The Bakery Secret to Easy Stabilized Whipped Cream

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"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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stabilized whipped cream desserts

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.

Strawberry Trifle made with stabilized whipped cream
Pumpkin Cream Pie made with stabilized whipped cream

Why you Should Try Stabilizing Whipped Cream without Gelatin

With this sturdy whipped cream frosting, there’s no need for gelatin, making it much easier and hassle-free. If you’ve dived into stabilizing whipped cream in the past, you’ve probably heard of adding gelatin to your whipped cream. That’s the way I made my whipped cream 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.

sturdy stabilized whipped cream without gelatin

How to Make Stabilized Whipped Cream with Instant Clearjel

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.

Instant Clearjel: the Secret Bakery Ingredient

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. 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.

Although it’s not often available in grocery stores, it’s sold in a variety of online stores. I use Hoosier Hill Farm Instant Clearjel. When using Instant Clearjel in baking, please make sure it is labeled as “INSTANT,” and always thoroughly whisk it with dry ingredients as described within the recipe.

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 this Stabilized Whipped Cream?

Definitely! This recipe 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?

There isn’t a substitute for Instant Clearjel in this recipe (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). 

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. ❤️

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5 from 17 votes

Easy Stabilized Whipped Cream

You’ll be amazed at the thickness and creaminess of this delicious stabilized whipped cream. It’s almost like a whipped cream mousse. This is a secret bakery recipe from Amycakes Bakery. It has a delicious creamy vanilla flavor from the pure vanilla. It is thickened with Instant Clearjel, a type of cornstarch, that will keep the whipped cream thick and stable for up to a week in the fridge or even longer in the freezer.
You can pipe this stabilized whipped cream as a frosting on cupcakes, or use it to make melt-in-your-mouth cream pies, cake parfaits, and trifles.
Servings 8 servings
Prep Time 5 mins
Total Time 5 mins
You may double the recipe by selecting 2x above. Please read the Notes Section.
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Select “grams” if you have a kitchen scale for more accurate baking.

Ingredients

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!

Notes

Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry.  Instant Clearjel must always be whisked thoroughly with other dry ingredients before added to wet ingredients to avoid clumping.  Make sure what use is labeled as “Instant.”  Cooktyle or Original Clearjel is a different product that does not work the same.
Tried this recipe?Mention @amycakesbakes and tag #amycakesbakes!
Author: amycakesbakes.com
Calories: 240kcal
Course: Dessert
Cuisine: American
Keyword: bakery-style, instant clearjel, Quick & Easy, whipped cream
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DEBORAH J. ENGLADE
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DEBORAH J. ENGLADE
27 days ago

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

Deborah Henderson
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Deborah Henderson
1 month ago

Hello
Where I live in Spain we cannot get this product could I use something else instead?

Nokuthula Mathwasa
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Nokuthula Mathwasa
1 month ago

5 stars
Beautiful I would love to try this recipe

Barbara
Guest
Barbara
2 months ago

5 stars
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

Barbara
Guest
Barbara
2 months ago

How many cupcakes can you decorate with an open star tip (ice cream swirl)with this recipe?

Barbara
Guest
Barbara
2 months ago
Reply to  Amy

Thank you Amy!
Have another question. Do you have a stable whipped cream cheese icing?

Mama Maggie's Kitchen
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Mama Maggie's Kitchen
4 months ago

5 stars
Yummy. Yummy. My mouth is watering. I want to eat that!

Lisa
Guest
Lisa
4 months ago

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.

Joan
Guest
Joan
4 months ago

5 stars
I appreciate that you are sharing your secrets!

Jennifer Mango
Guest
Jennifer Mango
4 months ago

5 stars
I’ve been looking for a whipped cream recipe! This seems wonderful. I will be trying this out very soon!

Melissa
Guest
5 months ago

That pumpkin moose pie looks amazing!! Hopefully that recipe will make an appearance before Thanksgiving 😉

Samantha Hodges
Guest
Samantha Hodges
5 months ago

5 stars
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.

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