When I first started blogging, I made a ton of recipes using Cool Whip. It was such a fast and easy way to make desserts. Over time my cooking style has evolved into a more from scratch approach, and my audience has grown to include people overseas. It seemed like a great time to provide a Cool Whip alternative. This Stabilized Whipped cream is only three ingredients. It makes the exact same amount as an 8 ounce tub of Cool Whip. It will hold up to piping, keeping its shape for literally hours, and it is easy to double the recipe!
How to Stabilize Whipped Cream
Stabilized Whipped Cream Frosting
This whipped cream works great as a frosting. As mentioned above, it will stay pipped in a perfect swirl for hours on end. To test this, I pipped a bit onto a plate and let it sit at room temperature. It held it’s form perfectly for 24 hours when I decided to toss it. I have since changed the method. I suggest sifting the gelatin with the powdered sugar. This helps the gelatin distribute well in the final whipped cream. You will get the benefits of it stabilizing without any lumps or clumps. It will also make a great frosting just spread across a cake. Try it with our Caramel Apple Poke Cake or as a replacement to Cool Whip in our Mandarin Orange Cake.
Using in Pies
I have two great pie recipes that call for Cool Whip, and stabilized whipped cream with gelatin will work great as a replacement for it. I think it actually works better than Cool Whip in my Baileys Chocolate Pie. It is also perfect for my Shamrock Shake Pie.
Other Uses for Stabilized Whipped Cream
Besides the recipes we have mentioned above, there are some great uses for this recipe. Use it as a replacement for Cool Whip in the following recipes:
Strawberry Banana Fluff Salad Cookie Dough Cheesecake Pistachio Cheesecake Dip
If you make this stabilized whipped cream recipe or any of my other recipes, leave me a comment and let me know what you think.
