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Home / Cooking & Baking Tips

Stabilized Whipped Cream

This stabilized whipped cream recipe is perfect for frosting or a whipped topping for your favorite desserts

Erren Hart

|

last Updated:

03/25/2025
4.89 from 199 votes
Jump to Recipe Video
Serves: 8 servings
Prep: 5 minutes mins
Whipped Cream Frosting whipped in the bowl
A close up of a swirl of whipped cream with a black background

A close up of whipped cream swirled onto a surface with a white background

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This simple Stabilized Whipped Cream recipe will hold its shape for days without using gelatin, meringue powder, or artificial ingredients.

A close up of a swirl of whipped cream with a black background
Pin This Recipe For Later!

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 perfect whipped cream that will hold its shape and stay looking beautiful for days. The secret ingredient is skimmed milk powder (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?

A close up of whipped cream swirled onto a surface with a white background

It’s simply made of heavy whipping cream but varies from recipe to recipe. This recipe is 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 stabilizes the cream to hold its shape for days (scroll down for the complete recipe).

Does Cream of Tartar Stabilize Whipped Cream?

a spoon scooping cream of tarter from a bowl

I get a lot of questions asking if Cream of Tartar helps with stabilizing whipped cream.  The answer is yes; it does help, so if 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

Whipped Cream Frosting whipped in the bowl

This recipe can be made using a food processor or a mixer (although an excellent old-fashioned whisk works just as well). My step-by-step photos use a food processor, but the video shows a mixer to show you both ways it can be done.

How to Make Stabilized Whipped Cream

  1. 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.
  2. Whip the cream until it thickens and holds its shape without falling back into the gap.

Step By Step Instructions

To make the whipped cream, start by adding the skimmed milk powder, vanilla, powdered sugar, and whipping cream to the bowl.

Use cold cream as chilled cream works best and whips up quickly.

The whipped cream ingredients in a food processor ready to mix

Whip until thick. You’ll start to see ripples as it thickens in both a food processor and a mixer.

The whipped cream mixed in a bowl

Be Careful Not To Over Whip – Whipped cream can quickly go from cream to butter if over whipped. 

You’ll know it’s ready when you run a spoon through it, and the cream holds its shape without any cream falling into the gap.

a spoon running through the thick whipped cream

When removing the blade, you should be able to tip it slightly over the bowl with no whipped cream falling off the edge.

The thick whipped cream on the food processor blade.

What To Do If You’ve Over-whipped Your Cream

As soon as you realize you’ve overwhipped, stop whipping. Try not to panic – All may not be lost. Add a few tablespoons of fresh cream and mix it in using a wire whisk. It should take just a few turns of the whisk. If it looks grainy or resembles more butter than cream, you may have to start again.

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 and see how easy it is to make butter!

A close up of a swirl of whipped cream with a black background

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, 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 (#paidlink).

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

Can you use granulated sugar instead of confectioner’s sugar? I don’t recommend it.

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.

Is whipping cream the same as heavy cream?

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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A close up of whipped cream swirled onto a surface with a white background

Recipe

How To Make Stabilized Whipped Cream

This stabilized whipped cream recipe is perfect for frosting or a whipped topping for your favorite desserts
4.89 from 199 votes
Print
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Serves 8 servings

Ingredients

  • 2 cups heavy cream (also known as double cream chilled)
  • 6 to 8 tablespoons powdered sugar
  • 1 teaspoons vanilla extract
  • 2 tablespoons skimmed milk powder (AKA Non-Fat Milk Powder, nonfat powdered milk, or Nonfat Instant Dry Milk – on Amazon) See the link in the notes below)

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

  • Use Cold Cream. Chilled cream whips up the quickest.
  • Be careful not to overwhip – the mixture can quickly go from cream to butter if over whipped. See 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 (#paidlink)
  • To add color, use gel or paste food coloring and add it before you start whipping, and 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 keeps well in the refrigerator for 3 or 4 days, but be sure to check the date on your cream before starting.
Show Nutrition Hide Nutrition

Nutrition

Calories: 156 | Carbohydrates: 7g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 19mg | Potassium: 44mg | Sugar: 6g | Vitamin A: 565IU | Vitamin C: 0.2mg | Calcium: 36mg
Created by Erren Hart
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.

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. 

  • Banana Caramel Cake
  • Strawberry Cupcakes
  • Victoria Sponge Cake
  • Cream Horns
  • Pavlova

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.

4.89 from 199 votes (56 ratings without comment)

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377 responses

  1. Ayesa Avatar
    Ayesa
    06/01/2025

    Thanks.It’s very helpful receipe❤️

    Reply
    1. Erren's Kitchen Team Avatar
      Erren’s Kitchen Team
      06/02/2025

      You’re so welcome! So happy you loved the recipe! Thank you for giving it a try!

      Reply
  2. Francesca Avatar
    Francesca
    04/05/2025

    Can’t wait to try it – can I add baileys too it?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      04/05/2025

      Hi Francesca! Yes, you can absolutely add Baileys to this whipped cream! For a delicious twist, you can replace some of the powdered sugar with Baileys to infuse the cream with a bit of its rich, creamy flavor. Start with 2-3 tablespoons and adjust to taste, but be careful not to add too much liquid, as it might affect the whipped cream’s texture. Please let us know how it turns out!

      Reply
  3. Andromeda LeTourneau Avatar
    Andromeda LeTourneau
    12/30/2024

    it tastes great not the texture was not silky smooth like yours!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      01/01/2025

      I am so glad it tasted good even though the texture was not right. I would be happy to troubleshoot this with you!

      Reply
  4. Gary Avatar
    Gary
    01/16/2024

    This is one of the best recipes that I’ve tried. Love adding powdered milk which made it richer and stable enough to pipe. My new recipe to go to! Thank you

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      01/17/2024

      Thank you so much, Gary! We are so excited to hear that this is your new go to recipe. So glad you love it!!

      Reply
  5. Gary Leger Avatar
    Gary Leger
    01/15/2024

    I made this to go with my butter cake for the Texans game this past weekend. I had several people in the bar walking up to me asking for more whipped cream. I will have to say- this was one of the best tasting recipes with that added powered milk. I always use full fat products including this powered milk and it was delicious. I also did use 8 tablespoons of powered sugar. I’m so impressed. This will be my new “to go to” recipe! In fact I’m making more today! Thank you!!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      01/15/2024

      Hi Gary, I’m delighted to hear how much you enjoyed making and sharing this recipe! It’s wonderful that it was such a hit during the Texans game. It’s great that this recipe has become your new go-to choice. Happy baking, and I hope your next batch turns out just as delicious! Thanks for sharing your experience and for the kind words. Keep enjoying those games and your delightful whipped cream!

      Reply
  6. Nanny Avatar
    Nanny
    12/10/2023

    thank you for this recipe! I used instant vanilla pudding mix instead of the powdered milk and it works great as well.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      12/11/2023

      Thank you Nancy for leaving your positive feedback! What a great substitution! We are glad it still turns out delicious for you!

      Reply
  7. Donna Avatar
    Donna
    11/28/2023

    Can you use full cream powered milk as that’s what I have?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      11/28/2023

      Yes, you can use full cream powdered milk as a substitute for skimmed milk powder in the stabilized whipped cream recipe. Keep in mind that full cream powdered milk has a higher fat content compared to skimmed milk powder, so it might contribute a slightly richer flavor to the whipped cream.

      To use full cream powdered milk in this recipe, you can start by adding a smaller amount than the recommended skimmed milk powder (since it’s more concentrated) and then adjust based on taste. Whipping times may also vary, so keep an eye on the consistency as you whip the cream.

      Feel free to experiment a bit to find the right balance for your preference, and enjoy your stabilized whipped cream! If you have any more questions or if there’s anything else you’d like to know, feel free to ask.

      Reply
  8. Dana Burke Avatar
    Dana Burke
    09/14/2023

    great recipe – perfect for the dessert buffet i’m preparing.

    however, what should also be celebrated (other than the recipe itself) are your tips and tricks and outstanding visual format. many great chefs have sites, but yours is PERFECTLY designed, easy to read, and so helpful! keep doing what you’re doing – it works!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      09/19/2023

      Hi Dana, Thank you so much for your kind words and appreciation for the recipe and the website’s design! I’m thrilled to hear that you found the tips and tricks helpful and that the visual format was easy to navigate.

      Our aim is to provide both delicious recipes and user-friendly content, so it’s incredibly gratifying to know that it’s working well for you. We’ll continue to strive for excellence and provide valuable culinary resources. If you have any more questions or need assistance with anything else in the future, please don’t hesitate to reach out. Happy cooking and preparing for your dessert buffet!

      Reply
  9. Tahany ibrahim Avatar
    Tahany ibrahim
    07/13/2023

    Best way ever I used

    Reply
    1. Erren Hart Avatar
      Erren Hart
      07/18/2023

      I’m delighted to hear that the recipe turned out well for you. Your positive feedback means a lot.

      Reply
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