Dairy desserts are very actual for production. They are distinguished by their taste qualities, as well as their structure and consistency. They can be produced both with the participation of mechanical processing (whipped desserts), and without it (desserts with a homogeneous structure). Frothers, stabilizers and emulsifiers provide stability of struc-ture and whipping of dairy desserts during storage. The food stabilizer gelatin is a reversibly coagulating colloid, which is obtained from the collagen fibrillar protein by boiling animal products in water. Stabilizing agents are added in the industrial production of dairy desserts to improve consistency. The purpose of the research was to study the effect of a stabilizer, such as gelatin, on the structure and storage capacity of cream dessert, as well as the effect of the whipping process on the quality of the product. Determination of the most optimized composition of the creamy base was carried out with the help of such methods as organoleptic, physicochemical and rheological. The analysis of the organoleptic characteristics of the prototypes showed the follow-ing results: the use of a technological operation for whipping cream desserts using a gelatin stabilizer worsens consumer indices, whereas significant differences in physicochemical parameters between samples with the same mass fraction of fat are not observed. The change in the viscosity of cream desserts directly depends on the mass fraction of fat and the whipping operation. In the course of the study, it was found that desserts without mechanical treatment are the most acceptable for production, since they possess better organoleptic, physico-chemical and rheological indicators.