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I developed my stabilized whipped cream recipe by testing two popular methods: one with unflavored gelatin and another with cream cheese as a thickener. My goal was to give an honest comparison so bakers can choose what best suits their needs and taste preferences. I’m confident that once you try the cream cheese method, you won’t want to go back to using gelatin!
This easy recipe for stabilized whipped cream is the homemade version of cool whip, but better!
I tested both gelatin and cream cheese as thickening options for my stabilized whipped cream, so I could give you a fair comparison on taste and texture. With gelatin, you get a light, airy whipped cream, but the cream cheese version has a richer, fuller feel—and don’t worry, it doesn’t actually taste like cream cheese!
I know not everyone has unflavored gelatin lying around, so I wanted to share the pros and cons of each option, keeping pantry accessibility in mind. My honest feedback here isn’t just about taste but also about what’s easiest for home bakers to make.
I’m upfront about what worked and what didn’t, so you know these recommendations come from real testing and my own kitchen experiments. Whether you’re after the best flavor or convenience, I hope my tips help you make a whipped cream you’ll love!
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!
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!
Let’s dive into the details!
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!
How Much Does This Recipe Make?
This recipe yields 4 cups of whipped cream, enough to frost 12 cupcakes or a two-layer 8-inch cake. It also works as a topping for a 9-inch pie. If you’re using it as a fruit dip, it serves 24.
What you’ll need to make Stable Whipped Cream
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 Stabilize 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 Stabilized Whipped Cream Frosting
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.
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.
Yes, cream of tartar can help stabilize whipped cream to a certain extent. It works as an acid, helping to strengthen the structure of the whipped cream and preventing it from deflating as quickly. However, the effect is milder compared to gelatin or cream cheese.
Yes, cornstarch can stabilize whipped cream and is actually one of the simpler methods for thickening. When added in small amounts (typically about 1 tablespoon per cup of cream), cornstarch absorbs some of the liquid, helping the whipped cream hold its shape longer. While it won’t be as firm as gelatin or cream cheese-stabilized whipped cream, cornstarch does a good job of adding light stability.
If you don’t stabilize whipped cream, it will begin to lose its texture and start to deflate over time. Without stabilizers, whipped cream is more prone to separating, becoming watery, or losing its volume, especially if left out at room temperature or refrigerated for a while. This can be a problem if you need it to hold its shape for decoration or as a topping for a longer period. Stabilizing the whipped cream helps it maintain its structure and texture, allowing it to last longer without breaking down.
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Stabilized Whipped Cream
Ingredients
- 2 oz (57g) cream cheese, room temperature
- ½ cup (57g) powdered sugar
- 2 cups (473ml) cold heavy whipping cream
- 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.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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.
I tried this on a tres leches cake and it held up very well! No spreading or deflating. Def follow the tips provided on this post
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.
Can you add color to this?
Yes you can! I recommend using gel food color: https://urlgeni.us/amzn/l9CXl
My favorite for cupcakes and even for tres leches cake
This is by far the easiest recipe to make. My family loved it. This will be my new go to recipe.
Could this recipe be made as chocolate?
I have a recipe for chocolate whipped cream! To make it stable, be sure to add the same amount of cream cheese. https://thefirstyearblog.com/chocolate-whipped-cream/
What tip did you use to frost the cupcake pictured above the recipe?
I used a Wilton 1M tip.
Good day! Any ideas for a good piping icing for cakes on a hot and humid day.
Great recipe, next time I will tweak just a little more xx sugar for our taste.