You know what’s tragic? Spending hours perfecting your French Silk Pie only to have the whipped cream melt into a sad, sugary puddle by dessert time. No, ma’am. Not on our watch.
This our go-to Stabilized Whipped Cream recipe. The one we use to top my French Silk Pies, trifles, cupcakes, hot cocoa bars, and pretty much anything else that could use a little fluffy drama. It’s sturdier than your average whip, holds up for days in the fridge, and pipes like a dream.
You can make it ahead and it’ll still look freshly whipped when your guests finally show up “fashionably late.”
And let’s be clear: a stand mixer is essential here. Sure, you could use a hand mixer if you’re into forearm workouts and regret — but a stand mixer keeps the cream at the perfect temperature and makes it effortless to multitask while you whisk (literally).
The Secret to Whipped Cream That Actually Behaves
Ingredients
-
2 cups heavy whipping cream, very cold
-
½ cup powdered sugar
-
Dash of salt
-
1 tablespoon vanilla extract
-
1 envelope unflavored gelatin (Knox)
-
3 tablespoons water
Instructions
-
Chill everything.
Cold is key. Pour the cream, powdered sugar, and vanilla into the bowl of your stand mixer. Pop the bowl and whisk attachment into the fridge for 5–10 minutes — this makes for faster, fluffier peaks later. -
Bloom the gelatin.
In a small glass bowl, combine the gelatin and water. Let it sit until the gelatin soaks up the liquid, then microwave for 15–20 seconds. It should look like a thick, hot syrup. Stir well and let it cool to lukewarm (warm, not hot — we’re going for cozy, not curdled). -
Whip it (good).
Pull your chilled cream from the fridge and beat on medium-high until soft peaks just start to form. -
Add the gelatin magic.
With the mixer on low, slowly pour in the gelatin mixture right where the whisk is spinning. This ensures even distribution — no weird gelatin lumps here.
-
Finish strong.
Once all the gelatin is in, crank the speed up to high and beat until you reach stiff peaks. Try to stop before over-whipping (but if you go too far, don’t panic — it’ll still pipe beautifully).
