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Homemade Whipped Cream

Have you ever made homemade whipped cream only to have it not hold up until you needed it?

For years the only real solution I found was to make it right before I needed to serve it. However, it is not always convenient to whip the cream right before I need it.

Recently though I read a tip for making homemade whipped cream that I am loving. It is so simple, yet works so well.

When whipping cream I now put a little gelatin in with the cream before I beat it. Then I beat/whip as normal. For every cup of cream that I use I add 1/2 teaspoon of unflavored powdered gelatin. (Now I am not talking Jello here, I mean the plain Knox type gelatin.)

I did this recently and only ended up using part of the whipped cream and two days later the cream was fine and holding up perfectly. Now, you might not want to let it keep that long, but this really does work.

Have any of you ever heard of or used this tip?

This would work perfectly for my chocolate whipped cream.

This post linked to WFMW.

Lynn's Kitchen Adventures


  1. As a vegetarian I use about a tablespoon of honey for every 2 cups of cream. I’m not sure it would hold up for several days, but I know it lasts overnight.

  2. AllieZirkle says:

    Oh I love this tip! I have a ton of Knox too from a recent coupon deal lol

  3. Thank you so much for sharing this!!! I can’t wait to make it.

  4. In Tasmania we can buy whipping cream with gelatine already in it.

  5. Yes! My grandma has always done this and she taught me how to do it too. We usually dissolve the gelatin in warm water before adding it to the cream and whipping it.

  6. I love making homemade whipped cream. Didn’t know about the gelatin part though. Great tip! 😀

  7. I’ll have to try this. I have a friend who recommends using vanilla pudding …

  8. Could you store what is left in the freezer?

  9. What a great idea! Wonder what it would taste like to use the fruit flavored jello? What would strawberry whipped cream taste like?

  10. Just found your blog. What great recipes I have found. Can’t wait to make the Coconut Tres Leches Hot Chocolate! My family will love that.

    I have heard of using gelatin in whipped cream, but I have always used instant vanilla pudding. It makes the cream very stable. It only takes a teaspoon or so per pint of cream. It doesn’t affect the taste, but makes the cream last, at least overnite. It doesn’t usually last much past that, at my house.

  11. I’ve always used some meringue powder. Not certain how much because I just sorta wing it but my whipped cream always holds up beautifully. I’ll have to try the gelatin tip though. Sounds like a winner!

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