This simple Stabilized Whipped Cream recipe will hold its shape for days without using gelatin, meringue powder, or artificial ingredients.
Best Ever Whipped Cream Recipe
Have you ever tried to make a dessert using whipped cream that lost its shape in no time flat?
You are not alone, but I’m here to help you make the perfect whipped cream that will not only hold its shape but will stay looking beautiful for days.
The secret ingredient – skimmed milk powder (aka nonfat powdered milk or Nonfat Instant Dry Milk).
Why This Recipe Works
- The all-natural ingredients give a fresh, creamy taste that is simply delicious.
- The powdered milk and confectionery sugar help thicken the cream and stabilize it so it’s easy to work with and holds its shape for days.
What Is Whipped Cream Made Of?
It’s simply made of heavy whipping cream, but varies from recipe to recipe.
This recipe is made with powdered sugar, vanilla, and skimmed milk powder.
All Natural Stabilized Whipped Cream
I’ve seen a lot of whipped cream recipes that use gelatin, nondairy creamers, and commercial cream stabilizers. But I find the best way to make whipped cream that tastes natural and keeps its creamy texture without falling flat, is ordinary powdered skimmed milk.
It’s made from milk so it’s natural in flavor, but still stabilizes the cream to hold its shape for days (scroll down for the complete recipe).
Does Cream of Tartar Stabilize Whipped Cream?
One question I get a lot is if Cream of Tartar helps with stabilizing whipped cream. The answer is yes, it does help so if you the cream you are working with doesn’t thicken as you’ve hoped, try adding a 1/2 teaspoon of Cream of Tartar to the recipe.
Please Note: Cream of Tartar will add a slightly sour taste to the cream.
Equipment Needed
This recipe can be made using a food processor or a mixer (although a good old fashion whisk works just as well). To show you both ways, my step by step photos use a food processor, and the video shows a mixer.
How to Make Stabilized Whipped Cream
- Add the cream to a medium-sized mixing bowl or food processor then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
- Whip the cream until it thickens and it holds its shape without falling back into the gap, it’s ready to use.
Step By Step Instructions
This recipe can be made using a food processor or a mixer. To show you both ways, my step by step photos use a food processor, and the video shows a mixer.
To make the whipped cream, start with adding the skimmed milk powder, vanilla, and powdered sugar and whipping cream to the bowl.
Use cold cream as chilled cream works best and whips up quickly.
Whip until thick. In a food processor, you’ll start to see ripples as it thickens.
Be Careful Not To Over Whip – Whipped cream can easily go from cream to butter if over whipped.
You’ll know its ready when you are able to run a spoon through it with a well that holds its shape without any cream running into it.
When removing the blade, you should be able to tip it slightly over the bowl with no whipped cream falling off the blade.
What To Do If You’ve Over Whipped Your Cream
As soon as you realize you’ve over whipped, stop whipping – Try not to panic. All may not be lost. If it looks grainy, add a few tablespoons of fresh cream and mix it in by hand using a wire whisk. It should take just a few turns of the whisk.
Please note that this technique won’t work if your cream has started to separate into small lumps of butter. If that has happened, then you might as well continue to beat see how easy it is to make butter!
Erren’s Top Tips
- Don’t leave in a hot environment for too long. The cream will soften too much or melt.
- To color your whipped cream, use gel or paste food coloring and add it before you start whipping. Adding it later may cause it to lose its structure.
- Stored in an airtight container, this whipped cream stores well in the refrigerator for 3 or 4 days, but be sure to check the date on your cream before starting.
- Make Chocolate Whipped Cream by adding 2-3 Tablespoons of unsweetened cocoa powder along with the powdered sugar and nonfat milk powder.
On Powdered Milk
Powdered skimmed milk can be found in most supermarkets, but you can also buy it here on Amazon (As an Amazon Associate, a small commission is made from qualifying purchases).
Using Full Fat Powdered Milk – I recommend using nonfat powdered milk. I haven’t used full fat myself, but I’ve been given mixed reviews on using it.
FAQs
Powdered or confectioners sugar dissolves faster in the cream. Using white sugar rather than powdered sugar will cause the whipped cream to not thicken as easily (if at all). It can take much longer to get it to the point where it’s stabilized which could be very close to forming butter if you’re not careful.
I don’t recommend leaving the whipped cream in a hot environment for too long. In higher temperatures, the cream will soften too much and could melt. If you need to serve it in hot weather, have it well chilled before serving. Only have it in the elements for 30 minutes to an hour.
When stored properly, whipped cream will last in the fridge for 3 or 4 days but be sure to check the date on your cream before starting.
Essentially, yes. To whip cream, it must contain at least 36% or more milk fat so whether the label says whipping cream or heavy cream, they’ll both work.
Whipping Cream Around The World
- In the US: I recommend using heavy whipping cream for this recipe, but whipping cream works as well
- In the UK: Both Whipping cream and double cream whip up really well.
- In France: See this article for some great information.
- In Australia: I recommend using double cream for this recipe.
Using ultra-pasteurized heavy cream – Ultra-pasteurized heavy cream is harder to whip, but it can be achieved. Be sure it is really cold and try using chilled bowls and tools. It should whip fine, but it may take a few more minutes than regular pasteurized cream.
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Let’s Make How To Make Stabilized Whipped Cream
Ingredients
- 1¼ cup heavy cream also known as double cream chilled
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder (aka nonfat powdered milk or Nonfat Instant Dry Milk – on Amazon)see the link in the post above
Instructions
- Add the cream to a medium-sized mixing bowl or food processor then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
- Using a food processor or mixer, 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 its shape without falling back into the gap, it’s ready to use.
- This recipe yeilds about 2 cups.
Tips + Notes
- Use Cold Cream. Chilled cream whips up the quickest.
- Be careful not to over whip – the mixture can easily go from cream to butter if over whipped. See the photos in the post and video for examples of what it looks like when it’s whipped enough.
- Powdered skimmed milk Can be found in most supermarkets, but you can buy also buy it here on Amazon (As an Amazon Associate, a small commission is made from qualifying purchases)
- To add color, use gel or paste food coloring and add it before you start whipping. Adding it later may cause it to lose its structure.
- Don’t leave in a hot environment for too long. The cream will soften too much or melt.
- Stored in an airtight container, this recipe stores well in the refrigerator for 3 or 4 days, but be sure to check the date on your cream before starting.
Nutrition Information:
Just a Few Ways I’ve Used This Recipe
This is one of my most popular recipes here on Erren’s Kitchen. To date, it’s been shared over 200k times. I have used it for dessert fillings and toppings as well as frosting for countless recipes.
Update Notes: This post was originally published on Oct 12, 2015, but was republished with new photos, step by step instructions, tips, FAQs and a video in July of 2018.
Naomi de vos says
I love this thank you
Erren's Kitchen says
I’m so glad you liked it Naomi 🙂
J Cannon says
Hi Kate,
I’m excited to try this tomorrow, I used to use a cornstarch/water method and it always came out gross. However, the only dry milk I have is full fat. What problems might I have using the full fat rather than non-fat? Maybe I should use less? Don’t want to totally mess this up, it’s for an office party.
Erren Hart says
Hi, I had a pastry chef teach me this method. They used non fat milk powder so that’s that I have always done. I know it’s the cornstarch in the powdered milk that helps to stabilize it which is in all powdered milk, but I’m not sure what impact the fat will have on it so can’t say for certain. Please let me know if you try it!