Homemade whipped cream with gelatin stabilizer

In a chilled bowl, start whipping the cold heavy cream with an electric mixer on medium speed.

When the cream starts to thicken slightly (soft peaks), add the powdered sugar and vanilla.

Step 4: Add the gelatin

With the mixer running on low, slowly drizzle the cooled, liquid gelatin into the cream.

Increase speed and whip to firm peaks — don’t overwhip or it may turn grainy.

❄️ Storage:

Keeps well in the fridge for 2–3 days.

Holds shape for piping, layering, and frosting even in warmer conditions.

💡 Tips:

Use unflavored gelatin (like Knox brand).

If you’re using sheet gelatin, you’ll need 1/2 sheet for this amount (soften in cold water, then dissolve as above).

For flavored whipped cream, try adding citrus zest, cocoa powder, espresso, or almond extract.