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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. Zaynah Avatar
    Zaynah
    07/27/2020

    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!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/29/2020

      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 🙂

      Reply
  2. Barbara Caspar Avatar
    Barbara Caspar
    07/09/2020

    Amazing! Ive tried gelatin, and other methods and they all failed. This works everytime and is delicious.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      07/09/2020

      Fantastic news Barbara, I’m so pleased you liked it 🙂

      Reply
  3. Asra Avatar
    Asra
    06/21/2020

    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!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      06/22/2020

      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?

      Reply
  4. Sam Avatar
    Sam
    06/08/2020

    Hi, can normal milk powder be used instead of powdered skimmed milk?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      06/08/2020

      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.

      Reply
  5. Christine Notermann Avatar
    Christine Notermann
    06/05/2020

    Making this cake tonight. Can I use Carnation malted milk instead of the skimmed milk powder?

    Reply
    1. Erren Hart Avatar
      Erren Hart
      06/05/2020

      Hi Christine, I honestly don’t know. I wish I had a better answer for you.

      Reply
  6. rose Avatar
    rose
    05/28/2020

    Does the cream hold well when it is piped thickly into layered cakes? Thank you!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      05/28/2020

      Hi Rose, yes it does as long as it doesn’t sit in warm temperatures.

      Reply
  7. Coco Avatar
    Coco
    05/24/2020

    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?

    Reply
    1. Erren Hart Avatar
      Erren Hart
      05/25/2020

      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.

      Reply
  8. Taty Avatar
    Taty
    05/15/2020

    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??

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      05/15/2020

      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 🙂

      Reply
  9. Jewells Avatar
    Jewells
    05/15/2020

    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!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      05/15/2020

      That’s so good to hear! Thank you, I’m pleased you enjoyed it 🙂

      Reply
  10. Natalie Avatar
    Natalie
    05/09/2020

    Recipes Please update your Recipe as it doesnt tell you when to add the heavy whipping cream

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      05/10/2020

      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.

      Reply
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