How to make whip cream not melt

This stabilized whipped cream recipe is super easy, light, airy, and fluffy. It can be made days ahead of time won’t become runny or watery. Now you can serve whipped cream on all your desserts with confidence.

Published November 27, 2022
59 ratings
125 comments
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Stabilized Whipped Cream can be made ahead of time and keeps shape extremely well.

How to Make Stabilized Whipped Cream
Make Stabilized Whipped Cream in Advance
Can You Freeze Stabilized Whipped Cream?
Tips to Thickening Whipped Cream
Stabilized Whipped Cream That Holds its Shape
Stabilized Whipped Cream Commonly Asked Questions
More to Bake and Eat
4-Ingredient Salted Caramel Sauce
Stabilized Whipped Cream Recipe
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How to Make Stabilized Whipped Cream

Whipped cream is arguably the best dessert accompaniment ever. Stabilized whipped cream is awesome stuff, and it couldn’t be easier to make or more adaptable to use.

If you make your own whipped cream, you know there is absolutely no equal in store-bought tubs or cans. No packaged whipped cream holds a candle to the real deal.

Since it only takes a few ingredients and a few minutes to whip together, there’s no reason not to whip out that whisk. I always “stabilize” my whipped cream, which creates whipped cream that is more resilient and won’t get runny as it sits.

Stabilized whipped cream holds together beautifully and keeps its shape for days. I love using stabilized whipped cream in lieu of heavy frostings whenever possible. It’s incredible on top of decadent flourless chocolate cake and a must-have over white chocolate raspberry cheesecake.

Stabilized whipped cream is great for piping, frosting, and decorating however you’d like.

Make Stabilized Whipped Cream in Advance

When you’re in the mood for a light, fluffy frosting, use stabilized whipped cream to frost cakes or pipe long-lasting swirls onto almost any dessert.

You’ll love the fact that you can make stabilized whipped cream ahead of time, keep it in the fridge without worries of it getting runny, and use it when you’re ready to go. I often make a batch of this whipped cream recipe and keep it in an airtight container in fridge until I’m ready to use it.

Even better, you can go ahead and frost or pipe this super easy whipped cream recipe onto your cakes, cupcakes, cheesecakes, etc. and safely keep it in the fridge until ready to serve. When I make my white chocolate raspberry cheesecake, I always fully decorate it with this whipped cream and keep it in the fridge for 1-2 days before serving.

You can even freeze stabilized whipped cream to use later on.

Can You Freeze Stabilized Whipped Cream?

You’ll love the answer: yes! As long as you make the whipped cream recipe as written with heavy cream, it will freeze nicely.

You can either make a batch and store in airtight container to use later, or you can freeze the entire dessert with stabilized whipped cream already piped on.

A mixture of warm water and plain gelatin is the key to thickening/stabilizing ordinary whipped cream.

Tips to Thickening Whipped Cream

Use electric hand mixer to whip together the heavy cream, powdered sugar, and vanilla (or other flavored extract) until those pretty soft peaks show up. You can tell soft peaks (image above) have formed by gently lifting the whisk up – gentle peaks should form on the surface of the whipped cream as the whisk is lifted.
An electric hand mixer is recommended, as it allows you to have total control while you work.
A warm mixture of plain gelatin (I use Knox) and water is key to thickening and stabilizing your whipped cream.
Steadily pour in a warm mixture gelatin and water straight into the whisking action, continuing to whip all the way to stiff peaks. When your whipped cream is at stiff peaks, it will seem “firmer” and more sturdy (image below.)

Stabilized whipped cream doesn’t get runny nor soggy. It holds shape exceptionally well.

Stabilized Whipped Cream That Holds its Shape

Viola! The whipped cream takes on a sturdier texture, while remaining light and airy when you taste it.

I’ve done various flavors, with Kahlua whipped cream being a fan favorite. I used Kahlua whipped cream for this unbelievable Double Chocolate Cake, which was seriously over-the-top-of-the-entire-moon. Deeelicious.

You can fully decorate cakes, cheesecakes, pies, etc. and keep in fridge for days

Stabilized Whipped CreamCommonly Asked Questions

How long can you keep stabilized whipped cream?

Stabilized whipped cream can last 2-3 days when made in advance. Cover and chill until ready to use. Stabilized whipped cream that has been piped onto desserts can also be chilled for up to 3 days, and frozen for up to a month.

Can you keep stabilized whipped cream out?

Yes, stabilized whipped cream can be kept at moderate room temperature for several hours. If your room temperature is very warm, you’ll want to keep your dessert in the fridge until ready to serve.

Why is my stabilized whipped cream a bit lumpy?

It’s important that your water/gelatin mixture is warm (but not hot) while it’s being slowly drizzled and whipped. If gelatin mixture has coagulated, simply give it 10 seconds or so in the microwave to liquify it again.

More to Bake and Eat

White Chocolate Raspberry Cheesecake Bites – these little morsels of New York style cheesecake are both pretty and mouthwatering.
Baileys Irish Cream Chocolate Cake with Whipped Cream Frosting – this luscious chocolate cake is amazing all year round.
Flourless Chocolate Cake (Gluten Free) – this chocolate torte is rich, smooth, and a chocolate-lover’s dream come true.
Easy Key Lime Pie (Make Ahead) – we’ve tried dozens of key lime pies, including key lime pies made at bakeries throughout Key West; this homemade version is the unanimous winner.

4-Ingredient Salted Caramel Sauce

Stabilized Whipped Cream

4.58 from 59 ratings

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This whipped cream is sturdier than normal, and will not get runny or melt with time. Stabilized whipped cream keeps well in fridge for days!

Prep Time: 10 mins

Servings: 4 cups

Ingredients 1x2x3x

2 cups heavy whipping cream, very cold
4 TB powdered sugar
2 TB vanilla extract, or Kahlua or other flavored extract
2 tsp unflavored gelatin powder, Knox
2 TB water

Instructions

Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric hand mixer in fridge for 5-10 minutes to make everything cold.
Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.
Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set aside and check the gelatin mixture; it should be a warm liquid.If it has coagulated, microwave a few seconds at a time until it turns liquid again. If it's too hot, stir until it cools down to a warm liquid.Resume beating whipped cream, while slowly drizzling liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.
Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.

Notes

Stabilized whipped cream can be made ahead of time, covered, and chilled in fridge for several days until ready to use. You can frost, pipe, and decorate your dessert up to 2 days in advance. Keep dessert chilled until ready to use. You can use stabilized whipped cream on desserts such as cheesecake, and freeze leftovers for up to 2 months. If you enjoyed this recipe, please come back and give it a rating ♡

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Nutrition

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: Whisk

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125 comments

- Amy Casey
- December 11, 2022
Thanks so much for this recipe. I made a batch in the afternoon and served it in the evening over peppermint martinis. So easy and it worked perfectly.
- Reply
- Cathleen
- December 10, 2022
This is one of my favourite recipes for whipped cream, thank you so much for sharing!! 🙂
- Reply
- Min
- December 9, 2022
Nothing quite like homemade whipped cream! Can’t wait to try this. YUM!
- Reply
- Journa Liz Ramirez
- December 9, 2022
The most fluffy whipped cream I’ve tried! We tried this on our favorite chocolate cupcake and was a perfect match. We’ll surely have this on repeat, thanks Amy for this wonderful recipe!
- Reply
- veenaazmanov
- December 9, 2022
Very informative and helpful. Thanks for making things easy going. A recipe to surely save.
- Reply
- Leslie Sawmiller
- December 9, 2022
I’m so glad this whipped cream recipe can be made ahead and can be frozen! Such a time saver!!
- Reply
- - Amy Dong
  - December 9, 2022
  Yes, it’s super helpful! 🙂
  - Reply
- Linda Warren
- December 8, 2022
What a great idea! It sure beats decorating a dessert while everyone is waiting for it. I’ll be making some to freeze so I have it on hand for all the holiday goodies.
- Reply
- Amanda Dixon
- December 8, 2022
This is a great way to make whipped cream! It really did keep its shape and was perfectly soft and fluffy.
- Reply
- Sharon
- December 7, 2022
Once you make your own stabilized whipping cream using this recipe, you won’t go back to the can or tub of whipped cream. Perfect for any dessert.
- Reply
- Jessica
- December 7, 2022
Thank you!!! I hate having to pull out the whipped cream at the last minute and whipping it again so it looks nice and thick at serving time. This is my new solution!!!
- Reply
- Amanda Mason
- December 7, 2022
I am so glad I found this recipe because I cant stand store-bought whipped cream. This one was so much better than what I buy at the grocery store. And easy to make, too. This is going to come in so perfect and handy for the holiday season. Great recipe!
- Reply
- Michelle
- December 4, 2022
This is a great and simple recipe however I would not suggest using 2 TBSPs of vanilla extract. I would suggest 2 TSPs. At most. Taste was too strong and had an alcohol like aftertaste. Otherwise perfect!
- Reply

Hi, I’m Amy

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Why does my whip cream melt?

No matter how perfectly your whipped cream is made, if it is hot and humid out, it will wilt and melt. Adding a stabilizer to your whipped cream can help it maintain structure in the heat and humidity.

How long will whipped cream hold its shape?

The cream will hold its shape for up to 3 days in an air tight container in the refrigerator. If you pipe or frost your desserts with whipped cream, be sure to refrigerate them as it's perishable.

How Do You Keep Cool Whip frosting from melting?

Adding 1 basic ingredient – cream of tartar – provides sturdy structure and gives this frosting staying power. Still Lusciously Creamy! Unlike pudding mixes, adding cream of tartar doesn't alter the flavor of cool whip.

How do I stabilize my whip?

Cornstarch - Is another way to stabilize whipped cream and it works well. I use cornstarch more often for home desserts as compared to gelatin. Simple and easy as adding it to the whipped cream after adding the sugar.