This simple Stabilized Whipped Cream recipe will hold its shape for days without using gelatin, meringue powder or artificial ingredients.
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.
★ Did you make this recipe? Please give it a star rating below!★
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.
Video
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
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.
Ana says
How long does it last in the fridge?
Erren says
Hi Ana, three days
Trina says
Hi Erren,
I made this for a layer cake and it was absolutely fantastic! It’s a life changer! 😀 Thank you so much!
Erren says
Hi Trina, Yay! I love to hear when it works out perfectly! 🙂 Thanks for the great feedback!
Lizzy says
Thanks so much for including the step by step photos! It was really helpful and the recipe is so yummy! Worded wonderfully!
Erren says
Hi Lizzy, That is fantastic to hear! Thank you for the wonderful feedback!
Brenda says
O.M.G. Erren I need to hurry up & bake something before I eat all of this frosting by itself! It is delicious. I get to make wedding cupcakes in Oct. I will definitely be using this on some of them. Thank you very much. Have a great day 🍰😃
Erren says
Yay! I love comments like this! So happy to hear it! 😀
Sharon says
Hi Erren,
Your whipped cream stabiliser is absolutely delicious. I did try it out making chocolate ice cream according to my ice cream maker recipe book but found it went quite hard in the freezer. I did try and leave out the powdered sugar though – is this a necessity to keep it soft or just for a sweeter taste? I also found with an ice cream maker a lot of the mixture freezes solid to the inside of the mixing bowl and and when it is melted you get a cup full of melted mixture which is a waste. When you mention powdered sugar do you mean icing sugar? I cant find any other powdered sugar other than sweetener powder form for people on diets.
Erren says
Hi Sharon, yes, it’s icing sugar. I’m sorry it didn’t work
It’s good to know the recipe is truly a no churn recipe. Thanks for the feedback!
Deborah says
Have you ever tried using this to decorate a cake and then freezing it? I have been asked to make a cake for a friend, but I will be out of town for the date of her party, so I am trying to figure out if this frosting will work if I freeze it and get it to her ahead of time. I have researched freezing decorated cakes, and theoretically it will work, but just wondered if you have any experience. Thanks, it looks great!
Sharon says
Hi Erren,
I bought an home ice cream maker which requires raw egg yolks but have to say don’t really fancy this. The recipe suggests a whipped cream stabiliser instead of using egg yolks if preferred. Do you think your whipped cream stabiliser would work for ice cream?
Thanks
Erren says
I make no churn ice cream without eggs using condensed milk and my stabilized Whipped cream and it works. I’ve never tried it with an ice cream maker though so if you try it please let me know!
Sharon says
Hi Erren,
Many thanks for your reply. I will certainly let you know how it turns out.
Sharon
Karen Taylor says
In your recipe the directions says to add powdered sugar, milk powder, and vanilla to cream then step 2 says whip till it thickens….down in the question section someone asks do I beat the cream first then add the rest of ingredients then beat again and you replied that is correct…so now I am confused do you put it all in the processor at once or do you beat the cream then add the other ingredients and beat again? Thanks
Erren says
I add everything together then whip. Thank you for letting me know the directions need improvement.
Karen Taylor says
Your recipe directions says to add powdered sugar, milk powder, and vanilla to the cream then step 2 says using processor whip till it thickens……then down in the question section someone asked do you beat the whipped cream first then add all the other ingredients then mix it again and you replied Yes that is correct. So now I am wondering which way is the correct way? Thanks
Aqsa says
Hi. Will whole milk powder work, instead of skimmed milk powder? Thankyou
Erren says
I’m sorry, but I’ve only used non fat so I can’t say for sure.
Aqsa says
Thankyou for your reply! Do you think it’s worth giving it a shot, I have to make this whipped topping in a couple of hours.
Erren says
You can try it. Worst case is it ends up being like non stabilized whipped cream. Please let me know how it works
Anum says
Hi Errin,
I’m in the uk.. so I want to make sure we can only use WHIPPING CREAM, or can we use DOUBLE CREAM as well.
Double cream: 36g fat /100ml
Whipping cream:38.9fat/100ml
Erren says
Hi Anum, I live in the UK and just made it with double cream and it was amazing!