Featured Comment: "I’ll never make whipped cream using gelatin again after trying this recipe! It was delicious and no rubbery bits to be found. Thank you for my new favorite stabilized whipped cream recipe."--Lisa
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This amazing Stabilized Whipped Cream recipe is made up of just four ingredients, and it's stabilized with my favorite bakery secret—Instant Clearjel. If you don’t have this in your pantry yet, you should probably read Instant Clearjel: a Magical Little-Known Bakery Ingredient. 😉
You'll be amazed at how thick and creamy this stabilizer makes your whipped cream, and you can whip it up in just five minutes. It morphs from a typical light and delicate whipped cream (which is still delicious, don't get me wrong) into a dessert all on its own--it's almost like a whipped cream mousse.
You can pipe this stabilized whipped cream as a frosting on cupcakes, or use it to make melt-in-your-mouth cake parfaits and trifles. We also used it at Amycakes Bakery to make incredibly tall cream pies with mountains of extra-thick Vanilla Whipped Cream.
Why This is the Best Method
This sturdy whipped cream frosting is made without gelatin, and requires no additional steps besides whipping your cream--making it much easier and hassle-free than other methods. I made my whipped cream with gelatin years ago, but it was never perfect--I'd find little granules of undissolved gelatin in my whipped cream, and it never got as thick and stable as this stabilized whipped cream made with Instant Clearjel.
The Ingredients
This recipe is super simple with only 4 ingredients:
- heavy cream
- pure vanilla
- powdered sugar
- Instant Clearjel (make sure it's labeled as "instant") or EZ Gel
How to Make It
Stabilized whipped cream with Instant Clearjel is incredibly easy--just whip the heavy cream and pure vanilla (I highly recommend using pure over imitation vanilla) until stiff peaks form. Then add whisked-together powdered sugar and Instant Clearjel while the mixer is on low (ALWAYS whisk your Instant Clearjel with powdered sugar before adding it to your whipped cream--it needs to be thoroughly mixed with a dry ingredient before being added to liquid to avoid clumping).
The Instant Clearjel will thicken the whipped cream instantly. Instant Clearjel is tasteless and has no added flavors or artificial ingredients (it's only made up of one thing--modified cornstarch). So it won't alter the delicious cream and vanilla flavors.
About the secret bakery ingredient in this recipe
This bakery recipe uses Instant ClearJel, a type of cornstarch that serves as both a thickener and a binder. It’s tasteless and has no artificial ingredients. You can also use Instant Pudding mix (when it's listed in the recipe), which contains Instant Clearjel as the second ingredient!
It’s often used by professional bakers because it produces a smoother and glossier consistency than cornstarch, tapioca, or other starches. Even better, it enhances moisture and texture in cakes and thickens and stabilizes frostings. Here are a few brands I recommend:
Although it's not often available in grocery stores, it's sold in a variety of online stores--just make sure whatever you purchase is labeled as INSTANT (cooktype and original clearjel will not work the same). It's also frequently found in Amish Markets. (Learn more about Instant Clearjel in Baking→)
Recipe FAQ
How long will this whipped cream recipe stay sturdy and stable?
While I recommend serving your stabilized whipped cream with within 3 days (or freezing it), it stays thick and stable in your refrigerator for at least a week!
Can You Freeze Stabilized Whipped Cream?
Definitely! This stabilized whipped cream freezes amazingly well, but I do recommend piping it into your desired form before freezing it (otherwise, it will loose some of it's thickness and fluffiness if you stir it after freezing). Just thaw your prepared whipped cream in the fridge overnight before serving and it will hold it's form.
Can I Substitute the Instant Clearjel?
Unless you use the EZ Gel option as written in the recipe, there isn’t an exact substitute for Instant Clearjel (although you can still make delicious tasting vanilla whipped cream by leaving it out--it just won’t be stabilized or as thick. That just means it will be harder to pipe with, and that by day two your unstabilized whipped cream will probably be deflated/weepy).
You can use Instant Pudding Mix in a 1.5-2x ratio of the instant clearjel, if you don't mind the added pudding flavor and color. Instant Pudding mix contains instant clearjel (modified cornstarch) as the second ingredient, which is why it works similarly.
Can I make my whipped cream thicker or less thick than your recipe?
Sure! Adjust the amount of Instant Clearjel to your liking. Just be sure that whatever amount of Instant Clearjel you choose, that you thoroughly mix it with at least equal parts powdered sugar before adding it to your whipped cream to avoid any clumping. Your whipped cream may continue to thicken slightly for up to 10 minutes after your instant clearjel mixture is incorporated into the whipped cream.
Can I add the Instant Clearjel/ Powdered Sugar Mixture before whipping the cream?
I don't recommend adding your Instant Clearjel mixture until after the cream is whipped to stiff peaks, as we want the whipped cream to already be light and fluffy when we thicken it. Otherwise, our cream will have already thickened before we whip it, which will affect the fluffy texture.
I doubt you will ever go back to any other whipped cream after trying this recipe. ☺️ I hope you enjoy it and I can't wait to hear what you think! If you'd like additional bakery recipes and resources, sign up for my newsletter of find me on Instagram (@amycakesbakes)!
Thanks for Reading. ❤️
📖 Recipe
Easy Stabilized Whipped Cream
Equipment
Ingredients
- 56 grams (½ cup) Powdered Sugar
- 2 teaspoons Instant Clearjel or 4 teaspoons EZ Gel ((Make sure the instant clearjel is INSTANT. See Note Section))
- 2 cups Heavy Whipping Cream
- 1 ½ teaspoons Pure Vanilla Extract
Instructions
- Whisk the Powdered Sugar and Instant Clearjel together. (Instant Clearjel must always be whisked with dry ingredients before adding to liquid to avoid clumping).
- Using a whip attachment and a stand mixer (preferred) or handheld mixer, whip the Heavy Cream and Pure Vanilla until stiff peaks form.
- Turn the mixer on low, and slowly add in the Powdered Sugar/ Instant Clearjel mixture until incorporated. The Instant Clearjel will thicken the whipped cream instantly, which is why we want to make sure the whipped cream is nicely whipped and fluffy before we add in our thickener.
- Keep refrigerated. Enjoy!
Rita says
Thank you! You replied just in time! Hope to frost the cake (layers already frozen) today and will serve in a couple of days.
Rita says
I would like to frost a cake with stabilized whipped cream and put it in the freezer for about 4 days. Will that work? Do I need to cover the frosted cake with a dome (if I can come up with one) or maybe plastic wrap after the whipped cream has frozen a bit?
Amy says
Hi Rita,
Yes, this whipped cream freezes really well once it is already on the cake! I usually either box and then wrap the cake box of my cakes before freezing, or like you described, let the cake get firm then wrap the cake directly with plastic wrap. 🙂
Lourdes Rubio says
Could I use the stabilized whipped cream to top ice cream/gelato cakes and pies?
Amy says
Yes you can! The whipped cream freezes really well, once it is piped/ layered in its desired form! (I just don't recommend freezing it, then thawing it and stirring it as it will lose some structure).
Becki Rodriguez says
I wanted to make a "special" cake for Valentine's Day, so I bought the instant Clear Jel and made up this recipe, although I added more powdered sugar because we like it sweeter. I also used Madagascar Vanilla. I made a 2-layer cake and put the white whipped topping between the layers. Then, using a rolling pin, I crushed chocolate sandwich cookies with double stuff into the rest of the whipped cream frosting and used it to frost the rest of the cake. It was a HUGE hit with my family and my husband said that it was the "best cake" I had ever made!! (I used two boxes of triple chocolate cake mix and had enough left over to make a 9" square cake on the side.)
Amy says
Yum!! That sounds so delicious. 🙂 Thank so much for your comment, and I'm so glad you enjoyed the Instant Clearjel and stabilized whipped cream recipe!
Janice says
Shetlers Discount Grocery has instant clear jel 8-1-2022 Cabool ,Mo,
Amy says
That's great to hear, thanks so much for spreading the word! 🙂
Alice says
Hi Amy, thank you for the recipe. I know that whipped cream stabilized with gelatine can't be stored in the fridge before pipping, so my question is can you make this a few days in advance, store it in the fridge, then pipe it on desserts 3 to 5 days later? Thanks again. 🙂
Amy says
Hi Alice, yes, you sure can! 🙂 I'd recommend trying to use it within 3 days as eventually it will lose a little bit of its lift, but I've definitely piped with it after 3 days in the fridge. It's the act of stirring it that can cause it to lose some of the fluffiness. If you were to freeze it, however, it is always best to pipe it before freezing, as thawing and then stirring the whipped cream makes it much less firm. Hope that helps!
Madeleine says
Thank you for your article! I have German packets of “Tortenguss Klar”, which is modified good starch (clear) used for putting on top of fresh fruit tarts that are so popular in Germany. I am going to try these to stabilize whipped cream since a have a bunch of them. I will let you know how it works.
Amy says
Oooh, good idea! I'd love to hear if it works similarly in whipped cream!
Lorraine says
The ingredient label on Gel packet says 'Food Starch". Wouldn't it be the same as using corn or arrowroot starch?
Amy says
Thanks for checking! Regular cornstarch won't work the same as Instant clearjel is made of one ingredient--"food starch modified" or "modified cornstarch." The starch is modified so that it thickens instantly, unlike regular starches. 🙂 That's what makes it so awesome--but always make sure it is labeled as "instant," as cooktype and regular clearjel do not work the same as instant clearjel. Hope that helps!
Alicyn says
Hi Amy! If I were to use this for a cake with a fruit filling, do you suggest that I dam the filling with a traditional buttercream and use this only on the outside? My concern is it's not stable enough for a filling.
Amy says
Hi Alicyn, thanks for checking! Yes, I do recommend piping a ring of buttercream around the edge for fruit-filled cakes. That is how we did it at Amycakes 🙂 While not always necessary, we would also do a very thin crumb coat of buttercream for the more delicate cakes and then frost the outside in whipped cream.
DEBORAH J. ENGLADE says
I'd love to try this recipe, however, the actual recipe never comes up. There's a section that says "view or print the recipe" but there is nothing there - no link to click on. Can you please send me this recipe?
Thank you,
Deb
Amy says
Hi Deb! I'm not sure why it's not showing up for you! Next time you might try refreshing your page or trying it on a different web browser? There should be a recipe card that contains the recipe at the bottom of the page. I just emailed you the recipe! 🙂
Deborah Henderson says
Hello
Where I live in Spain we cannot get this product could I use something else instead?
Amy says
I'm sorry that I don't know of a substitute that will work quite the same. I will look into it an update this post if find a comparable ingredient! 🙂
Nokuthula Mathwasa says
Beautiful I would love to try this recipe
Amy says
Thank you, I hope you enjoy it! 🙂
Barbara says
Amy, loved this recipe! Held up in warm humid weather this past Saturday! Decorated with black sugar sprinkles and gold sugar crystals which bled. Also sprayed gold dazzle dust, which worked well!
Lesson learned no sprinkles! lol
Amy says
I’m so happy you enjoyed the recipe, Barbara! Good to note about the sprinkles, I think I’ll mention that in my recipe so others know! ☺️ Love the gold dust idea! Thank you for your comment!
Barbara says
How many cupcakes can you decorate with an open star tip (ice cream swirl)with this recipe?
Amy says
With a 1x batch, I had just enough for a medium swirl on top of 17 coconut cream cupcakes as shown in the photo here: https://amycakesbakes.com/easy-coconut-cream-cupcakes/ (the coconut flakes do add a little height). For more cupcakes or if you’d like a taller swirl, you can double the recipe by pressing the 2x on the recipe card. :).
Barbara says
Thank you Amy!
Have another question. Do you have a stable whipped cream cheese icing?
Amy says
Great question—I do have a cream cheese mousse that would probably work deliciously as a frosting. I’ll add it to my posting schedule!! 🙂
Mama Maggie's Kitchen says
Yummy. Yummy. My mouth is watering. I want to eat that!
Amy says
Hope you enjoy it! 🙂
Lisa says
I’ll never make whipped cream using Knox gelatin again after trying this recipe! It was delicious and no rubbery bits to be found. Thank you for my new favorite stabilized whipped cream recipe.
Amy says
Yay, so glad you enjoyed it! I agree, so much easier than having to dissolve gelatin! 🙂
Joan says
I appreciate that you are sharing your secrets!
Amy says
Of course, it's been fun! 🙂
Jennifer Mango says
I’ve been looking for a whipped cream recipe! This seems wonderful. I will be trying this out very soon!
Amy says
Yay, I hope you enjoy it! 🙂
Melissa says
That pumpkin moose pie looks amazing!! Hopefully that recipe will make an appearance before Thanksgiving 😉
Amy says
Thank you, I've converted several people that said they don't like pumpkin pie with that Pumpkin Cream Pie. 😀 I'll be sure to share it this fall! 🙂
Samantha Hodges says
I need to get my hands on this magical ingredient! I always make homemade whipped cream but I do get tired of it falling apart on me by the end of the night.
Amy says
I think you'll love it, Samantha! I use it in nearly all of my baking recipes. 🙂