Stabilized Whipped Cream

I can't remember where I originally came upon this recipe but someone in Ireland was asking about Cool Whip in a recent newsletter and this recipe came to mind.



  • 1 tsp. unflavored gelatin
  • 4 tsp. cold water
  • 1 cup heavy whipping cream
  • 1/4 cup confectioner's sugar
  • 1/2 tsp. vanilla


Combine gelatin and cold water in a small saucepan. Let stand until thick. Place over low heat, and stir constantly until gelatin dissolves, about 3 minutes. Remove from heat, and cool slightly.

Whip cream, sugar and vanilla until slightly thickened. While beating, slowly and gradually add gelatin to the whipped cream mixture. Whip at high speed until stiff.

By Deeli from Richland, WA

January 12, 20110 found this helpful

If you whip cream with frozen apple juice concentrate as a sweetener instead of sugar, it is much more stable and actually tastes better too! I think it must be the pectin in the apple juice. It is also healthier.

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January 12, 20110 found this helpful

This is going in my saved recipes for Great Granddaughter. Thanks Deeli. Hugs,Vi

ReplyWas this helpful?Helpful? Yes

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