• Facebook
  • Instagram
  • Pinterest
  • X
 Trending:  Easy Recipes
Erren's Kitchen
  • Home
  • Recipes
    • Recipe Finder
    • All Recipes
    • Course
      • Breakfast
      • Appetizer
      • Lunch
      • Dinner
      • Side
      • Dessert
      • Drinks
    • Type
      • Quick and Easy
      • Vegetarian
      • Pasta
      • Soups
      • Salads & Dressings
      • Rice Dishes
      • Comfort Food
      • Slow Cooker
    • Protein
      • Chicken & Poultry
      • Seafood
      • Beef, Pork, & Lamb
    • Cuisine
      • Italian Food
      • Asian Food
      • American
      • Mediterranean
      • Mexican Food
      • Southern
    • Method
      • Slow Cooker
      • One Pot/One Pan
      • Oven-Baked and Roasted Recipes
      • Stovetop
    • Desserts
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Pies & Tarts
      • Muffins, Breads & Donuts
      • Ice Cream Recipes
  • Videos
  • Conversions
    • US Sticks of Butter Conversion Charts
    • Basic ounces to grams weight conversions
    • Oven Temperature Conversions
    • Butter in the US and the Rest of the World
    • British Dessert Spoon Conversions
    • US Cups to ounces & grams for common ingredients
    • Basic Volume Conversions
  • About
    • Erren’s Kitchen
    • Meet the Team
    • Meet Erren
    • Collaborate
    • Life Stories
    • Contact
    • Our Philosophy

Specialties:

Quick & Easy
Italian
Poultry
Better Than Takeout!
Desserts
Meat
Pasta
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

This site runs ads and generates income from affiliate links. Read my disclosure policy.

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.

Rate This Recipe

Click here to leave a star rating!

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)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:




377 responses

  1. Brenda Avatar
    Brenda
    10/29/2016

    Can this recipe be used in trifles and with stand between layering?

    Reply
    1. Erren Avatar
      Erren
      10/30/2016

      Thank you Brenda! They really are delicious!

      Reply
  2. Irene Vidyanti Avatar
    Irene Vidyanti
    07/26/2016

    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!

    Reply
    1. Erren Avatar
      Erren
      08/15/2016

      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.

      Reply
  3. natasha Avatar
    natasha
    07/26/2016

    what attachment do you have in your food processor?

    Reply
    1. Erren Avatar
      Erren
      07/26/2016

      I just use the regular blade attachment.

      Reply
  4. Lana Avatar
    Lana
    07/02/2016

    What is the best way to make larger batches. I am making cupcakes for my daughters wedding? Thanks

    Reply
    1. Erren Avatar
      Erren
      07/02/2016

      Just double or triple etc the recipe. It might take longer to whip but it will work just the same. All the best.

      Reply
  5. Dana Avatar
    Dana
    06/08/2016

    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!

    Reply
    1. Erren Avatar
      Erren
      06/08/2016

      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.

      Reply
      1. Saher Avatar
        Saher
        06/09/2016

        Hi I use dream whip so my whip cream is already sweet. Can I just add the milk powder?

      2. Erren Avatar
        Erren
        06/09/2016

        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.

      3. Saher Avatar
        Saher
        06/09/2016

        It is just a powdered mixture to make whipped cream using milk.

      4. Erren Avatar
        Erren
        06/10/2016

        You can try it, but I don’t know for sure as I’ve never used it. Please let me know if it works.

    2. Miriam Avatar
      Miriam
      12/09/2017

      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.

      Reply
  6. Terri Avatar
    Terri
    04/23/2016

    Thank you for sharing your recipe. It turned out beautifully!

    Reply
    1. Erren Avatar
      Erren
      04/23/2016

      Wonderful! I am so glad to hear it!

      Reply
  7. Cherry Cordero Avatar
    Cherry Cordero
    04/19/2016

    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

    Reply
    1. Erren Avatar
      Erren
      04/20/2016

      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.

      Reply
    2. Erren Avatar
      Erren
      09/29/2018

      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.

      Reply
    3. Jillea Avatar
      Jillea
      11/18/2018

      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.

      Reply
  8. Rosann Avatar
    Rosann
    03/10/2016

    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.

    Reply
  9. Maitie Ramirez Avatar
    Maitie Ramirez
    02/07/2016

    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

    Reply
    1. Erren Avatar
      Erren
      02/07/2016

      What a lovely comment ☺thanks so much!

      Reply
  10. aireen Avatar
    aireen
    12/29/2015

    Would normal milk powder work as well?Can’t find skim milk powder.

    Reply
    1. Erren Avatar
      Erren
      12/29/2015

      Hi Aireen, I would assume so (although I have never tried it).

      Reply
      1. asylum01 Avatar
        asylum01
        12/29/2016

        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.

      2. Ros Avatar
        Ros
        12/30/2016

        I was wondering about powdered coconut mik as well?

      3. Erren Avatar
        Erren
        12/30/2016

        Hi Ros, I’m sorry, but I have never worked with it so I couldn’t say.

←Older Comments
1 2 3 4 … 17
Newer Comments→
A woman with long dark hair and a dark blue shirt is smiling while leaning on a kitchen counter. In front of her are a plate of pasta and a cutting board with chopped herbs. A potted plant, a cooking pot, and a marble backsplash are in the background.

Welcome

Thank you for visiting Erren’s Kitchen! Here you will find a collection of easy & delicious recipes made with fresh, simple ingredients.

MORE ABOUT ERREN

FOLLOW ON SOCIAL!

Don’t forget to tag me on social @ErrensKitchen to be featured!

  • Facebook
  • Instagram
  • Pinterest
  • X

Win a $100!

Join the Made with Erren Challenge for a chance to win an Amazon gift card!

Find Out More

Trending


  • Best EVER Potato Wedges

    Best EVER Potato Wedges

  • Seriously, The Best Broccoli of Your Life

    Seriously, The Best Broccoli of Your Life

  • The Best Fettuccine Alfredo of Your Life

    The Best Fettuccine Alfredo of Your Life

  • Easy Homemade Tomato Sauce

    Easy Homemade Tomato Sauce

  • Award Winning Banana Bread

    Award Winning Banana Bread

  • Crispy Roasted Potatoes

    Crispy Roasted Potatoes

Reader Favorites


  • Easy Chocolate Chip Cookies

    Easy Chocolate Chip Cookies

  • The Best Brussels Sprouts of Your Life

    The Best Brussels Sprouts of Your Life

  • Ultimate Orange Cake

    Ultimate Orange Cake

  • Fudgy Chocolate Chip Brownies

    Fudgy Chocolate Chip Brownies

Quick
Desserts
Dinner
Comforts
Poultry
Pasta
Meat
Seafood
Sides

Favorite Recipes from 2024

These posts were seen over 4.5 million times!

  • The Best Brussels Sprouts of Your Life

    The Best Brussels Sprouts of Your Life

  • Seriously, The Best Broccoli of Your Life

    Seriously, The Best Broccoli of Your Life

  • Quick & Easy Chinese Noodle Soup

    Quick & Easy Chinese Noodle Soup

  • Quick & Easy Spaghetti Bolognese

    Quick & Easy Spaghetti Bolognese

  • Donut Glaze Recipe

    Donut Glaze Recipe

  • Crispy Roasted Potatoes

    Crispy Roasted Potatoes

Still hungry?

Subscribe to my Newsletter for all my latest recipes!

All Recipes
Dinner Ideas
Conversion Guide
Quick & Easy
Erren hart of Erren's Kitchen leaning on a kitchen island.

About your Chef

I’m Erren, I have a passion for cooking and baking from scratch to create simple, nourishing, delicious recipes made with fresh ingredients, free from artificial additives and preservatives you find in prepackaged foods.

Meet Erren
Life Updates
  • Facebook
  • Instagram
  • Pinterest
  • X
Contact
Work with Me
Privacy Policy
Disclaimer

© All Rights Reserved. Brand by MRD. Site by OC.

257.6K shares
  • 2.9K

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.