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.
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.
- 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)
- 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.