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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 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.
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.
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
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!
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.
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).
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.
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. ❤️
Watch the Recipe Video
Or check out this recipe’s Web Story.
View or Print the Recipe:
Easy Stabilized Whipped Cream
Ingredients
- ½ cup Powdered Sugar
- 2 teaspoons Instant Clearjel (Make sure it is INSTANT. See Note Section)
- 2 cups Heavy Whipping Cream
- 1 ½ teaspoons Pure Vanilla Extract
Equipment
- Whisk
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!
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
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! 🙂
Hello
Where I live in Spain we cannot get this product could I use something else instead?
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! 🙂
Beautiful I would love to try this recipe
Thank you, I hope you enjoy it! 🙂
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
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!
How many cupcakes can you decorate with an open star tip (ice cream swirl)with this recipe?
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. :).
Thank you Amy!
Have another question. Do you have a stable whipped cream cheese icing?
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!! 🙂
Yummy. Yummy. My mouth is watering. I want to eat that!
Hope you enjoy it! 🙂
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.
Yay, so glad you enjoyed it! I agree, so much easier than having to dissolve gelatin! 🙂
I appreciate that you are sharing your secrets!
Of course, it’s been fun! 🙂
I’ve been looking for a whipped cream recipe! This seems wonderful. I will be trying this out very soon!
Yay, I hope you enjoy it! 🙂
That pumpkin moose pie looks amazing!! Hopefully that recipe will make an appearance before Thanksgiving 😉
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! 🙂
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.
I think you’ll love it, Samantha! I use it in nearly all of my baking recipes. 🙂