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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. Isabelle Avatar
    Isabelle
    04/30/2021

    Hi, can I use this stabilised whipped cream for piping roses?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      04/30/2021

      Hi Isabelle, this cream should pipe shapes fairly well, Let me know how it goes 🙂

      Reply
  2. Leanne Avatar
    Leanne
    03/18/2021

    Hi there, I would like to assemble a sponge cake using your whipped cream recipe. Will the sponge layer collapse if I do it the night before and put the cake in the fridge?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      03/19/2021

      Hi Leanne, the whipped cream holds its shape really well so theoretically it should be fine in the fridge the night before. I’ve never had any problems with it before. Good luck 🙂

      Reply
  3. Ariyibi Oluwasekemi Avatar
    Ariyibi Oluwasekemi
    02/27/2021

    Can whipping powder be used instead of whipping cream??

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      03/02/2021

      Hi, do you mean instead of the skim milk powder? I have never tried this so I’m sorry I can’t give you any more information on this. If it works please let me know 🙂

      Reply
  4. Amy Avatar
    Amy
    02/20/2021

    Can you freeze a dessert decorated with this whipped cream, like you can freeze cakes that have already been frosted? Or would you not recommend? Thanks.

    Reply
    1. Erren Hart Avatar
      Erren Hart
      02/20/2021

      Hi Amy, I haven’t tried it so I can’t recommend it. Sorry

      Reply
  5. Lisa Avatar
    Lisa
    01/28/2021

    Do you think this would hold up for a party in an air conditioned building. I have to transfer it to the place and it will probably be plated about an hour.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      01/29/2021

      Hi Lisa, I wouldn’t leave it in hot temperatures for more than fifteen minutes but it should hold up in an air-conditioned room. Good luck 🙂

      Reply
      1. pallavi Avatar
        pallavi
        02/07/2021

        I used this recipe to frost a baby shower cake for my friend. Everyone loved the frosting. The cream held on good but the cake was falling apart as it was outside for long time. Should we add more skimmed milk powder to achieve a consistency which will last longer?

        Thanks, Pallavi

      2. Erren's Kitchen Avatar
        Erren’s Kitchen
        02/09/2021

        I’m so pleased it worked out for you, I’m not sure if more skimmed milk powder would change the consistency too much, but if you experiment with it, please let me know how it goes 🙂

    2. Liana Hodges Avatar
      Liana Hodges
      02/04/2021

      First time I’ve heard of stabilized whipping cream. Followed instructions. Put my medium bowl and beaters in the freezer. Prepared ingredients and threw everything in frozen bowl. Tge cream came together almost instantly, great flavor and covered my pie perfectly. Thank you for this recipe.

      Reply
      1. Erren's Kitchen Avatar
        Erren’s Kitchen
        02/05/2021

        I’m so glad you liked it Liana 🙂

  6. Maire Roberson Avatar
    Maire Roberson
    11/23/2020

    I loved the layout and your step by step explanations of the ingredients and steps. I am a Home Economics teacher in Virginia Beach and love seeing teachable recipes.
    Thank You!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      11/24/2020

      Wow, thank you Maire, that’s wonderful to hear 🙂

      Reply
  7. Cindy Avatar
    Cindy
    10/29/2020

    I needed a whipped cream toppng for my coconut cream pie that would hold up for a day. After searching a bit, found this recipe. I have to say…..I was very skeptical, but decided to give it a try. Much to my delight, it worked perfectly! The taste is not altered by the powdered milk and the texture is superb! I was able to pipe tall swirls of this whipped cream on top of my pie-the crowning touch!
    Thank you Erren-this is a keeper for sure!

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      10/29/2020

      Thank you so much Cindy, your feedback has made my day!!

      Reply
  8. Sharon Dimit Avatar
    Sharon Dimit
    10/28/2020

    This made very good whipped cream. I made mine with the mixer. I am anxious to see how it keeps. Will this work with any of the natural sweeteners such as swerve. Thanks

    Reply
    1. Erren Hart Avatar
      Erren Hart
      10/29/2020

      Hi Sharon, I haven’t tried it with sweeteners, but please let me know if you do. So glad you enjoyed the recipe!

      Reply
  9. Karen Avatar
    Karen
    10/27/2020

    I really wanted this to work but adding the skim milk powder actually prevented my whipping cream from stiffening to the point I needed it to. I used it to ice an ice cream cake and on part of the cake it ran down the side. Everything was cold and nothing was expired. I made the same cake a couple of weeks ago and whipped the cream without skim milk powder and it actually turned out better. So sorry for the one star review – it is based solely on how the skim milk powder stiffened the whipping cream,

    Reply
    1. Erren Hart Avatar
      Erren Hart
      10/29/2020

      Hi Karen, I’m so sorry this didn’t work for you. I honestly have never had this not work. It’s so hard to say what happened not being there with you, but appreciate the feedback.

      Reply
    2. Jill Avatar
      Jill
      04/19/2021

      find this hard to believe. The milk powder is the reason why this whipped cream is stabilized. Stop with your bogus and lies so you could ruin someone’s almost perfect 5 Star Review. Your name suits you K-A-R-E-N!

      Reply
  10. Parul Avatar
    Parul
    08/14/2020

    I love this recipe, it helped me a lot

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      08/15/2020

      Thank you, I’m so glad you liked it 🙂

      Reply
      1. Marissa Avatar
        Marissa
        09/24/2020

        Can you add strawberries to this and will it still hold it’s shape?

      2. Erren Hart Avatar
        Erren Hart
        09/24/2020

        I wish I could say for sure, but I’ve never tried it. Let me know if you do.

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