This simple Stabilized Whipped Cream recipe will hold its shape for days without using gelatin, meringue powder, or artificial ingredients.
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 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.
What Is Whipped Cream Made Of?
It’s simply made of heavy whipping cream, but varies from recipe to recipe.
This recipe is made with 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 still stabilizes the cream to hold its shape for days (scroll down for the complete recipe).
Does Cream of Tartar Stabilize Whipped Cream?
One question I get a lot is if 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.
Equipment Needed
This recipe can be made using a food processor or a mixer (although a good old fashion whisk works just as well). To show you both ways, my step by step photos use a food processor, and the video shows a mixer.
How to Make Stabilized Whipped Cream
- 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.
- Whip the cream until it thickens and it holds its shape without falling back into the gap, it’s ready to use.
Step By Step Instructions
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.
To make the whipped cream, start with adding the skimmed milk powder, vanilla, and powdered sugar and whipping cream to the bowl.
Use cold cream as chilled cream works best and whips up quickly.
Whip until thick. In a food processor, you’ll start to see ripples as it thickens.
Be Careful Not To Over Whip – Whipped cream can easily go from cream to butter if over whipped.
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 it slightly over the bowl with no whipped cream falling off the blade.
What To Do If You’ve Over Whipped 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!
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 along with the 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 (As an Amazon Associate, a small commission is made from qualifying purchases).
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
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.
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 serve it in hot weather, have it well chilled before serving. Only have it in the elements for 30 minutes to an hour.
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.
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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Let’s Make 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
- 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 + Notes
- Use Cold Cream. Chilled cream whips up the quickest.
- Be careful not to over whip – the mixture 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 (As an Amazon Associate, a small commission is made from qualifying purchases)
- To add color, 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 recipe stores well in the refrigerator for 3 or 4 days, but be sure to check the date on your cream before starting.
Nutrition Information:
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.
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.
Zaynah says
Hi! I just wanted to thank you for this recipe, I’m a vegetarian and I couldn’t find any alternatives to adding gelatine until now. I’m planning on using this recipe to completely ice a cake, I was just wondering if the skimmed milk changes the texture or flavour of the whipped cream at all? Thanks!
Erren's Kitchen says
Hi Zaynah, In my experience the skimmed milk powder doesn’t change the taste or texture, it just helps to keep it stiff. I hope this helps 🙂
Barbara Caspar says
Amazing! Ive tried gelatin, and other methods and they all failed. This works everytime and is delicious.
Erren's Kitchen says
Fantastic news Barbara, I’m so pleased you liked it 🙂
Asra says
Tried this recipe it didn’t come out well it was not at all holding shape.I added all the ingredients as listed. I whipped it for quiet sometime still it was not getting thick as shown in the recipe. Not sure what’s wrong!
Erren Hart says
Hi Asra, It’s so hard troubleshooting when I’m not there, but this is one of my most popular successful recipes. I’m so sorry it didn’t work for you. Did you use very cold cream?
Sam says
Hi, can normal milk powder be used instead of powdered skimmed milk?
Erren's Kitchen says
Hi Sam, the pastry chef that taught me how to make this insisted on always using skimmed milk powder so I’m sorry I’m not sure how it would work out with normal milk powder. I’m sorry I can’t be of any more help on this one.
Christine Notermann says
Making this cake tonight. Can I use Carnation malted milk instead of the skimmed milk powder?
Erren Hart says
Hi Christine, I honestly don’t know. I wish I had a better answer for you.
rose says
Does the cream hold well when it is piped thickly into layered cakes? Thank you!
Erren Hart says
Hi Rose, yes it does as long as it doesn’t sit in warm temperatures.
Coco says
Hello, tried this recipe to the T and I love it! But I stay in a humid place and it really doesn’t hold for too long. Can I substitute the skimmed milk with cream of tartar instead? Also, I’m making a 24 serving batch in a couple of days. Can I get an exact number of icing sugar to use and not just a range?
Erren Hart says
Hi Coco, I do say not to leave it out in higher temperatures. If you live in a warm climate, I would store it in the fridge until you are ready to use it. Cream of tarter only helps if you’re having trouble with getting your cream to thicken and should not be used as a replacement. Its quite sour and should only be used in small measurements. If you’re making it for 24, increase the number on the recipe to 26, the measurements will change on the recipe. I’d say 1¼ cups of sugar will do for 24 servings.
Taty says
I so I can’t find non dairy milk powder in any stores bc of COVID so I was wondering if I can use Nestle coffee mate powdered?? Also will I be able to decorate an ice cream cake with this whipped cream??
Erren's Kitchen says
Hi, I’m really sorry I don’t think coffee mate would work, however, yes you can pipe the cream onto an ice cream cake. Good luck 🙂
Jewells says
This whipped cream is amazing! Like eating fluffy clouds from heaven! I did not have any corn starch on hand, so I just used 3 tbsp of flour instead. I absolutely loved it! Thank you so much for the recipe!
Erren's Kitchen says
That’s so good to hear! Thank you, I’m pleased you enjoyed it 🙂
Natalie says
Recipes Please update your Recipe as it doesnt tell you when to add the heavy whipping cream
Erren's Kitchen says
Hi Natalie, it tells you in the first step by step photo to add the ingredients to the cream and also in step 1 of the instructions on the recipe card. I hope this helps.