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This easy recipe for stabilized whipped cream is the homemade version of cool whip, but better!
I’ve tested different ways to make the perfect fluffy stabilized whipped cream and now I’m sharing the best and easiest way with you so you can wow friends and family with your homemade whipped cream!
This is the Easiest Recipe for Stabilized Whipped Cream!
In just a few minutes with 4 simple ingredients, follow my 4 easy steps to decadent, fluffy, stabilized whipped cream – perfect for all your favorite desserts!
We all know cool whip is the perfect topping for… everything! Who doesn’t love cool whip? But what if you could have your favorite fluffy frosting any time you want, at home, without any added ingredients?
Now you can! Keep reading to become a whipped cream pro in just a few minutes!
Stabilized whipped cream is whipped cream that has been made thicker by using a thickening agent. The two most popular thickening ingredients are unflavored gelatin and cream cheese.
I decided to try both methods so I could report back on the pros and cons of each.
Stabilized Whipped Cream Using Gelatin
A brief overview: combine unflavored gelatin and water, and let sit. Meanwhile, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks. Warm the solidified gelatin slightly in the microwave until it’s liquidy, then add it to the mixer, and beat on high until stiff peaks form.
- Taste: tasted like normal whipped cream, couldn’t taste the gelatin which is good
- Texture: typical whipped cream texture, very airy and light
- Overall verdict: Good
Stabilized Whipped Cream Using Cream Cheese
A brief overview: beat the cream cheese and powdered sugar for 1 minute. Add in heavy cream and vanilla extract, and beat on high until stiff peaks form.
- Taste: creamier than traditional whipped cream, richer, but doesn’t taste like cream cheese
- Texture: thick with a very full mouth feel. This is hard to describe but it’s silky and full, feels like there is more substance to it
- Overall verdict: Excellent!
I was a little skeptical about the cream cheese version, I was worried it was going to taste like cream cheese. But, it doesn’t. It tastes like full, rich, whipped cream.
I’m actually relieved that I liked the cream cheese version better because it’s easier to make in my opinion. I don’t typically have unflavored gelatin in my pantry.
I also felt like the cream cheese method produced a more stable whipped cream. That version is going to be my new go-to frosting!
What is Stabilized Whipped Cream?
Stabilized whipped cream is simply whipped cream that has been made thicker by using a thickening agent like unflavored gelatin, a small amount of cornstarch, or cream cheese. As you know now from my testing, in my opinion, cream cheese is the best choice for stabilizing cream cheese!
Whipped Cream vs Stabilized Whipped Cream
Whipped cream and stabilized whipped cream are two variations of the same thing, but they differ in terms of stability and usage.
Whipped cream is a simple mixture of heavy cream and sugar that is whipped until it reaches a fluffy and light texture. The process of whipping incorporates air into the cream, leading to its light, airy and creamy texture. It is commonly used as a topping for desserts, cakes, pies, fruit, and more.
Stabilized whipped cream is made using the same basic ingredients as regular whipped cream (heavy cream and sugar) but with the addition of a stabilizing agent like gelatin or cream cheese. These stabilizing agents help maintain the whipped cream’s texture and volume for a longer time, even in warmer conditions.
Both are great for desserts, and the choice depends on your specific needs and preferences for the type of dessert you’re making.
Stabilized Whipped Cream Ingredients
Making homemade whipped cream only takes a few simple ingredients and a few minutes of time. Keep reading for the full recipe with measurements and instructions in the recipe card below.
- Cream cheese: Don’t forget to leave time to soften cream cheese
- Powdered sugar: Also known as confectioner’s sugar
- Heavy whipping cream: Be sure it’s cold!
- Vanilla extract
Heavy Cream vs Heavy Whipping Cream
The main difference between heavy cream and heavy whipping cream is a small difference in fat content. Heavy whipping cream has a slightly lower fat percentage. The difference is minor and most of the time they can be used interchangeably in recipes. Although heavy whipping cream has a slightly higher fat content, the choice between the two often comes down to personal preference and what’s available in your local store.
How to make Homemade Stabilized Whipped Cream
Making homemade cool whip like a pro is easier than you may think! Follow these simple steps to whipped cream perfection. Get the full recipe with measurements and ingredients in the recipe card below.
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
- Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
How to use this Homemade Stabilized Whipped Cream Recipe
There are so many ways to use this recipe. It can be used as a topping, a dip for a bowl of cut fruits, to frost cakes, and more. Here are some of my favorites recipes that would be perfect to use this recipe with:
- Strawberry Pretzel Jello Salad
- Fluff salad recipes like cherry fluff and pineapple fluff
- Cookies and Cream Ice Cream Cake
- Chocolate Lasagna
- Cherry Delight
- Paula Deen’s Banana Pudding
- Strawberry Shortcake Cupcakes
- Topping for Angel Food Cake
- Banana Cream Pie
- No Bake Pumpkin Pie
- Kool Aid Pie
- No Bake Lemon Pudding Pie
- No Bake Cheesecake
How to store DIY Stabilized Whipped Cream
Place in an airtight container in the refrigerator for up to three days. It doesn’t last as long as store-bought because it doesn’t have all of the added ingredients.
Stabilized Whipped Cream FAQs
Stabilizing whipped cream is done to extend its shelf life, maintain its texture, and prevent it from deflating or losing its structure over time.
For best results, it should be refrigerated until ready to serve, and shouldn’t be left out for more than a few hours. Just like any other dairy product, heat can alter the taste and texture.
Stabilized whipped cream can remain stable at moderate room temperature for 2 hours. However, if your room temperature is particularly warm, it is recommended to refrigerate your dessert until you are ready to serve it.
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Stabilized Whipped Cream
Ingredients
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1 pint cold heavy whipping cream, 2 cups
- 1 tsp vanilla extract
Instructions
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
- Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
I was very happy with the results! I was wondering if this could be frozen if piped onto the top of a cake.
Hi Lisa! I personally haven’t tried freezing and thawing this whipped cream, so I’m not sure how it will hold up!
Hi I plan on using this over top a tree leches cake for Saturday I was wondering if I decorated and piped using the stabilized cream Friday night will it deflate or spread come Saturday night ? Also how good does it take gel food color? Thanks !
Hi Teresa! I haven’t personally refrigerated this for 24 hours, so I’m not sure. I also haven’t used gel food coloring with it.
This is genius! I quit making a bunch of favorites because of the crap in cool whip! No one should eat that stuff! Have you tried this with a keto powdered sweetener? I quit sugar years ago because of the effects on the body.