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 (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.
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!
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 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 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.
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 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 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 makes about 2 cups of whipped cream.
Tips + 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 (As an Amazon Associate, a small commission is made from qualifying purchases)
- 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.
Nutrition Information:
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.
Brenda says
Can this recipe be used in trifles and with stand between layering?
Erren says
Thank you Brenda! They really are delicious!
Irene Vidyanti says
Thanks Erren! I normally use instant pudding to stabilize my whipped cream, but I’m going to try this. Also, I have a problem of my whipped cream drying out and cracking after being in the fridge for a day. Do you have any suggestions what to do to prevent the cracking? Thanks!
Erren says
Hi Irene, I have an app on my phone that I use to respond immediately to comments. I thought I’m sure I responded to this when you put it up, so I guess it doesn’t always work. 🙁 Sorry about that. I have never had a problem with whipped cream cracking so maybe the pudding mix dries it out over time. Let me know if you try my recipe and if it resolves your issue.
natasha says
what attachment do you have in your food processor?
Erren says
I just use the regular blade attachment.
Lana says
What is the best way to make larger batches. I am making cupcakes for my daughters wedding? Thanks
Erren says
Just double or triple etc the recipe. It might take longer to whip but it will work just the same. All the best.
Dana says
Hi Erren, I’ve never heard of this method before and I’m very intrigued! However, I use regular white sugar (not powdered sugar) for my whipped cream… would this affect it in any way? Thanks for sharing!
Erren says
Hi Dana, I can’t say for sure if using powdered sugar adds to the stability or not. You can do a test run with a small amount and try it or maybe add some extra milk powder. Let me know how it goes.
Saher says
Hi I use dream whip so my whip cream is already sweet. Can I just add the milk powder?
Erren says
Sorry Saher, I don’t know what that is but if it’s a pre-whipped topping of some sort, I don’t think it would work.
Saher says
It is just a powdered mixture to make whipped cream using milk.
Erren says
You can try it, but I don’t know for sure as I’ve never used it. Please let me know if it works.
Miriam says
Using white sugar rather than powdered sugar will affect it as it will not get as stiff and it will take much longer to get it to the point to where it’s stabilized which is actually just a few seconds away from butter if you’re not careful and watching it. The powdered sugar dissolves faster in the cream and doesn’t mix with it like the white sugar would and make it runny. Powdered sugar actually works better.
Terri says
Thank you for sharing your recipe. It turned out beautifully!
Erren says
Wonderful! I am so glad to hear it!
Cherry Cordero says
hi Erren, would love to try this as i have no success with the gelatine.. that always leave me with butter and buttermilk.. i have two questions for you.. first, does it have to be non-fat powdered milk or can i substitute it with regular whole powdered milk?? second, can it stand in 39 degrees celsius?? the weather here in the Philippines is so hot like we’re having a fever everyday.. hoping for your immediate response.. thank you in advance.. snd have a nice day ahead of you
Erren says
Hi Cherry, I’ve never done full fat powdered milk so don’t know for sure, but it may work just as well. As far as the heat, I’d refrigerate until about 20 minutes before serving. I wouldn’t risk leaving it out for any extended amount of time. Hope this helps.
Erren says
UPDATE: Over the summer, I tested the whipped cream by leaving a swirl of it in the sun. It didn’t take long for it to soften. I would not recommend leaving the cream in hot temperatures for more than an hour and be sure to have it well chilled beforehand.
Jillea says
Non fat milk is non fat because the fat can go rancid (spelling?) if stored for long term. Regular milk can be used for the stabilized cream, however when I use it I put the milk in my mixer or food processor first, give it a whirl for maybe 30seconds and then add the rest of the ingredients. Also, for warmer climates, adding a tablespoon or two of white flour helps extend the life and shape of the cream without affecting the flavor.
Rosann says
This turned out awesome! and I give it a thumbs up. I made a small sample to fill my tart size filo bowls topped with choc. chips. for my St Paddy’s day b-day party. Thanks for the great tip/recipe.
Maitie Ramirez says
Erren,Thank you for this. Very helpful. And seems like you’re a wonderful person taking your time and sharing your knowledge. God bless you!si
Erren says
What a lovely comment ☺thanks so much!
aireen says
Would normal milk powder work as well?Can’t find skim milk powder.
Erren says
Hi Aireen, I would assume so (although I have never tried it).
asylum01 says
I realise this is an old question, but this answer might helpful to others. Skim milk powder is called for because it dissolves easily. Regular, whole, full-fat, non-skim milk powder generally needs to be dissolved in hot water, then chilled for best results, so it could possibly make your whipped cream grainy. That said, using regular milk powder seemed to work fine for me. I used 35% cream, regular milk powder (1 tablespoon/cup), flavoured/coloured with fruit puree, no sugar, no cornstarch.
Please note that I used a good amount of puree so that might have covered any graininess from the milk powder. If you’re worried about it, I suggest stirring the powder into the cream (don’t whip it yet) and let it sit in the fridge for a while (maybe an hour?) to help it incorporate. I haven’t tried this method so I don’t know if it will make a difference.
Ros says
I was wondering about powdered coconut mik as well?
Erren says
Hi Ros, I’m sorry, but I have never worked with it so I couldn’t say.