Cookies and cream cheesecake-how to make stabilized whipped cream

Have you ever frosted something with whipped cream, taking great care to make it look perfect, and taken it to a party only to have it melt in the heat? I have! I didn’t use whipped cream again for the longest time–I was so afraid of it happening again. Well, I learned a trick that will prevent that from ever happening again!

I’m going to show you my best whipped cream tricks while I garnish this cheesecake I made for a family dinner.


Cookies and cream cheesecake-how to make stabilized whipped cream




  • 2tsp. unflavored gelatin
  • 5 tsp. water
  • 2 c. heavy whipping cream
  • 1/2 c. powdered sugar
  • 1 T. vanilla extract

First, sprinkle 2 tsp. unflavored gelatin over 5 tsp. cold water in a saucepan. Let it sit a few minutes until it soaks up the water. Then heat the mixture until the gelatin is dissolved in the water. Let cool while you whip the cream.

Whip 2 c. heavy cream with 1/2 c. powdered sugar and 1 T vanilla extract. Once it is forming stiff peaks, slowly add the gelatin/water mixture while the beaters are running.

This whipped cream will set up the same way jello does, so you need to spread or pipe it onto your dessert pretty quickly. I’ve tried using it after letting it sit, but was lumpy and hard to work with. The gelatin will firm up the texture of your whipped cream slightly, but it won’t change the taste. Nobody but you will know you used it, and your dessert will last and last!

***Chocolate Whipped Cream: If you want to make it chocolate-flavored, just add 1/4 c. baking cocoa and an extra 1/2 c. powdered sugar.


Related reading:

Cookies and cream cheesecake

Chocolate stabilized whipped cream




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