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 its shape for days.
This recipe is great to use for dessert toppings, frosting or pastry filling.
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 and its always a triumph.
That said, I thought it was time to give you some better step by step photos as well as a video showing it can be made using either a food processor or a mixer.
This recipe is close to my heart and I hope you enjoy it!
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 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 its easy to work with and holds its shape for days.
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 (If you can’t find 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 its 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.
Here’s how to make it:
Add the skimmed milk powder, vanilla, and powdered sugar to the whipping cream.
Whip until thick. In a food processor, you’ll start to see ripples as it thickens.
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 slightly it over the bowl with no whipped cream falling off the blade.
Pipe over the dessert of your choice.
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.
Food Processor VS Mixer
I’ve made this recipe using both a food processor and a mixer. I shot the photos using a food processor and the video at the top of this post uses a mixer to show that it works with either one.
Tips on making foolproof whipped cream:
Use chilled heavy cream (also known as double cream) or whipping cream. Cold cream whips up faster and lighter. If using a mixer, chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will also make things quicker.
If you’re worried about the powdered milk making the cream grainy, you can let the powder soak in the cream before adding the rest of the ingredients.
Avoid over whipping the cream. Cream beaten to stiff peaks can easily start getting a slightly grainy texture and can quickly separate into butter or buttermilk if over whipped.
Fixing over whipped cream: As the cream hasn’t whipped into butter, there’s an easy fix. Just whisk in a little more cream and everything will smooth back out.
For softer whipped cream: You can use this recipe to to make non stabilized whipped cream with soft peaks by just whipping slower until its your desired consistency.
FAQs
Can this whipped cream be made ahead of time? Yes, this whipped cream can be made and chilled up to 3 days before using.
Can this whipped cream be used as a frosting for cakes? Yes, this whipped cream makes a wonderful whipped cream frosting that I’ve used for many recipes on this site. If covering a whole layer cake, I recommend doubling the recipe.
Will this recipe hold up in hot weather? I’ve been asked this a lot so I ran a test. I piped some onto a plate and left it outside on a hot day. It held its shape, but after an hour, it got very soft. My advice is to leave it refrigerated until you need it and don’t expose it to warmer temperatures for longer than an hour.
Can whipped cream be frozen? Yes, you can freeze the leftover whipped cream by spooning it onto a wax paper-lined baking sheet, then once frozen, transfer the scoops to a freezer bag.
★ Did you make this recipe? Please give it a star rating below!
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.
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 Non fat Instant Dry Milk - on Amazon (see the link in the post above)
Instructions
- Add 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 it's shape without falling back into the gap, it's ready to use.
- This recipe makes about 2 cups of whipped cream.
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.
Bonnie says
Where do you buy skimmed milk powder?
Erren says
It’s in most grocery stores. Some call it powdered mild or Instant Dry Milk. Jut get fat free.
Erren says
They sell it in grocery stores. It’s also known as nonfat powered milk.
Pete says
At the super market where the canned milk is stocked.
Audrey B. says
You can buy just small amounts of anything like skim milk powder at The Bulk Barn. Very cheap. They also carry all types flour, rice , spices, just about everything for baking and cooking, sold by weight.
Very cheap for small amounts to try in a new recipe.
Your big chain grocery store might also carry it in its “bulk section”.
Faith says
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?
Erren says
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.
Carmen gonzalez says
Hello, how much in advance can this be made?
Erren says
Hi Carmen. What are you using it for? Are you making it and leaving it on it’s own in a container or in a dish?
Anne Cameron says
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?
Erren says
I’m sorry I can’t gaurentee it won’t get runny in the heat.
Vanessa leal says
How do you make it look like that? Do you have to buy an aerosol can ? Piping bags wouldn’t work?
Erren says
Hi Vanessa, I use a Wilton 2D Tip and piping bag. You can get it on Amazon 🙂
Joyce says
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. 😉
Jenni Field (@PastryChfOnline) says
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!
Erren says
You’re quite welcome Jenni 🙂 Yes it is dense, creamy and delicious! 🙂
Shahirah says
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.
Erren says
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.
Renee says
I used my mixer with whisk attachment. It sits pretty on top of my Oreo cupcakes!
Erren says
Great to hear! 😀
Ivy says
can you add color at all?
Erren says
Hi Ivy, I would use color paste and add it before whipping. Should be fine.
Amber Goldschmidt says
Where do I get colored paste? Is that the same as colored gels?
cwrm13@gmail.com says
do you dissolve the milk powder in the cream before whipping?
Erren says
You can just throw it in before whipping. It will mix in when you whip it.
Lesley says
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!
Erren says
You can certainly try. I hate cool whip too! Hope they like it!
Karen says
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?
Erren says
Yes, that’s right. Hope you like it!
clara says
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 🙂
Erren says
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.
Eloquin says
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!!
Erren says
Hi Clara, I don’t think it would work on buttercream as the butter would still get soft in warmer temperatures.
Pearl says
For a buttercream in a very humid climate(I live in Louisiana with very high humidity), add shortening to your butter when mixing. The shortening will help it hold its shape and not melt. If I remember the ratio correct it is 1 cup shortening to 1 pound softened butter.
Erren says
Great information, Pearl! Thanks so much!
aireen says
Would normal milk powder work as well?Can’t find skim milk powder.
Erren says
Hi Aireen, I would assume so (although I have never tried it).
asylum01 says
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.
Ros says
I was wondering about powdered coconut mik as well?
Erren says
Hi Ros, I’m sorry, but I have never worked with it so I couldn’t say.
Maitie Ramirez says
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
Erren says
What a lovely comment ☺thanks so much!
Rosann says
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.
Cherry Cordero says
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
Erren says
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.
Terri says
Thank you for sharing your recipe. It turned out beautifully!
Erren says
Wonderful! I am so glad to hear it!
Dana says
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!
Erren says
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.
Saher says
Hi I use dream whip so my whip cream is already sweet. Can I just add the milk powder?
Erren says
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.
Saher says
It is just a powdered mixture to make whipped cream using milk.
Erren says
You can try it, but I don’t know for sure as I’ve never used it. Please let me know if it works.
Miriam says
Using white sugar rather than powdered sugar will affect it as it will not get as stiff and it will take much longer to get it to the point to where it’s stabilized which is actually just a few seconds away from butter if you’re not careful and watching it. The powdered sugar dissolves faster in the cream and doesn’t mix with it like the white sugar would and make it runny. Powdered sugar actually works better.
Lana says
What is the best way to make larger batches. I am making cupcakes for my daughters wedding? Thanks
Erren says
Just double or triple etc the recipe. It might take longer to whip but it will work just the same. All the best.
natasha says
what attachment do you have in your food processor?
Erren says
I just use the regular blade attachment.
Irene Vidyanti says
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!
Erren says
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.
Brenda says
Can this recipe be used in trifles and with stand between layering?
Erren says
Thank you Brenda! They really are delicious!
Brenda says
Can this recipe be used in trifles withholding layering?
Erren says
Hi Brenda, yes definitely!
Amber says
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!
Erren says
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!
Casey says
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?
Erren says
It’s fine as long as it’s not sitting in a hot room. Hope it goes well!
Valeri says
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.
Erren says
That’s so great to hear!
Lynn says
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!
Erren says
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 ?
Lynn says
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! 🙂
Erren says
Just out of curiosity, such as powdered milk and sugar did you add to all that cream?
Lynn says
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.
Erren says
I can’t imagine what happened. Especially 3 separate times! Sorry it didn’t work ?
Lynn says
I’m sorry it didn’t work out either.
Rita says
the recipe did not work but i think the powderd milk I used was not totally fat free
Sarah says
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!
Erren says
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.
Liz says
This is now my go to whipped cream recipe! It never fails! Thanks so much!
Nora says
Hi Erren, I made this for a cake frosting nd it worked perfectly! Thank you so much!
Olga says
Nora,
You actually frosted an entire cake with frosting and not just as a topping for cupcakes? I was wondering how that would work out as a frosting.
Lorraine says
Worked great for me! Just perfect and so yummy!
Anum says
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
Erren says
Hi Anum, I live in the UK and just made it with double cream and it was amazing!
Aqsa says
Hi. Will whole milk powder work, instead of skimmed milk powder? Thankyou
Erren says
I’m sorry, but I’ve only used non fat so I can’t say for sure.
Aqsa says
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.
Erren says
You can try it. Worst case is it ends up being like non stabilized whipped cream. Please let me know how it works
Karen Taylor says
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
Karen Taylor says
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
Erren says
I add everything together then whip. Thank you for letting me know the directions need improvement.
Sharon says
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
Erren says
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!
Sharon says
Hi Erren,
Many thanks for your reply. I will certainly let you know how it turns out.
Sharon
Deborah says
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!
Brenda says
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 🍰😃
Erren says
Yay! I love comments like this! So happy to hear it! 😀
Sharon says
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.
Erren says
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!
Lizzy says
Thanks so much for including the step by step photos! It was really helpful and the recipe is so yummy! Worded wonderfully!
Erren says
Hi Lizzy, That is fantastic to hear! Thank you for the wonderful feedback!
Trina says
Hi Erren,
I made this for a layer cake and it was absolutely fantastic! It’s a life changer! 😀 Thank you so much!
Erren says
Hi Trina, Yay! I love to hear when it works out perfectly! 🙂 Thanks for the great feedback!
Ana says
How long does it last in the fridge?
Erren says
Hi Ana, three days
Debbie says
Thank you so much for this whipped cream frosting recipe! I made a Tres Leches layer cake for my brother’s wedding and it had to sit in the refrigerator overnight before being brought out for the reception lunch. The whipped cream held up beautifully, and it was also super easy to smooth over and make repairs after a little accident (the cake box flap hit the side of the cake while putting it out on the cake table)!
Erren says
Hi Debbie, comments like this make my day! I’m so glad I could help make your brother’s wedding a success! Thank you for sharing your experience!
Hilary says
Thank you for this recipe It worked perfectly!
If I reduced the powdered sugar would it still work as I found it too sweet.
Thank you
Erren says
Hi Hilary, as it’s added before whipping takes place, I’d assume it would work fine. To be sure I’d do an extra teaspoon of the powdered milk. Please let me know if you try it.
Sunita says
Hello Maam, I reside in Doha Qatar. Can you tell me which product is non dairy creamer.
Katie G says
Hey this recipe sounds great! I would like to try it but have a question that I can not seem to find the answer to within the comments. With this whipped cream how long will it last in a covered/not covered bowl in the refrigerator? I need to make it the night prior, do u think this is possible?
Erren says
Hi Katie, it will last 3 days covered in the refrigerator.
Misty says
I struggled so much with trying to figure a way. Couldn’t find it on the net either. Just wasn’t using the word “stabilize”. Thankyou so much. I made my Christmas mint pie and it is holding great. Just can’t thankyou enough..
Erren says
Hi Misty, I’m so glad I can help. I know all too well what a game changer this recipe is! Thanks for the great feedback!
shraddha says
nice recipe 😊
i have few questions,
1. which brands heavy whipping cream do you use, can u please share the photo
2. what if i use less sugar only 2 tablespoon, does it able to hold shape
Olivia says
Thanks for this simple and delicious recipe! It has become my go to recipe I made several times now! Thanks again!
Erren says
Hi Olivia, that’s so wonderful to hear! I’m so glad you’ve enjoyed the recipe!
Carol says
Hi Erren, Thank you, Thank you !! I really needed this recipe for my son in-laws favorite strawberry Pavlova cake ! It’s been so frustrating to go to all that work only
To have it turn into a creamy puddle because of the whipped cream falling !
Thank you so much !
Erren says
You are very welcome, Carol! I’m so glad to help! 😀
Maureen says
Hi, Erren. I want to make a raspberry cream filling for cream puffs. I wanted to use fresh squeezed juice but I think that would be too runny. What do you think? I may look for extract and add a touch of pink food paste coloring. I’d rather usethe fresh if it will work. Thank you, Maureen
Erren says
Hi Maureen, I’ll be honest, any time I add anything but a tiny bit of coloring paste, it goes runny. If you find a method that works, please let me know.
Bob Wilgus says
Hello, Erren, my wife buys whipped icing in large tubs from Sam’s Club. When decorating cakes or cupcakes, it seems the icing starts to melt, gets runny, and droops. Is there a way to keep this icing stiff?
ROBERT H WILGUS says
Hello. Erren, my wife buys whipped icing in large tubs from Sam’s Club. However, when icing her cakes or cupcakes it begins to get runny as though it was melting. I just doesn’t look professional. Is there a way to correct this? Please help.
Thanks!
Erren says
Hi Robert, Are you asking about my recipe or the stuff from Sam’s Club?
Marc Braund says
Hi Erren, can I make chocolate and peanut flavored whipped cream fo piping with this recipe?
Erren says
Hi Marc, do you mean by adding some sort of flavoring or actual chocolate and peanut butter? If it’s flavoring (like vanilla extract), sure it would work. If not, I really don’t know how you’d go about it.
Debbie says
I made a chocolate version by adding 2-3 Tablespoons of unsweetened cocoa powder along with the powdered sugar and nonfat milk powder (the exact amount of cocoa depends on how chocolate-ty you want it). It tastes especially good if the frosted cake has time to sit for a while so the cocoa flavor can develop.
I have seen powdered peanut butter, so maybe you could try adding that to make a chocolate peanut butter flavor.
Erren says
How funny Debbie, I just logged on to say he can use cocoa powder. 😊I think it was the peanut butter that totally threw me off!
Stephanie says
Hey there!
Am making a wedding cake and the bride has requested whipped icing…for outdoor wedding..in Texas..lol Would you reccommend this recipe for holding up shape and staying attached to a cake outside?
Erren says
Hi Stephanie, I haven’t tested it in that kind of heat and I’ll be honest, I don’t recommend it without testing it first. You’re not the first to ask and I live in the UK where it rarely gets hot) so please let me know if you do test it. Thanks.
EULA says
can this stabilized whipped cream be made with sugar free powdered sugar of some sort as I am diabetic and cannot have the sugar the recipe sounds great would love to make a coconut cream pie put it on top thank you
Jamie says
Eula, I often omit the powdered sugar in my whipped cream when putting it on pancakes, etc so I would try it!
Jamie says
Hello,
Thank you for posting your recipe. My frosting came out beautifully and delicious. Highly recommend! Of note,
I initially screwed up the first batch somehow. I just threw in all the ingredients at once and turned on the food processor and let it go. There is no warning time wise here so let me warn others that after maybe 45-60 seconds my first batch came out curdled. The second batch formed in about 15-20 seconds and I was scarred to push my luck. It wound up being slightly runny (but doable). The third batch was perfect. I ran my processor for about 25 seconds (give it take) and had beautiful, stable whipped cream. I frosted the outside of the cake and chilled it for about an hour before traveling 40 minutes to where I chilled it again and then dressed it up. It held wonderfully. I frosted the cake around 2pm and after being chilled it sat out for about 4/5 hours without any sign of drooping (although we were next to the ocean with zero humidity). What a wonderful recipe, thank you again!! -Jamie
Erren says
Hi Jamie, Thanks for all the great info! I’m so glad you got there in the end! 🙂
Karen Tate says
I am so glad I found this recipe. I am making 90 double mini Victoria sponge cakes with raspberry filling for an afternoon tea. When I made them last year, I used the canned whipped cream for convenience and put it on top with a raspberry. By the time we got them on the tables, they were a droopy mess with the raspberries sliding off! Thank you!
Erren says
So happy to help! 😊
Ashlee says
Thank you so much for this recipe. I used full cream milk powder as I have it on hand & used the thermomix on speed 3 for about 20 seconds total & the cream is delicious.