Last Updated on September 17, 2021. This post may contain affiliate links to products I use, love or recommend. That means I may receive a small commission on products you purchase through my links at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Please see my Disclosure Policy for more details. Thank you for your support, which allows me to continue to create content for this website.
This amazing Stabilized Vanilla 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’s not an typical light and delicate whipped cream anymore (which is still delicious, don’t get me wrong). It’s now morphed 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.
How to Stabilize Whipped Cream
Just whip the heavy cream and pure vanilla (I highly recommend using pure over imitation vanilla) until stiff peaks form. Then add the whisked-together powdered sugar and Instant Clearjel while the mixer is on low. 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.
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 might be harder to pipe with, and that by day two your unstabilized whipped cream will probably be deflated/weepy).
I doubt you will ever go back to any other whipped cream after trying this recipe. ☺️
Thanks for Reading. ❤️
Easy Stabilized Vanilla Whipped Cream
Ingredients
- ½ cup Powdered Sugar
- 1 Tbsp Instant Clearjel (See Note Section)
- 2 cups Heavy Whipping Cream
- 1 ½ tsp 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!
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. 🙂