Easy Stabilized Whipped Cream

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This Easy Stabilized Whipped Cream will hold up longer and can make a great alternative to frosting! With this easy recipe, you will have a delightful whipped topping that’s perfect for cakes, cupcakes, and pies.

I do realize that making whipped cream at home is common knowledge. It’s made with heavy whipping cream, confectioners’ sugar, and vanilla. Pretty much everyone knows how to make it.

What would frustrate me most about this simple whipped cream is the fact that it would become runny after just a few hours. Naturally, you’d store it in the refrigerator but even then, it would begin to separate and develop a pool of liquid underneath.

You certainly couldn’t use this on top of cupcakes.

Stabilized whipped cream swirled in a bamboo bowl.

How do you solve this problem? Well, you have to stabilize it.

There are a few different ways to do this but today I’m showing you the easiest one. It requires adding in one extra ingredient and that is clear piping gel.

You can find it in the cake decorating section of most supermarkets and craft stores.

All you need is one tablespoon for every two cups of heavy cream.

Stabilized whipped cream swirled on top of cupcakes.

I like to add the confectioners’ sugar to the cream first and beat it on medium speed just until it gets foamy. Then I add the vanilla extract and piping gel and beat on medium-high speed until stiff. Beat it a little less if you plan to use it as a fruit dip or a creamy dollop on top a slice of pie.

It’s really that simple.

The best part is you can pipe this easy stabilized whipped cream on top of cupcakes without fear of it separating.

An easy stabilized whipped cream recipe that will hold up on cakes and cupcakes!

Easy Stabilized Whipped Cream

Stabilized Whipped Cream will hold up longer and can make a great alternative to frosting! With this easy recipe, you will have a delightful whipped topping that’s perfect for cakes, cupcakes, and pies.
4.8 from 5 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Yields: 3 cups
Calories: 72
Author: Jen Sobjack

Ingredients

Instructions

  • In a medium bowl, beat the cream and sugar together with an electric mixer on medium speed just until sugar has dissolved and the mixture is foamy. 
  • Add the vanilla and piping gel. Beat on medium-high speed until stiff peaks form. (or less if a lighter consistency is desired)

Notes

Use a stainless steel bowl that has been chilled in the freezer for 30 minutes to whip the cream in. This ensures the cream will whip up full and fluffy.
Add 1-2 extra tablespoons of confectioners' sugar if you desire a sweet whipped cream.

Nutrition

Serving: 2tablespoons | Calories: 72kcal | Carbohydrates: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 7mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 5.8% | Vitamin C: 0.1% | Calcium: 1.3%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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39 Comments

  • Cindy McCampbell

    I have never tried this. But I’m wondering what would happen to it if you tried to use it in something like a Jell-O salad? Many people don’t like Cool Whip, or they can’t get it at all. We all know what happens to whipping cream when you add it to something like a Jell-O salad; it weeps into the salad. So, it you know of a fix I would love to hear about it!!! I’m sure there are a lot of others that would be interested too!!!

  • April

    Hello! Does this recipe double well? Also, can I use the whipped cream as frosting/layer for a cake?

    Thanks

  • Peter F. Vitrano

    Made the cakes for guest that we had over for dessert. They came out excellent. They were surprisingly moist, especially for a 4 egg pound cake recipe. The raspberry glaze was delicious, and the natural red tinge from the berry enhanced the appearance of each cake. I topped each of the cakes with a swirl of fresh whipped cream that I stabilized with a bit of gelatin. The topper, a fresh raspberry on each of the cakes. Everyone enjoyed these little bundt cakes. We are going to make these for our daughters graduation, and will do different fruit glaze for each batch of cakes that we make.

  • Dee

    Could i use gel food colouring to tint the icing pink?

    I want to use the recipe as a filling for my cake. Would that work? Also would like to sprinkle cut up strawberries in the filling between each sponge layer, would that be okay too?

    Thanks!

    • Jen Sobjack

      Even though it’s stabilized I wouldn’t risk leaving it out at room temperature for too long, especially if the room is warm. I would keep it in the refrigerator up until you plan to use it.

  • Samantha Garrison

    Hi I am wondering if I use pink piping gel to stabilize will it tint the frosting, I would like pink for her cupcakes..Thanks

  • Cherie

    I had a question how long will this keep in the fridge Im making a strawberry shortcake and need the cake to be in the fridge over night

  • Joann

    Hi Jen, those cupcakes look amazing with that Stabilized Whipped Cream on them. I do have a question. Someone asked about using vanilla bean paste instead of the extract, how much would you use? Thanks so much for any help you can give me and just keep bringing those delicious recipes coming. Hope you had a great Thanksgiving and Merry Christmas. 🙂

    • Jen Sobjack

      Typically, I just substitute equal amounts of one for the other but it really just depends on how much vanilla flavor you want. Try using half the amount called for then taste it to see if you’d like more. I hope you had a wonderful holiday as well!

  • Hala

    Mmmmm piping gel! how come no body thought of that before? all the time made with gelatin and once I saw someone on Utube stabilizing whipping cream with sour cream.
    Thank you,

  • Blair

    Maybe I’m one of the few, but I didn’t even know exactly how to make homemade whipped cream…much less a stabilized version! I’d LOVE one of your cupcakes + cream right about now…

    • Jen

      Yes, and that works too. But, you have to bloom it in cold water and then dissolve it with hot water before adding to your whipped cream. I personally, don’t have time to those extra steps.

  • Jim D

    That looks wonderful Jen – I am going to try this for sure. Would it be okay to use vanilla bean paste (instead of extract) to bump up the vanilla flavor?