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Main Section » Kitchen Tips » Homemade Whipped Cream

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Homemade Whipped Cream

Aug 17, 2010

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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.

« Key Lime Pie
Frozen Chocolate Mousse »

Filed Under: Kitchen Tips

Reader Interactions

Comments

  1. leigh

    August 17, 2010 at 1:27 pm

    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.

    Reply
  2. AllieZirkle

    August 17, 2010 at 1:47 pm

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

    Reply
  3. Pam

    August 17, 2010 at 2:57 pm

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

    Reply
  4. Rachel

    August 17, 2010 at 5:19 pm

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

    Reply
  5. Kristen

    August 17, 2010 at 11:06 pm

    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.

    Reply
  6. Sherry

    August 18, 2010 at 8:06 am

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

    Reply
  7. Mandy

    August 20, 2010 at 12:08 pm

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

    Reply
  8. Carol E.

    August 22, 2010 at 8:15 am

    Could you store what is left in the freezer?

    Reply
    • Lynn

      August 22, 2010 at 7:30 pm

      @Carol E., I have never tried to freeze whipping cream but I have heard that it works well. I need to try it and post how it works.

      Reply
  9. Melinda

    August 25, 2010 at 7:17 pm

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

    Reply
  10. ran

    October 13, 2010 at 10:12 am

    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.

    Reply
    • Lynn

      October 13, 2010 at 10:16 am

      @ran, I am so glad that you found my site. Since I posted this I have heard several others say they use the pudding trick. I am going to have to try it.

      Reply
  11. sues2u2

    September 6, 2012 at 10:23 am

    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!

    Reply
    • Lynn

      September 6, 2012 at 12:01 pm

      Meringue powder is a good idea too. I will have to try that one.

      Reply

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Lynn's Kitchen AdventuresI love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [Read More]

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