This simple Stabilized Whipped Cream recipe will hold its shape for days without using gelatin, meringue powder or artificial ingredients.
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.
Does Cream of Tartar Stabilize Whipped Cream?
One question I get a lot is if you can add 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.
What Equipment Do You Need to Make Stabilized Whipped Cream?
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.
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).
This recipe is close to my heart and I hope you enjoy it!
How to Make Stabilized Whipped Cream:
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.
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.
Just a Few Ways I’ve Used This Recipe:
Tips:
- Use Cold Cream. Chilled cream whips up the quickest.
- Be careful not to over whip – Whipped cream 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.
On Powdered Milk
Powdered skimmed milk can be found in most supermarkets, but you can buy also buy it here on Amazon.
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.
What to do if you’ve overwhipped 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!
Using Food Coloring
To color your whipped cream, use gel or paste food coloring and ad it before you start whipping. Adding it later may cause it to lose its structure.
Storage
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.
Variations
Make Chocolate Whipped Cream by adding 2-3 Tablespoons of unsweetened cocoa powder along with the powdered sugar and nonfat milk powder.
FAQs
Can you use granulated sugar instead of confectioners 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 not thicken as easily (if at all). It can take much longer to get it to the point to where it’s stabilized which could be very close to forming butter if you’re not careful.
Can this cream be exposed to higher temperatures? 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 have it in hot weather, have it well chilled before serving. Only have it in the elements for 30 minutes to an hour.
How long will whipped cream last in the fridge? 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.
Types of Cream to Use 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 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.
★ Did you make this recipe? Please give it a star rating below!★
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
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Add powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
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Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all so check often).
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When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.
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This recipe makes about 2 cups of whipped cream.
Recipe Notes
- Use Cold Cream. Chilled cream whips up the quickest.
- Be careful not to over whip - Whipped cream 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.
- 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. Don't leave in a hot environment for too long. The cream will soften too much or melt.
- 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.
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.
Cinderella says
Can you mix mascarpone cheese with this to make a Chantilly frosting?
Erren Hart says
Hi, Chantilly frosting is sweetened whipped cream. It does not contain mascarpone cheese.
Rosemary Curtis says
I made your cream excellent I would recommend it to everyone I transported to my granddaughters in a box raped in freezer blocks I piped it on individual trifles I made in bone china cups they went down a treat I even brought home cream that was left and to my surprise it was still good I will be using it on some scones THANK YOU so much
Erren's Kitchen says
Rosemary, thank you for your wonderful feedback, I’m so glad you enjoyed it!
Rosemary Curtis says
Hi I am going to try your recipe for wiped cream how long will it hold it’s shape as I have got to transport it
Erren's Kitchen says
I hold its shape as long as it is kept in low temperatures! Don’t have it out longer than 30 if you can, Rosemary!
Jennifer G Morris says
I made chocolate whipped cream frosting. Very very good! I’m glad to add this recipe to my favorites list!
Nitzia says
I have a problem! For months ive used this recipe on the kitchen aid. Its stable enough to use and love the flavor but I saw how much people prefer the food processor method . I finally took the chance bought the food processor and when i used it , it did just as you said, got dense thick and it was awesome as soon as I took it out I sealed it in a bowl in the refrigerator. About an hr later i took it out and when applying to the cake it drooped down and turned into a thick liquid very quickly. I panicked threw it in the kitchen aid to re whisk it and added cream of tartar because I was freaking out. It became stable enough to ice but barely salvaged the icing. Can you tell me why it did that using the processor. It’s never done it inthe kitchen aid. I followed the recipe.
April says
Can this be frozen?
Erren Hart says
I get this question a lot. I always make it on the day so I’ve never tried freezing it. Next time I make it (which is quite often) I will freeze some and let you know.
Barb says
This was so easy, did not take long to whip with a hand electric beater. I used 6 tbsp of sugar plenty, hope my Grandaughter likes it she ordered it,haha.for her birthday.Will definitely use it again maybe the next Grandaughters Birthday.
Erren Hart says
So great to hear, Barb!
Becky says
Can I lightly combine the ingredients and put directly in a whipped cream charger?
Erren Hart says
Hi Becky, I’ve never tried it. Let me know if you do.