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.
This recipe is great to use for dessert toppings, frosting or pastry filling.
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). This Stabilized Whipped Cream Recipe can be used for Whipped cream frosting, pastry fillings, and much more.
To make it, I add the skimmed milk powder, vanilla, and powdered sugar to the whipping cream and whip until thick.
You should be able to run a butter knife through it with a well that holds it’s shape without any cream running into it.
When removing the blade, you should be able to tip slightly it over the bowl with no whipped cream falling off the blade..
Below are a few of my recipes that have been tried and tested using this recipe. Hover over the image to see how long it lasted still looking good chilled in the fridge. You can also click on the images to go to the recipe.
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
How To Make Stabilized Whipped Cream
This Easy Stabilized Whipped Cream recipe will hold up for days! It makes a great frosting or delightful whipped topping that’s perfect for desserts, cupcakes or pastry.
- 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.