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 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?
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?
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
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
- 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 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.
Whip until thick. You’ll start to see ripples as it thickens in both a food processor and a mixer.
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.
When removing the blade, you should be able to tip it slightly over the bowl with no whipped cream falling off the edge.
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!
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
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.
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.
Did you make this?
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Let’s Make How To Make Stabilized Whipped Cream
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 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 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.
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.
Saadiyah Hansbhai says
Hey! I was wondering can this be used between layers? I’m talking about a big 11×15 sheet cake with 2 layers…top layer may be kind of heavy…will it hold?
Erren Hart says
As long as you let it get thick enough, it should hold. I’ve used it between layers a lot, but I would do a test run with a smaller cake since it sounds like it’s for an event. The other thing is that even if it’s thick, if it gets too warm, it will soften and start to lose the stabilization, so don’t leave it in warm temps (anything above 70°F) for an extended amount of time.
Purdey says
This was really good. Easy to make and tasted good. Would indeed make again. Thank you.
Erren Hart says
I’m so glad, Purdey! Thank you for taking the time to let me know!
MummyR72 says
I’ve never tried stabilising whipped cream before and after doing some research online I decided to try this method and I’m glad I did! It worked perfectly even though i was scared I would ruin it somehow. I used ordinary skimmed powdered milk and accidentally added 2 tbs of vanilla essence (homemade and very runny) so I panicked ….despite that it turned out beautifully and tasted of vanilla clouds!! Thank you for sharing, much appreciated I will continue using this method, it’s simple and it works!
Erren's Kitchen says
Thank you so much for stopping by to let me know how much you liked the recipe, I really appreciate it 🙂
Erren Hart says
I’m so happy to hear you enjoyed it so much. Thanks for sharing your experience!
Denise says
This was a fabulous recipe and held up great on the mini keylime pies I made. I piped the whipped cream on the pies the night before the party and stored in the fridge. Thank you so much for this recipe!
Erren's Kitchen says
Thank you so much Denise, I’m pleased you like the recipe, mini key lime pies sound delicious 🙂
Ommie7 says
Fantastic recipe. Works wonders on beautiful cakes with fruit fillings.
Erren's Kitchen says
Thank you so much, I’m so pleased you like the recipe 🙂
Patience Coale Renzulli says
I didn’t beat it quite long enough, so it was a tiny bit droopy on the cake, BUT it tasted just fine. I was very worried about putting everything in at the beginning, but I did and it worked. Next time I’ll whip a little longer (I think I was maybe only one minute shy of perfect) and I thank you for the recipe.
Erren's Kitchen says
I’m so glad you like the recipe, thank you for stopping by to let me know 🙂
Avril says
This is a super recipe. Since I found it it has been used on every celebration cake. Thank you
Erren's Kitchen says
Thank you so much April, I love to hear this 🙂
Mary H says
Totally the best!! The *only* way to do whipped cream!
Erren's Kitchen says
I love to hear this Mary, thank you 🙂
Naomi de vos says
I love this thank you
Erren's Kitchen says
I’m so glad you liked it Naomi 🙂
J Cannon says
Hi Kate,
I’m excited to try this tomorrow, I used to use a cornstarch/water method and it always came out gross. However, the only dry milk I have is full fat. What problems might I have using the full fat rather than non-fat? Maybe I should use less? Don’t want to totally mess this up, it’s for an office party.
Erren Hart says
Hi, I had a pastry chef teach me this method. They used non fat milk powder so that’s that I have always done. I know it’s the cornstarch in the powdered milk that helps to stabilize it which is in all powdered milk, but I’m not sure what impact the fat will have on it so can’t say for certain. Please let me know if you try it!