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Sweet Stabilized Whipped Cream

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This sweet stabilized whipped cream is just the perfect topping for any dessert. It is easy to make and holds up in the heat.

Do you love baking and making beautiful desserts, but hate having to settle for store-bought whipped cream? Are you tired of your homemade desserts not having that perfect finishing touch? Frustrated by whipped cream that melts and loses its structure after a few hours? Well, have no fear! Stabilized Whipped Cream is here to save the day.

Here’s the good news, stabilized whipped cream can be made right at home. This versatile topping will stay firm even when added to cakes or pies, without running or becoming watery.

This thick, fluffy cream holds its shape for a few days when handled properly. Giving you more time for creativity in the kitchen. Stabilized whipped cream can help take your desserts to the next level.

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Stabilized Whipped Cream Recipe

Whipped Cream Holds up in the Heat

Recently, our choir had a pie sale. I was not afraid to bring pies made with real whipping cream or even topped with real whipping cream. It as 89 degrees out and all of the other pies with whipped topping were melting. My pies held up just wonderfully. That meant that all of the pies that I brought to the sale were sold. The melting pies unfortunately were still there at the end of the sale.

Perfect for summer desserts

Use this sweet stabilized whipped cream to top cupcakes, in between cake layers, on top of fruit pies, blended into chiffon pies, or even layered into between a parfait.

Making Sweet Stabilized Whipped Cream

Whipping cream is perfect to use as toppings & decorations for so many desserts. Even your favorite coffee drink or shake.

Making stabilized whipped cream is easy for home cooks. You just need an electric mixer unflavored gelatin, water, real whipping cream, powdered sugar, and vanilla extract.

In just a few minutes, you will have a topping ready to take your sweet treats to the next level.

Strawberries and Cream

Use in Place of Whipped Topping in Recipes

I have successfully used this sweet stabilized whipped cream in place of the store bought whipped topping. This is not to say that I am against the use of whipped topping-I certainly have used it and will continue to do so when I am tight on time.

However, if you are a person that does not want to use the whipped topping or, if you are like me, prefer the taste of the sweet stabilized whipped cream, then you will want to use it in place of the whipped topping.

Strawberry Pie with Sweet Stabilized Whipped Cream
Strawberry Pie with Sweet Stabilized Whipped Cream

Strawberry Pie in the Heat

Check out this picture of this strawberry pie served at a picnic on a warm summer day. This pie is from a picnic where the heat was over 80 degrees Fahrenheit. Still looks fresh and beautiful. Once people started eating it, didn’t last long though.

Bowl of Whipped Cream

Is Whipped Cream Gluten Free?

Yes, whipped cream is gluten free. The pre-made processed whipping cream from the grocery store in the can and in the plastic tub are also considered gluten-free. So, if you have a gluten-free diet, this is a nice addition.

However, it does have artificial sweeteners, water, hydrogenated oils, high-fructose corn syrup, skimmed milk, light cream, less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan gum, polysorbate 60, sorbitan monostearate, and beta carotene.

Dairy Whipping Cream

Therefore, I do prefer to use real whip cream whenever possible as it has real ingredients. Since most dairy products are naturally gluten free, I prefer making my own. You can whip cream with the only ingredient being the heavy whipping cream. But, I can sweeten it with powdered sugar and a dash of vanilla extract.

How Long Does Whipped Cream Last at Room Temperature?

Whether you have whipped cream frosting, stabilized whipped cream, or unopened containers of heavy cream, they need to be refrigerated for food safety.

Heavy whipping cream is a dairy product, which means it is perishable. Therefore, it will spoil if left at room temperature for two or more hours.

In the summer months if the temperature exceeds 90 degrees, then the whipped cream will spoil in just one hour.

Whipping Heavy Cream

How long does fresh whipped cream keep in the refrigerator?

Homemade whipped cream keeps for about a day in the fridge unless you stabilize it. It will become runny after a day.

However, it is easy to stabilize it with gelatin, cornstarch, a commercial stabilizer made especially for whipping cream such as (Whip It), or non-fat powdered milk.

How do you know if heavy cream is bad?

There are a few tell-tale signs that your heavy cream has gone bad. If you notice any of these signs, make sure to discard your whipping cream. Use your senses to tell.

When you open the container and smell a sour smell or a fermented type of aroma, it is a sure sign that the whipping cream is spoiled.

Second, when you pour the heavy cream out of the container, and it looks like the texture has noticeably changed such as it is clumping or curdling. You may also notice a runny and thin consistency, which would also mean it has gone bad. However, it is normal to occasionally see a yellow hue on top as this is the heavy cream fats.

Next, look for signs of mold on the surface. A moldy discoloration along with the separation of the solids from the liquids in the form of lumps means that the cream is spoiled.

When tasting the cream, if it has a tangy taste or it feels more like lumpy curds rather than smooth rich, thick creamy texture, do not use.

Lastly, if your heavy cream does not whip and form stiff peaks, it is spoiled and should be discarded.

Can unopened heavy whipping cream be left out?

No, heavy whipping cream is a perishable dairy product and it needs to be refrigerated unopened and after it is opened to keep it fresh.

Stabilized Whipped Cream Recipe
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Sweet Stabilized Whipped Cream

Stabilize your whipping cream so it doesn't melt and lose its shape – even at 90 degrees F. Read on to learn the secret to making your whipping cream hold up.
Prep Time10 mins
Total Time10 mins
Course: Dessert, Pie
Cuisine: American
Keyword: cooking tips, easy dessert, easy frosting, easy recipe, holiday recipe, summer dessert
Servings: 1 cup of topping
Calories: 970kcal


  • 1 1/2 Teaspoon Unflavored gelatin I use Knox Gelatin
  • 3 Tablespoon water warm
  • 1 Cup Real Whipping Cream
  • 1/4 Cup powdered sugar
  • 1/2 Teaspoon Vanilla Extract


  • In a bowl, add the real whipping cream and beat with a mixer until soft peaks form. Add the powdered sugar and the vanilla extract and continue to beat until just incorporated.
  • In a glass or small bowl, add the water and the gelatin. Allow to sit for a minute and soften. (this is also called blooming). Stir with a fork to dissolve and break up the gelatin. Continue stirring until the gelatin is completely dissolved. (if there are any hard pieces where the gelatin may have lumped together, don’t add those to the whipping cream)
  • Slowly add the gelatin mixture to the whipping cream mixing with the mixer. Whip until you achieve the desired stiffness.
  • Since this whipping cream will set up relatively quickly after being mixed; therefore, I recommend that you spread it or decorate with it right away.
  • Refrigerate your dessert until you serve it.

Your Own Private Notes



This whipping cream will hold its shape for several days.
The nutritional values are for 1 cup of the whipping cream.


Calories: 970kcal | Carbohydrates: 37g | Protein: 11g | Fat: 88g | Saturated Fat: 55g | Cholesterol: 326mg | Sodium: 108mg | Potassium: 179mg | Sugar: 30g | Vitamin A: 3499IU | Vitamin C: 1mg | Calcium: 155mg
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.

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Tuesday 14th of August 2018

That strawberry pie looks delicious and this recipe is perfect for RVer's who often have potlucks and cookouts. Thank for sharing


Tuesday 14th of August 2018

What a great idea to use this for RV gatherings. My daughter and her husband go often. Thanks for the idea.

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