Best Whipped Cream Recipe

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If you’re looking for a whipped cream recipe that does not go flat on you for two days, then this is the one!  This is stable enough to pipe on top of cupcakes and pies, and it holds its shape like gold.  After doing research, I learned there are three secret ingredients that will stabilize your whipped cream without it going flat: Knox Gelatine, Corn Starch, and Whip It.  My preferred method is to use Knox Gelatin.  This is my go-to whipped cream recipe for life!  There is no looking back now.

I have made whipped cream using my stand mixer, a handheld mixer, and a Kitchen Aid 5 Speed Hand Blender.  Though all three methods work in similar ways, I favor the results with the Kitchen Aid 5 Speed Hand Blender.  I was able to measure directly in the cup it comes in, as it has measurements printed on the side.  I also love that I feel like I have more control over mixing the ingredients.  A cool fact about the hand blender is that you can use it to puree soup as well.  That’s just one of the many cool features it offers.

Ready to make it?  Let’s do this!

The Best Whipped Cream Recipe

You’ll Need:

  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cold water
  • 1 cup cold heavy whipping cream
  • 5 Tablespoons granulated sugar
  • 1 teaspoon vanilla bean paste


Add unflavored gelatin to a small bowl of cold water.  Allow at least 1 minute to bloom (meaning the water has absorbed with the gelatin).  Microwave gelatin mixture for 30 seconds until it is a water-like consistency.  Set aside for 2 minutes while you prepare your whipped cream.


Add heavy whipping cream into your mixing bowl on medium speed and beat your cream until peaks form.  Add your granulated sugar and continue mixing.  Add your gelatin mixture and vanilla bean extract until incorporated.  Now get ready to impress your friends with whipped cream that will not go flat on you!


Disclosure:  All opinions expressed are my own.  KitchenAid provided the Food Processor free of charge.

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    1. wendyb964

      Wow, love that hand blender. I’m still using the Braun one from over 20 years ago. If and when it gives out, this is the one I’m purchasing. Have you tried using Instant ClearJel to stabilize whipped cream? I’ve heard that’s possible, too, but have only used WhipIt in the past. Almost everyone seems to prefer a whipped cream topping, and I refuse to use the frozen non-dairy stuff (heck, it never gets cold.) Thanks

    2. Kris Chinalski

      I use this technique for mousses too, but just wanted to mention that you need to tell people that are eating this whipped cream that you are using gelatin. Some people do not eat gelatin for a variety of reasons (vegetarians) and they would have no way of knowing you had added it.

    3. Jennifer Penar

      If I were to substitute vanilla extract for vanilla bean paste, how much would you recommend? I can’t wait to try this recipe in a few days for my son’s birthday cake!


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