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.
Jessica says
Hello i love this recipe and i am hoping you can help me with this. I am trying to recreate a mini cheese cake recipe i had at a party. The baker unfortunately will not share the recipe. It tasted like a cheese cake but with a whip cream texture. Can I follow this recipe and add cream cheese?
Faye says
Just whipped this up to go on scones with jam,best recipe ever👍
Erren says
So great to hear, Faye!
Ashlee says
Thank you so much for this recipe. I used full cream milk powder as I have it on hand & used the thermomix on speed 3 for about 20 seconds total & the cream is delicious.
Devin says
Could this be sweetened naturally without the confectioners sugar? Maybe with honey or fruit purée? I’ve been struggling to find a yummy & easy topping for my baby’s first birthday cake that doesn’t contain sugar or sugar substitutes. Thanks!
Karen Tate says
I am so glad I found this recipe. I am making 90 double mini Victoria sponge cakes with raspberry filling for an afternoon tea. When I made them last year, I used the canned whipped cream for convenience and put it on top with a raspberry. By the time we got them on the tables, they were a droopy mess with the raspberries sliding off! Thank you!
Erren says
So happy to help! 😊
Jamie says
Hello,
Thank you for posting your recipe. My frosting came out beautifully and delicious. Highly recommend! Of note,
I initially screwed up the first batch somehow. I just threw in all the ingredients at once and turned on the food processor and let it go. There is no warning time wise here so let me warn others that after maybe 45-60 seconds my first batch came out curdled. The second batch formed in about 15-20 seconds and I was scarred to push my luck. It wound up being slightly runny (but doable). The third batch was perfect. I ran my processor for about 25 seconds (give it take) and had beautiful, stable whipped cream. I frosted the outside of the cake and chilled it for about an hour before traveling 40 minutes to where I chilled it again and then dressed it up. It held wonderfully. I frosted the cake around 2pm and after being chilled it sat out for about 4/5 hours without any sign of drooping (although we were next to the ocean with zero humidity). What a wonderful recipe, thank you again!! -Jamie
Erren says
Hi Jamie, Thanks for all the great info! I’m so glad you got there in the end! 🙂
EULA says
can this stabilized whipped cream be made with sugar free powdered sugar of some sort as I am diabetic and cannot have the sugar the recipe sounds great would love to make a coconut cream pie put it on top thank you
Jamie says
Eula, I often omit the powdered sugar in my whipped cream when putting it on pancakes, etc so I would try it!
Stephanie says
Hey there!
Am making a wedding cake and the bride has requested whipped icing…for outdoor wedding..in Texas..lol Would you reccommend this recipe for holding up shape and staying attached to a cake outside?
Erren says
Hi Stephanie, I haven’t tested it in that kind of heat and I’ll be honest, I don’t recommend it without testing it first. You’re not the first to ask and I live in the UK where it rarely gets hot) so please let me know if you do test it. Thanks.
Marc Braund says
Hi Erren, can I make chocolate and peanut flavored whipped cream fo piping with this recipe?
Erren says
Hi Marc, do you mean by adding some sort of flavoring or actual chocolate and peanut butter? If it’s flavoring (like vanilla extract), sure it would work. If not, I really don’t know how you’d go about it.
Debbie says
I made a chocolate version by adding 2-3 Tablespoons of unsweetened cocoa powder along with the powdered sugar and nonfat milk powder (the exact amount of cocoa depends on how chocolate-ty you want it). It tastes especially good if the frosted cake has time to sit for a while so the cocoa flavor can develop.
I have seen powdered peanut butter, so maybe you could try adding that to make a chocolate peanut butter flavor.
Erren says
How funny Debbie, I just logged on to say he can use cocoa powder. 😊I think it was the peanut butter that totally threw me off!
ROBERT H WILGUS says
Hello. Erren, my wife buys whipped icing in large tubs from Sam’s Club. However, when icing her cakes or cupcakes it begins to get runny as though it was melting. I just doesn’t look professional. Is there a way to correct this? Please help.
Thanks!
Erren says
Hi Robert, Are you asking about my recipe or the stuff from Sam’s Club?