes, or other desserts as a topping.

Storage and make ahead tips

Fridge

This stabilized whipped cream is a homemade cool whip made with cream , and you can store it in the fridge for up to 5 days in an airtight container .

Gelatin stabilized whipped cream will “set” like a softly set panna cotta. But, use a spatula to re-mix the whipped cream and it will become creamy again. Then, the stabilized whipped cream can be used to pipe or spread on desserts again.

This can be done a few times.

ClearJel stabilized whipped cream will also last in the fridge for a few days! The mixture will remain soft, but the texture will become “dry” (with an airy texture). But re-mixing it will make it smooth again.

Freezer

This stabilized whipped cream can also be frozen for up to 1 month . However, it should be thawed in the fridge and re-mixed to get the right consistency again.

Please note that whipped cream is a dairy product, and shouldn’t be stored at room temperature for long periods of time.

Can I overwhip stabilized whipped cream?

You can, but it takes more whipping to make this happen.

The great thing about stabilizers is that you can ABSOLUTELY whisk it until you reach stiff peaks as well (where the peak points straight up), and still have a smooth creamy texture without turning grainy easily.

The stabilizers will prevent the whipped cream from overwhipping too quickly, but if it’s whisked for long enough, it will become grainy and have a broken texture.

Can I use cornstarch instead of modified cornstarch?

I tested cornstarch as a stabilizer, but it wasn’t as effective as the modified cornstarch (Instant ClearJel). This is because cornstarch may absorb water, but it doesn’t hold the water and thicken liquids without being activated by heat.

Adding cornstarch on its own only minimally impacts whipped cream, as it weeps as soon as the ambient temperature is warm, and it cannot be used repeatedly either.

In contrast, instant clearjel thickens liquids as soon as it mixes with liquids. And it doesn’t require heat to activate.

My best recipe tips

• Make sure the heavy cream has a minimum of 35% fat . The higher the fat, the richer the taste of the cream.
• The heavy cream should be chilled well before whipping . If you live in a warm climate, chill the mixing bowl as well.
• Make sure to prepare the stabilizer (gelatin or instant clearjel), so that it mixes in well with the cream.
• The stabilizer acts as a buffer to ensure you don’t easily overwhip the cream.
• You have flexibility to whip the cream at a high or slow speed, as the gelatin or clearjel will keep their stability!
• However, whip the cream at a lower speed towards the end , as the cream will thicken quickly from mid peaks to stiff peaks, and this helps prevent overwhipping.
• Use the cream while it’s between mid peaks and stiff peaks (stiff-ish peaks) , so that the cream will be really soft and creamy and still hold its shape.
• If the cream stiffens due to the stabilizer, use a spatula to mix it to make it spreadable again.
• I like to add some sugar and a tiny bit of salt to add flavor to the whipped cream.
• Instant clearjel and vanilla pudding will add some sweetness to the whipped cream.
• Use gelatin if you do not want to add any sweetness to your stabilized whipped cream.

Best uses for stabilized whipped cream

Whipped cream frosting

I LOVE using this as a frosting! It’s fantastic as a cake frosting on top (similar to my chocolate whipped cream ), but it won’t be firm enough to use as a filling on its own.

With the cake pictured below, I used strawberries in between cake layers with the stable whipped cream. So the strawberries held up the cake layers.

As a filling for pastries

This is FANTASTIC as a filling for classic choux pastry , chocolate choux pastry , cream puffs and other pastry recipes and desserts that use whipped cream as a filling. The cream doesn’t deflate even after hours, and holds its shape and stays creamy!

To make desserts and as a topping

I use stabilized whipped cream in so many of my desserts.

• Like my banana pudding and my banana pudding cake .
• I use stabilized chantilly cream in my salted caramel diplomat cream to make salted caramel choux au craquelin .
• This diplomat cream that I used to fill chocolate eclairs and profiteroles .
• To make brown butter butterscotch mousse .
• Strawberry cream puffs .

Why is my whipped cream looking grainy?

Whipped cream becomes grainy when it’s overwhipped. It’s the fat and water separating in the cream emulsion. Stabilized whipped cream doesn’t become grainy as easily as unstabilized whipped cream. This only happens if you whip the cream for a longer time. I explain how to fix overwhipped whipped cream here.

My stabilized whipped cream is too stiff

If you used gelatin, the whipped cream can set like jello, but with a softer texture (as we use less gelatin). Mixing the whipped cream will make the mixture smooth and creamy again. However, if you’d like your whipped cream to have an even softer texture, you can use up to 50% less gelatin, OR use instant clearjel / vanilla pudding instead.

What’s the best stabilizer for whipped cream?

Gelatin, instant clearjel, or instant vanilla pudding are my top 3 choices! They all have pros and cons, but mostly pros. Choosing between these will come down to personal preference. Instant vanilla pudding is easy to incorporate and cheaper. Keeps the cream soft as well. But might not be available everywhere and adds flavor and a little color. Instant clearJel is flavorless and colorless, and keeps the cream soft. Needs to be prepped to prevent clumping, and might be hard to find outside of North America. Gelatin is more widely available, is colorless and flavorless. The most stable option. Needs to be prepped and added to the cream with more care.

Will this hold in warm weather?

Yes! I’ve tested these three methods in conditions up to 32°C (90°F). They all hold up really well. No weeping, but very slight deflation with instant clearjel and instant pudding mix – but nothing that would deter me from using them. Gelatin still held its shape at this temperature and there was no weeping. It does soften, but does not deflate.

Recipe

Stabilized Whipped Cream

Ingredients

• 480 mL heavy cream 2 cups, 35% fat
• 50 g white sugar ¼ cup, adjust to your taste
• 2 tsp vanilla extract
• ⅛ tsp sea salt

Gelatin (for stabilizing)

• 2 tsp gelatin powder about 6 g
• 2 tbsp water 30 g
• 30 - 45 mL heavy cream 2 - 3 tbsp, to temper gelatin

Other stabilization options (see recipe notes)

• 2 tsp instant clearjel OR
• 1 tbsp instant vanilla pudding powder

Instructions

• Choose your preferred stabilizer for the whipped cream. See recipe notes below for instant clearJel and instant vanilla pudding mix instructions. 2 tsp instant clearjel, 1 tbsp instant vanilla pudding powder

Preparing gelatin

• Sprinkle the gelatin powder over the water placed in a small microwave-safe bowl. Stir to hydrate the gelatin and let it sit for 10 - 15 minutes until it fully blooms / hydrates. 2 tsp gelatin powder, 2 tbsp water
• Then heat the gelatin in the microwave in 10 second bursts until the gelatin is dissolved. Don’t let it boil, as it will melt very quickly. It takes me about 20 - 30 seconds to melt the gelatin.
• Stir the hot melted gelatin while slowly adding the cream, 1 tbsp at a time, to bring down the temperature of the gelatin mix. But it should still be liquid. 30 - 45 mL heavy cream
• Place the chilled heavy cream in the mixer bowl, and then the mixer bowl in the stand mixer with a whisk attachment attached. 480 mL heavy cream
• Add the sugar, salt, and vanilla to the cream. 50 g white sugar, 2 tsp vanilla extract, ⅛ tsp sea salt
• Start whisking the heavy cream while gradually increasing the speed to high.
• Steadily stream in the gelatin mixture, so that it immediately mixes into the cream. Be careful not to let it splash around the bowl, as the gelatin could immediately harden and clump.
• Once the gelatin is added, run the mixer for about 30 seconds to give the gelatin a chance to disperse and mix through the heavy cream.
• Then lower the speed to medium speed.

Whisking the heavy cream

• Now that the stabilizer is added, continuously whisk the cream while keeping an eye on its consistency.
• Ideally whisk the heavy cream on medium speed, but you can increase the speed to medium high if you like to speed up the process.
• The heavy cream will thicken first, and then reach soft peaks (where the peak completely folds over on itself). After soft peaks, the cream will quickly reach mid peaks, where the whipped cream peak folds over more than 90 degrees. (See the illustration in the post for reference.)
• Once the cream has reached mid peaks, then lower the whisking speed, or switch to manual whisking.
• Whisk on low speed as the whipped cream will quickly reach stiff-ish peaks, where the peak will be straight, with the very tip folding over slightly. The whipped cream should be thick, a little dense, creamy, and smooth. It’s now ready to be used.
• If this stabilized whipped cream starts to “set” at any point, you can stir it with a spatula to make it smooth again.
• Only transfer the whipped cream into a piping bag just before you need to pipe the cream, as whipped cream will change texture slightly the longer it stands. But you can stir it back to the right consistency.

Video

Notes

How to prepare instant clearjel or instant vanilla pudding mix

Nutrition

Recipe from The Flavor Bender by Dini Kodippili

Stabilized Whipped Cream https://www.theflavorbender.com/foolproof-stabilized-whipped-cream/