Learn How To Make Stabilized Whipped Cream with this recipe for sweetened, stabilized whipped cream that will solve all your problems on how to get whipped cream to hold it’s shape for days.
Have you ever tried to make a dessert using whipped cream that lost it’s shape in no time flat?
You are not alone, but I’m here to help you make perfect whipped cream that will not only hold it’s shape, but will stay looking beautiful for days.
The secret ingredient – skimmed milk powder (aka nonfat powdered milk or Non fat Instant Dry Milk).
I’ve seen a lot of whipped cream recipes that use gelatin, non dairy creamers and commercial cream stabilizers, but I find the best way to make whipped cream that tastes natural and keeps it’s creamy texture without falling flat is ordinary skimmed milk powder (If you can’t fine it in your supermarket, you can buy it here on Amazon).
It’s made from milk so it’s natural in flavor, but still stabilizes the cream to hold it’s shape for days (scroll down for the complete recipe).
Below are a few of my recipes that have been tried and tested using this recipe. I’ve given the amount of time it was stored in the fridge and the effects on the dish after storing.
Dark Chocolate Cream Horns
My Dark Chocolate Cream Horns lasted for three days without losing it’s shape or effecting the pastry in any way.
Peaches and Cream Cupcakes
My Peaches & Cream Cupcakes recipe also lasted for three days, but I have to say the cake was better on day two than three. That said, it still tasted good on day three.
Pavlova
My Pavlova recipe was good for two days before the meringue started getting soggy.
Patriotic Vanilla Cream Sponge Cake
My Vanilla Cream Sponge Cake lasted three days with no effect on the cake or the cream.
Classic Victoria Sponge Cake
My Classic Victoria Sponge Cake – This photo shoot for this post was done on two separate days and the whipped cream had no change what so ever (and that’s with forgetting to put the cake in the fridge over night)!
I use a food processor to make my whipped cream, but I’m sure a stand mixer or hand mixer would work just as well. My recipe makes about 2 cups of whipped cream
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With this recipe you can make whipped cream that will hold it's shape for days!
- 1¼ cup Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder aka nonfat powdered milk or Non fat Instant Dry Milk - on Amazon (see the link in the post above)
- Add powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
- Using a food processor, whip the cream until it thickens (this doesn't take long at all so check often). When you run a spoon through it, and it holds it's shape without falling back into the gap, it's ready to use.
- This recipe makes about 2 cups of whipped cream.
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Where do you buy skimmed milk powder?
It’s in most grocery stores. Some call it powdered mild or Instant Dry Milk. Jut get fat free.
They sell it in grocery stores. It’s also known as nonfat powered milk.
How well does it hold up when sitting out? I would like to make some for cupcakes to take to a Halloween party, but it an hour drive. Will it hold up or will it melt?
Hi Faith, When I make cupcakes with it I take them out about 30 minutes before serving and have never had them melt on me. This time of year the car shouldn’t be too warm (unless you live in a hot climate). As long as they are chilled when you leave, I don’t think it will be a problem.
I live I Florida and having a birthday outside. Could I make this whip cream and put it on top of fruit? Will it melt or get runny?
I’m sorry I can’t gaurentee it won’t get runny in the heat.
How do you make it look like that? Do you have to buy an aerosol can ? Piping bags wouldn’t work?
Hi Vanessa, I use a Wilton 2D Tip and piping bag. You can get it on Amazon 🙂
Wal Mart sometimes has a few decorating tips, and sometimes has the piping bags. But the best place to find them if you don’t want to shop online is at an arts and crafts store, such as Michael’s or Hobby Lobby. But I have to confess, I much prefer online shopping, such as Amazon. 😉
Great tip! I also think that using a food processor yields a denser cream as less air is whipped in than using a whisk or a mixer with a whip attachment. I bet between the milk powder and the food processor that this cream is dense and lovely. I will give this a try next time I whip some cream, and I’ll even try it by hand too to see if it adds to the “shelf life.” Thanks!
You’re quite welcome Jenni 🙂 Yes it is dense, creamy and delicious! 🙂
Hi! Just wanted to clarify that we use a food processor for this recipe and not in a cold mixer with cold whisk? I don’t own a food processor, so can I use my blender? Thanks.
You can use your cold mixer and whisk, but I haven’t tested it, so please let me know how it goes and if it lasts as long.
I used my mixer with whisk attachment. It sits pretty on top of my Oreo cupcakes!
Great to hear! 😀
can you add color at all?
Hi Ivy, I would use color paste and add it before whipping. Should be fine.
do you dissolve the milk powder in the cream before whipping?
You can just throw it in before whipping. It will mix in when you whip it.
Do you think this would be a good substitute for Cool Whip? I hate using that stuff, but my family loves the eclair cake with Cool Whip and vanilla pudding. Thanks!
You can certainly try. I hate cool whip too! Hope they like it!
Do you whip the cream first and then add the sugar, vanilla, and powdered milk and then whip some more? I will be using my kitchen aid mixer. Would the wire wisk attachment or paddle be best for this recipe?
Yes, that’s right. Hope you like it!
Hello there, thanks for the great tip! May I ask if this trick works on buttercream frosting or other types of frosting? I love in a hot tropical country so I am trying to find ways to make my frosting last at to room temperature 🙂
Hi Clara, I’m sorry, but I don’t think it would work as it’s base is butter and butter melts in warm temperatures.
Hi Clara, to help buttercreme hold it’s shape you can add meringue powder and a bit of clear knox gelatin. You will have to experiment with the amounts to see how much it takes to hold that shape up nicely in your area’s heat and humidity. More meringue than gelatin as a rule. whip the buttercreme up first and then beat in the small amount of gelatin powder and lastly the meringue powder. do NOT chill the frosting first in the fridge before piping it on or it will turn solid on you and you won’t be able to pipe it at all!!! :p Also be ready to warn guests that there is egg in the frosting if they have egg allergies!!
Hi Clara, I don’t think it would work on buttercream as the butter would still get soft in warmer temperatures.
Would normal milk powder work as well?Can’t find skim milk powder.
Hi Aireen, I would assume so (although I have never tried it).
I realise this is an old question, but this answer might helpful to others. Skim milk powder is called for because it dissolves easily. Regular, whole, full-fat, non-skim milk powder generally needs to be dissolved in hot water, then chilled for best results, so it could possibly make your whipped cream grainy. That said, using regular milk powder seemed to work fine for me. I used 35% cream, regular milk powder (1 tablespoon/cup), flavoured/coloured with fruit puree, no sugar, no cornstarch.
Please note that I used a good amount of puree so that might have covered any graininess from the milk powder. If you’re worried about it, I suggest stirring the powder into the cream (don’t whip it yet) and let it sit in the fridge for a while (maybe an hour?) to help it incorporate. I haven’t tried this method so I don’t know if it will make a difference.
I was wondering about powdered coconut mik as well?
Hi Ros, I’m sorry, but I have never worked with it so I couldn’t say.
Erren,Thank you for this. Very helpful. And seems like you’re a wonderful person taking your time and sharing your knowledge. God bless you!si
What a lovely comment ☺thanks so much!
This turned out awesome! and I give it a thumbs up. I made a small sample to fill my tart size filo bowls topped with choc. chips. for my St Paddy’s day b-day party. Thanks for the great tip/recipe.
hi Erren, would love to try this as i have no success with the gelatine.. that always leave me with butter and buttermilk.. i have two questions for you.. first, does it have to be non-fat powdered milk or can i substitute it with regular whole powdered milk?? second, can it stand in 39 degrees celsius?? the weather here in the Philippines is so hot like we’re having a fever everyday.. hoping for your immediate response.. thank you in advance.. snd have a nice day ahead of you
Hi Cherry, I’ve never done full fat powdered milk so don’t know for sure, but it may work just as well. As far as the heat, I’d refrigerate until about 20 minutes before serving. I wouldn’t risk leaving it out for any extended amount of time. Hope this helps.
Thank you for sharing your recipe. It turned out beautifully!
Wonderful! I am so glad to hear it!
Hi Erren, I’ve never heard of this method before and I’m very intrigued! However, I use regular white sugar (not powdered sugar) for my whipped cream… would this affect it in any way? Thanks for sharing!
Hi Dana, I can’t say for sure if using powdered sugar adds to the stability or not. You can do a test run with a small amount and try it or maybe add some extra milk powder. Let me know how it goes.
Hi I use dream whip so my whip cream is already sweet. Can I just add the milk powder?
Sorry Saher, I don’t know what that is but if it’s a pre-whipped topping of some sort, I don’t think it would work.
It is just a powdered mixture to make whipped cream using milk.
You can try it, but I don’t know for sure as I’ve never used it. Please let me know if it works.
What is the best way to make larger batches. I am making cupcakes for my daughters wedding? Thanks
Just double or triple etc the recipe. It might take longer to whip but it will work just the same. All the best.
what attachment do you have in your food processor?
I just use the regular blade attachment.
Thanks Erren! I normally use instant pudding to stabilize my whipped cream, but I’m going to try this. Also, I have a problem of my whipped cream drying out and cracking after being in the fridge for a day. Do you have any suggestions what to do to prevent the cracking? Thanks!
Hi Irene, I have an app on my phone that I use to respond immediately to comments. I thought I’m sure I responded to this when you put it up, so I guess it doesn’t always work. 🙁 Sorry about that. I have never had a problem with whipped cream cracking so maybe the pudding mix dries it out over time. Let me know if you try my recipe and if it resolves your issue.
Can this recipe be used in trifles and with stand between layering?
Thank you Brenda! They really are delicious!
Can this recipe be used in trifles withholding layering?
Hi Brenda, yes definitely!
Is this similar to the cream filling in donuts? Not like eclair filling, where its more of a pudding….also, have you tried flavoring this? Would extracts mess up the consistency?…sorry…I’ve never worked with whipped cream besides store bought..looking to find the perfect cream to fill donuts! Thanks for your help!
I’m not sure what kind of cream donuts you’re talking about. It’s not like a Boston Cream custard or pudding. It’s a like a thicker, creamier (and so much better) version of the stuff you squirt from a can. It would make a great filling for a donut!
Hi Erren; I am making the canolli cheesecake for a luncheon. I want to make this whipped cream for the top, but it will be sitting out for two hours. Would this work?
It’s fine as long as it’s not sitting in a hot room. Hope it goes well!
WOW — I put all the ingredients together in my Kitchen Aid, turned on high for about 3 minutes and boom – perfect, beautiful light frosting for my eggnog poke cake. The office will flip over this tomorrow. Thank you so much, I really hate store-bought frosting and this turned out so well.
That’s so great to hear!
I was so excited to find your recipe for whipped cream frosting that can hold up and pipe nicely. Although I consider myself an experienced baker, this recipe was an epic fail for me! I carefully measured my ingredients, also made sure I used non-fat dry milk powder… the results were good last night, I had a channel in the cream that did not fall back on itself although it didn’t look like I expected. I figured that was due to using a food processor over a stand mixer. Also each batch (I made 3) did not yield 2 cups each but didn’t want to over mix it. Anyway this morning when I went to use it, I have whipped cream soup. I even tried to re-whip it with zero luck. Back to the store for me… 🙁 It does taste delicious!
Wow, I’m so sorry. I have to say I make this all the time & it’s my most popular post. I have never had anyone report a problem with it. I’m really sorry it didn’t work for you ?
No worries… thankfully a quart of whipping cream isn’t too expensive. I was just so intrigued with the “holds it shape for days” mention in the recipe. I can get basic whipped cream to hold pretty good so I guess I’ll just stick with what I know. Thanks for your response… happy baking! 🙂
Just out of curiosity, such as powdered milk and sugar did you add to all that cream?
No, but I did need a lot of whipped cream as I was making a six layer cake. I figured it was best to make the recipe as written rather than triple up. I did the following recipe 3 separate times. 6T of powdered sugar, 1T non-fat milk powder, and 1t vanilla extract to 10 ounces of whipping cream all together in a food processor.
I can’t imagine what happened. Especially 3 separate times! Sorry it didn’t work ?
I’m sorry it didn’t work out either.
the recipe did not work but i think the powderd milk I used was not totally fat free
Hi, I was wondering if this will hold up in a layered wedding cake that needs to sit out for a few hours before serving. More specifically, if it has enough structure to withstand the weight of multiple layers of cake? One more question, do you think it would affect the recipe if I mixed crushed cookies at the end? Thanks!
It’s hard to say as I never had to use it in those ways. My suggestion is to do a test run with a smaller cake.
This is now my go to whipped cream recipe! It never fails! Thanks so much!
Hi Erren, I made this for a cake frosting nd it worked perfectly! Thank you so much!
Worked great for me! Just perfect and so yummy!
Hi Errin,
I’m in the uk.. so I want to make sure we can only use WHIPPING CREAM, or can we use DOUBLE CREAM as well.
Double cream: 36g fat /100ml
Whipping cream:38.9fat/100ml
Hi Anum, I live in the UK and just made it with double cream and it was amazing!
Hi. Will whole milk powder work, instead of skimmed milk powder? Thankyou
I’m sorry, but I’ve only used non fat so I can’t say for sure.
Thankyou for your reply! Do you think it’s worth giving it a shot, I have to make this whipped topping in a couple of hours.
You can try it. Worst case is it ends up being like non stabilized whipped cream. Please let me know how it works
Your recipe directions says to add powdered sugar, milk powder, and vanilla to the cream then step 2 says using processor whip till it thickens……then down in the question section someone asked do you beat the whipped cream first then add all the other ingredients then mix it again and you replied Yes that is correct. So now I am wondering which way is the correct way? Thanks
In your recipe the directions says to add powdered sugar, milk powder, and vanilla to cream then step 2 says whip till it thickens….down in the question section someone asks do I beat the cream first then add the rest of ingredients then beat again and you replied that is correct…so now I am confused do you put it all in the processor at once or do you beat the cream then add the other ingredients and beat again? Thanks
I add everything together then whip. Thank you for letting me know the directions need improvement.
Hi Erren,
I bought an home ice cream maker which requires raw egg yolks but have to say don’t really fancy this. The recipe suggests a whipped cream stabiliser instead of using egg yolks if preferred. Do you think your whipped cream stabiliser would work for ice cream?
Thanks
I make no churn ice cream without eggs using condensed milk and my stabilized Whipped cream and it works. I’ve never tried it with an ice cream maker though so if you try it please let me know!
Hi Erren,
Many thanks for your reply. I will certainly let you know how it turns out.
Sharon
Have you ever tried using this to decorate a cake and then freezing it? I have been asked to make a cake for a friend, but I will be out of town for the date of her party, so I am trying to figure out if this frosting will work if I freeze it and get it to her ahead of time. I have researched freezing decorated cakes, and theoretically it will work, but just wondered if you have any experience. Thanks, it looks great!
O.M.G. Erren I need to hurry up & bake something before I eat all of this frosting by itself! It is delicious. I get to make wedding cupcakes in Oct. I will definitely be using this on some of them. Thank you very much. Have a great day 🍰😃
Yay! I love comments like this! So happy to hear it! 😀
Hi Erren,
Your whipped cream stabiliser is absolutely delicious. I did try it out making chocolate ice cream according to my ice cream maker recipe book but found it went quite hard in the freezer. I did try and leave out the powdered sugar though – is this a necessity to keep it soft or just for a sweeter taste? I also found with an ice cream maker a lot of the mixture freezes solid to the inside of the mixing bowl and and when it is melted you get a cup full of melted mixture which is a waste. When you mention powdered sugar do you mean icing sugar? I cant find any other powdered sugar other than sweetener powder form for people on diets.
Hi Sharon, yes, it’s icing sugar. I’m sorry it didn’t work
It’s good to know the recipe is truly a no churn recipe. Thanks for the feedback!