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    Home » Recipes » Fillings

    Published: Jun 29, 2021 · Updated: Aug 16, 2022 by Amy · This post may contain affiliate links (see disclosure)

    The Bakery Secret to Easy Stabilized Whipped Cream

    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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    5 from 19 votes
    34 Comments
    Jump to Recipe Jump to Video
    Stablized Whipped Cream
    Jump to:
    • Why This is the Best Method
    • The Ingredients
    • How to Make It
    • Recipe FAQ
    • Watch the Recipe Video
    • 📖 Recipe
    • 💬 Comments

    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 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.

    sturdy stabilized whipped cream without gelatin

    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
    The Prepared Pantry Instant Clearjel (use the code AMYCAKES for 50% off this 18 oz. bag) CURRENTLY OUT OF STOCK
    EZ Gel works great as a substitute (in a 2x ratio) for Instant Clearjel in my Stabilized Whipped Cream, though I recommend sticking to instant clearjel for other recipes.

    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:

    Instant Clearjel on Amazon
    Instant Clear Jel
    Nuts.com Instant Clearjel

    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. ❤️

    Amy's Signature

    Watch the Recipe Video

    Or check out this recipe's latest Web Story.

    📖 Recipe

    A serving dish filled with stabilized whipped cream that's been piped with a star tip
    Save this Recipe Saved!

    Easy Stabilized Whipped Cream

    5 from 19 votes

    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.
    👩‍🍳 For the most accurate baking results, use the grams measurements with a kitchen scale. Watch the quick recipe video
    Servings 8 servings
    Prep Time5 mins
    Total Time5 mins
    Print Recipe Pin Recipe

    Equipment

    Mixer
    OR Handheld Mixer
    Whisk

    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!

    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.  EZ Gel works as a great substitute in a 2x ratio.
    Author: amycakesbakes.com
    Calories: 240kcal

    Calories are estimated using a nutrition calculator. This recipe may link to additional recipes, which contain calories that are not included in this recipe.
    Tried this recipe?Mention @amycakesbakes or comment below! I'd love to hear from you!
    Print Recipe

    More Fillings

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    • The Easiest Fudgy Chocolate Ganache Cake Filling and Drizzle

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    Comments

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    1. Janice says

      August 25, 2022 at 1:21 pm

      Shetlers Discount Grocery has instant clear jel 8-1-2022 Cabool ,Mo,

      Reply
      • Amy says

        August 26, 2022 at 6:20 am

        That's great to hear, thanks so much for spreading the word! 🙂

        Reply
    2. Alice says

      July 03, 2022 at 9:10 am

      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. 🙂

      Reply
      • Amy says

        July 08, 2022 at 9:39 am

        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!

        Reply
    3. Madeleine says

      June 13, 2022 at 10:33 am

      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.

      Reply
      • Amy says

        June 14, 2022 at 8:41 am

        Oooh, good idea! I'd love to hear if it works similarly in whipped cream!

        Reply
    4. Lorraine says

      April 15, 2022 at 7:51 am

      The ingredient label on Gel packet says 'Food Starch". Wouldn't it be the same as using corn or arrowroot starch?

      Reply
      • Amy says

        April 15, 2022 at 9:53 am

        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!

        Reply
    5. Alicyn says

      February 14, 2022 at 1:09 pm

      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.

      Reply
      • Amy says

        February 15, 2022 at 1:11 pm

        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.

        Reply
    6. DEBORAH J. ENGLADE says

      November 09, 2021 at 8:33 am

      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

      Reply
      • Amy says

        November 11, 2021 at 10:36 am

        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! 🙂

        Reply
    7. Deborah Henderson says

      October 10, 2021 at 12:01 pm

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

      Reply
      • Amy says

        October 18, 2021 at 11:17 am

        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! 🙂

        Reply
    8. Nokuthula Mathwasa says

      October 09, 2021 at 2:45 am

      5 stars
      Beautiful I would love to try this recipe

      Reply
      • Amy says

        October 18, 2021 at 11:16 am

        Thank you, I hope you enjoy it! 🙂

        Reply
    9. Barbara says

      October 04, 2021 at 7:35 am

      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

      Reply
      • Amy says

        October 04, 2021 at 10:12 am

        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!

        Reply
    10. Barbara says

      September 26, 2021 at 8:04 pm

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

      Reply
      • Amy says

        September 26, 2021 at 9:43 pm

        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. :).

        Reply
        • Barbara says

          September 30, 2021 at 12:04 pm

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

          Reply
          • Amy says

            October 04, 2021 at 10:09 am

            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!! 🙂

            Reply
    11. Mama Maggie's Kitchen says

      July 27, 2021 at 4:11 pm

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

      Reply
      • Amy says

        July 28, 2021 at 8:18 pm

        Hope you enjoy it! 🙂

        Reply
    12. Lisa says

      July 11, 2021 at 9:34 pm

      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.

      Reply
      • Amy says

        July 14, 2021 at 9:02 am

        Yay, so glad you enjoyed it! I agree, so much easier than having to dissolve gelatin! 🙂

        Reply
    13. Joan says

      July 10, 2021 at 6:17 pm

      5 stars
      I appreciate that you are sharing your secrets!

      Reply
      • Amy says

        July 10, 2021 at 7:54 pm

        Of course, it's been fun! 🙂

        Reply
    14. Jennifer Mango says

      July 09, 2021 at 9:41 pm

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

      Reply
      • Amy says

        July 10, 2021 at 7:59 pm

        Yay, I hope you enjoy it! 🙂

        Reply
    15. Melissa says

      June 30, 2021 at 1:06 pm

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

      Reply
      • Amy says

        July 01, 2021 at 7:20 pm

        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! 🙂

        Reply
    16. Samantha Hodges says

      June 29, 2021 at 6:08 pm

      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.

      Reply
      • Amy says

        June 29, 2021 at 8:40 pm

        I think you'll love it, Samantha! I use it in nearly all of my baking recipes. 🙂

        Reply

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