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Stabilized Whipped Cream

This Stabilized Whipped Cream is a creamy, versatile topping that is gelatin-free, and can be used in a variety of desserts and drinks. However, making whipped cream can be a tricky task, especially if you want it to hold its shape for more than a few minutes. Whether you are a seasoned baker or a novice cook, I’ll show you how you can easily create whipped cream that will impress even the most discerning palates!

The key to achieving perfectly stabilized whipped cream is using the right ingredients and techniques. In this post, I will take you through the process of making whipped cream that is not only light and airy but also holds its shape for hours. So, let’s get started and whip up some perfect whipped cream!

What is stabilized whipped cream?

Do you use Cool Whip? Or are you on Team “I-would-not-touch-it-with-a-10-foot-pole”? I confess that I have used Cool Whip for years and have never really had an issue with it. Yet I know some people out there really don’t like to use whipped topping with many artificial ingredients.

While I’m sure no one here is popping open a tub of Cool Whip expecting it to be a health food, sometimes it’s nice to substitute the store-bought stuff with something homemade! Or maybe, you just want to avoid a trip to the grocery store. That’s where this Stabilized Whipped Cream recipe comes in handy.


Stabilized whipped cream has been fortified with an added ingredient that helps it hold its shape for a more extended period. It’s ideal for cakes, pies, and other desserts that require a whipped cream topping that won’t collapse, like all of my Dream Bars, or melt quickly at warm temperatures. The additional ingredients can be in the form of gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and can be piped onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that need to be prepared in advance.

Ingredients for Stabilized Whipped Cream

To make this whipped cream, you will need the following four ingredients:

Real heavy whipping cream

Cream cheese

Powdered sugar

Pure vanilla extract

See the recipe card below for exact amounts and more detailed directions.

I’ve seen lots of homemade cool whip recipes that call for unflavored gelatin as the stabilization agent. I’m excited that this is a stabilized whipped cream recipe without gelatin because it’s suitable for your vegetarian pals!

Equipment Needed

To make this homemade whipped cream, you’ll need the following tools:

Large mixing bowl

Electric mixer (or you could combine the two and use a stand mixer with the whisk attachment)

Measuring cups/spoons

Use these items to make your own Stabilized Whipped Cream – this mixer, and store it in a container like these if making it in advance.

How to make this Cool Whip Substitute

People I talk to always seem to expect homemade whipped cream and DIY Cool Whip to be difficult to make. This couldn’t be farther from the truth! All it takes is the right proportion of ingredients and a few easy steps.

Once you get in the habit of whipping up (literally, ha) your own Cool Whip you’ll wonder why you didn’t start doing it sooner. 

First, beat softened cream cheese with the confectioner’s sugar and a little real vanilla extract in a stand mixer (or bowl with an electric handheld mixer) on low speed.

Next, you can either use a clean, cold bowl or the same one you beat the cream cheese in, and the whisk attachment to beat a cup of heavy cream at medium to high speed until soft peaks form. Then add the cream cheese mixture in thirds to the whipped cream. 

Just beat the whole thing a little bit more until you see soft fluffy peaks. Bam. That’s it! 

Can you make sugar-free Whipped Cream?

If you’re avoiding added sugars or baking for someone who is, this stabilized cool whip can also be made with artificial sweeteners and sugar substitutes as well. Just be sure it’s not a liquid sweetener (like honey or maple syrup), as a liquid will disrupt the consistency of the whipped cream. 

How do I store Stabilized Whipped Cream?

Store this topping in an airtight container in the refrigerator for 2-3 days. When ready to use, simply re-whip the cream for a few seconds, but not much longer, to restore its texture. Serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

I don’t recommend freezing stabilized whipped cream as it may lose its texture and become grainy when thawed.

Tips for making perfect homemade whipped cream

Here are some tips to help you achieve perfectly stabilized whipped cream every time:

Make sure your heavy cream is cold before whipping for the best results.

Use a cold bowl to help keep the cream cold while whipping.

Add the sugar and vanilla extract to the cream before whipping to ensure they are thoroughly incorporated.

Whip the cream until stiff peaks form, but be careful not to overbeat it.

Chill the whipped cream for at least an hour before using it to allow it to set properly.

Flavors and variations

Stabilized whipped cream is a versatile topping you can flavor and customize in many ways. Here are some different ways you can customize this topping:

Add cocoa powder for a chocolate whipped cream.

Substitute almond extract for vanilla extract for an almond-flavored whipped cream.

Add a tablespoon of instant coffee granules for a coffee-flavored whipped cream.

Decorating with stabilized whipped cream

Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.

Use a piping bag fitted with a star tip to create a border around the edge of a cake.

Pipe whipped cream onto a trifle in layers for a visually stunning dessert.

Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

Now that I’ve figured out the best way to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought stuff in the tub with the blue lid nearly as much! This is one of the best homemade whipped cream recipes I’ve tried. The texture and taste are just right. 

AND this recipe makes the amount you’ll need for any of my favorite desserts, my Dream Bar recipes.

More recipes that use Stabilized Whipped Cream

You can use this recipe anytime it calls for Cool Whip. It works well as an ingredient in dream bars, cheesecakes, and no-bake pies, and also in classic jello recipes like my Patriotic Jello Dessert. Here are some on the blog that use this delicious whipped cream:

Turtle Parfaits: you’ll get a taste of a dark chocolate pudding made with silken tofu, whipped topping, caramel sauce, and pecans.

Fluffernutter Dip: Peanut butter and marshmallow fluff, blended to perfection for an easy dessert dip that’s ready in no time.​

Patriotic Poke Cake: This Patriotic Poke Cake made with white cake mix, blue gelatin, Lucky Leaf Premium Cherry Fruit Filling or Topping, and whipped topping is the perfect red, white, and blue dessert for your patriotic parties!



Keep an eye out for more of my easy recipes each week!


Stabilized Whipped Cream

Stabilized Whipped Cream is easy to make, gelatin-free, and perfect to use for a variety of desserts. It holds its’ shape well, has a rich, creamy taste, and is a great alternative for Cool Whip in many recipes.
Course Dessert
Cuisine American
Keyword Stabilized Whipped Cream
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 3 cups
Calories 461kcal
Author Lynne Feifer


4 ounces cream cheese softened for at least an hour at room temperature cup powdered sugar1 ½ teaspoons pure vanilla extract1 cup heavy whipping cream


In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
Transfer to a small bowl.
In the mixing bowl (you don’t have to clean it), beat the heavy whipping cream just until soft peaks form. You’ll want them to collapse, not stand up.
Add the cream cheese by distributing it in thirds around the mixing bowl.
Beat until stiff peaks are formed.
Store in refrigerator until ready to use.


This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.


Serving: 1g | Calories: 461kcal | Carbohydrates: 17g | Protein: 4g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 150mg | Sodium: 152mg | Potassium: 115mg | Sugar: 15g | Vitamin A: 1674IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

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