Once you realize how easy and superior tasting homemade whipped cream is, it’s difficult to go back to the stuff with oils and fillers. But homemade whipped cream tends to be loose and doesn’t hold its shape (see photos below).

For many applications – such as topping a slice of pie – this is fine. But what about when you need your whipped cream to be pipeable or hold its shape?

You stabilize it!

There are several methods of stabilizing whipped cream, including the use of boxed pudding mixes and cornstarch. But my preferred method is to use gelatin. It’s the most dependable option, and it will hold its shape for up to 48 hours.

If you’ve never used gelatin, don’t let it intimidate you! It’s just one extra easy step to already-easy homemade whipped cream.

Classic Vanilla Stabilized Whipped Cream

1 C heavy whipping cream
1/4 C confectioner’s sugar
1/4 tsp vanilla extract
1/2 tsp powdered gelatin (I prefer Knox)
1 TBSP cold water

First, stir the powdered gelatin into the cold water in a microwave safe bowl. Let it sit for 5 minutes. The granules will dissolve into the water evenly and become like a jelly (this is called blooming).

Heat your gelatin in the microwave for 5-10 seconds to melt into a clear liquid. Do not overheat. Set aside to cool slightly as you make your whipped cream.

In a medium bowl, combine heavy whipping cream, confectioner’s sugar, and vanilla. Using an electric or stand mixer, whip on high for 1-2 minutes, or until soft peaks form.

Slowly drizzle the liquid gelatin into the whipped cream as you continue to beat. Once the gelatin is fully combined and you reach stiff peaks, your stabilized whipped cream is ready! You can put it in a piping bag and use it to decorate your desserts (like the pie below).

You can store this stabilized whipped cream in the fridge for up to 48 hours, and it will still keep its shape!