No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups (approx) 145g Recipe makes 2 cups (approx))
Calories 472
Calories from Fat 396		(83%)
Amount Per Serving		%DV
	Total Fat 44.0g	67%
	Saturated Fat 27.4g	137%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 163mg		54%
Sodium 47mg		1%
Potassium 89mg		2%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 0.0g	0%
	Sugars 14.8g
Protein 3.4g		6%
how is this calculated?

Wilton Stabilized Whipped Cream

Recipe #79506 | 20 min | 20 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Dec 23, 2003

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.

2 cups (approx) (change servings and units)

Ingredients

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

Directions

1
In a small pan, combine gelatin and cold water; let stand until thick.
2
Place over low heat, stirring constantly, just until the gelatin dissolves.
3
Remove from heat; cool (do not allow it to set).
4
Whip the cream with the icing sugar, until slightly thick.
5
While slowly beating, add the gelatin to whipping cream.
6
Whip at high speed until stiff.

Questions about this recipe?

Featured Reviews for This Recipe

From: krstee

On Sep 19, 2009

I love this recipe - but I think I messed up when I made it. The water seemed to small amount to combine with the gelatin - so I added a little more (ended up w/ 2T of water). I doubled the batch (I needed frosting for 2 dozen cupcakes) and forgot to double the gelatin, so I quickly made another batch of gelatin while the cream was whipping, and then I mixed it in - it gelled up immediately and when I was piping the whipped cream on the cupcakes, I found globs of gelatin. It was slimy, but I just fished out the globs and finished icing the cakes. They look wonderful!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: littlemafia

On Aug 27, 2009

Thought I rated this but it looks like I didn't. I love this recipe and I am so glad to be able to make good whipping cream. I tried your other recipe with butter and first time was good but the second time something went wrong. I beat the cream for couple of hours and I could only thicken it up with cornstarch. I searched and found this recipe and I had whipped cream in a couple of minutes. Thank you for a great recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: applee

On Mar 19, 2004

This makes good whipped cream! I tried this recipe because I wanted to make the whipped cream a day ahead and wanted it to still be fluffy...well, with this recipe it sure did and it tastes great too!! I had never made "stabilized" whipped cream before, and found it very easy. I let the gelatin cool to long and it became stiff, but I just warmed it a little over a low flame, it turned liquid again. Still worked out perfectly!

12 people found this review helpful

Was this review helpful to you? YES | NO

From: AlabamaGirl71

On Nov 25, 2004

This was great! I had a carton of heavy cream in the fridge that I needed to use before the exp. date, and I decided to make it today to go with our Thanksgiving pies. It was really easy, and it didn't get runny at all....which was nice! It also had a great flavor, it wasn't overly sweet (which I personally think Cool Whip is!)

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 32 reviews