Easier Stabilized Whipped Cream


This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.

Recipe From food.com

Provided by HeathersKitchen

Time 10m

Yield 8 1/4 cup, 8 serving(s)

Categories Dessert


  • Put all the ingredients in a large mixing bowl.
  • Mix on low speed until ingredients are combined.
  • Mix on high speed until soft peaks form, scraping sides of bowl often.
  • Store tightly covered in the refrigerator for up to 3 days.

Easier Stabilized Whipped Cream image

Number Of Ingredients: 4


  • 1 pint heavy whipping cream
  • 1 tablespoon Jello Instant Vanilla Pudding Mix (dry)
  • 1 teaspoon vanilla extract
  • 1/3 cup confectioners' sugar (or to taste)


This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.

Recipe From allrecipes.com

Provided by ETHELMERTZ

Time 25m

Yield 16

Categories Side Dish,Sauces and Condiments Recipes,Sauce Recipes,Dessert Sauce Recipes


  • Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
  • Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
  • Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
  • Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Stabilized Whipped Cream Icing image

Number Of Ingredients: 5


  • ¼ cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • ½ teaspoon vanilla extract


I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.

Recipe From food.com

Provided by Kittencalrecipezazz

Time 20m

Yield 2 cups (approx)

Categories Dessert


  • In a small pan, combine gelatin and cold water; let stand until thick.
  • Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Remove from heat; cool (do not allow it to set).
  • Whip the cream with the icing sugar, until slightly thick.
  • While slowly beating, add the gelatin to whipping cream.
  • Whip at high speed until stiff.

Wilton Stabilized Whipped Cream image

Number Of Ingredients: 4


  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream (35%)
  • 1/4 cup sifted icing sugar (confectioners sugar)

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