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Sweet (Stabilized) Stiff Whipped Cream: the perfect topping for cakes, pies, parfaits and summer desserts! It is delicious and holds its shape, even in the heat.

I’ve been asked more than a few times how my whipped cream stays so pretty and holds its’ shape. Even in the heat.

Like on this Blueberry Pound Cake. So I thought now might be a good time with summer coming to share my secret. Here’s the secret: beat unflavored gelatin, dissolved in water into the whipped cream during the last stages of beating.

While I often make regular homemade whipped cream, it doesn’t hold up well in a desserts like a parfait or even between cake layers. It can get watery and lose its pretty shape quickly, especially in the heat.

Last month one of my kids requested a brownie parfait instead of a traditional birthday cake. I made the parfait early in the day with homemade brownies, whipped cream, pudding and toffee bits.

But when I went to get the parfait out of the refrigerator, the whole dessert had sunk a few inches. I’d forgotten to stabilize the whipped cream. It slid down the sides of the trifle bowl and wasn’t nearly as pretty as when I’d made it that morning.



  • 1 1/2 teaspoons unflavored gelatin (I used Knox Gelatin)
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/8 cup confectioner’s sugar
  • 1 teaspoon vanilla extract


  1. Chill a metal mixing bowl and the beaters to your mixer.
  2. Meanwhile, add water to a small microwave safe bowl and sprinkle gelatin on top.
  3. Allow gelatin to soften for a minute. (This is called “blooming”.)
  4. Whisk water and gelatin together, then microwave for one minute.
  5. Stir until gelatin is completely dissolved.
  6. Allow mixture to come to room temperature.

You can find complete recipes of this SWEET (STABILIZED) STIFF WHIPPED CREAM in throughherlookingglass.com

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