Easy Stabilized Whipped Cream

June 5, 2010

Have you ever wondered how bakeries can make that fluffy cloud-like, and silky smooth whip cream?  Would you like to cover your cakes and desserts in whipped cream that wouldn't run and hold up for a couple days?  One solutions would be to use whipped topping stabilizer, or gelatine, that is dissolved in cold water and heated over a stove and cooled slightly before added into whipping cream.  However, I sometimes felt that the heating and cooling of the stabilizer was a bit difficult for me.  I always got distracted and would let it congeal and that just sucks.  After a little time and research, I found this recipe and it's been perfect!  I hope you enjoy this and will add it to your arsenal :)

1 Cup Heavy Whipping Cream
2 Tablespoon Confectioners' Sugar
2 Tablespoon Piping Gel
1/2 Teaspoon Clear Vanilla Extract

Combine heavy whipping cream and sugar in mixing bowl.  Whip until soft peaks develop.  Add gel and vanilla, then continue to whip until stiff peaks.
Remember to not over whip or you'll get something like butter.

This whipped cream is perfect for topping off your desserts, smoothed over your cakes, or piped on as borders!


  1. Amei sua receita! Parabéns pelo seu trabalho! Estou encantada pelo seu site desejo sucesso.

  2. sounds good and i will be trying this thanks!


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