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Stabilized Whipped Cream

This stabilized whipped cream will keep for 3-4 days and is a dream to pipe.
Prep Time 5 mins
Course Dessert


  • Stand Mixer
  • Whisk Attachment


  • 2 tsp gelatine powder
  • 2 tbsp water
  • 2 cups 35% cream
  • 2 tsp vanilla
  • 5 tbsp sugar


  • Bloom the gelatine in a small microwave safe bowl by adding the water.
  • Over a double boiler, gently heat the gelatine mixture until the granules dissolve. Remove it from the bain marie, but do not leave it to cool.
  • Add the cream, vanilla and sugar to a mixing bowl and with a whisk attachment, beat it until it reaches soft peaks.
  • Temper the gelatine by adding a couple of spoonfuls of whipped cream. Combine it well and then return it to the mixing bowl.
  • Once it reaches stiff peaks, stop the mixer and store it in the fridge until ready to use.


  • If you can, chill the mixing bowl in the freezer for a few minutes.
  • Whipped cream likes being kept cold. Once stabilized, whipped cream will keep for 3-4 days.