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.
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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.
clara says
Hello there, thanks for the great tip! May I ask if this trick works on buttercream frosting or other types of frosting? I love in a hot tropical country so I am trying to find ways to make my frosting last at to room temperature 🙂
Erren says
Hi Clara, I’m sorry, but I don’t think it would work as it’s base is butter and butter melts in warm temperatures.
Eloquin says
Hi Clara, to help buttercreme hold it’s shape you can add meringue powder and a bit of clear knox gelatin. You will have to experiment with the amounts to see how much it takes to hold that shape up nicely in your area’s heat and humidity. More meringue than gelatin as a rule. whip the buttercreme up first and then beat in the small amount of gelatin powder and lastly the meringue powder. do NOT chill the frosting first in the fridge before piping it on or it will turn solid on you and you won’t be able to pipe it at all!!! :p Also be ready to warn guests that there is egg in the frosting if they have egg allergies!!
Erren says
Hi Clara, I don’t think it would work on buttercream as the butter would still get soft in warmer temperatures.
Pearl says
For a buttercream in a very humid climate(I live in Louisiana with very high humidity), add shortening to your butter when mixing. The shortening will help it hold its shape and not melt. If I remember the ratio correct it is 1 cup shortening to 1 pound softened butter.
Erren says
Great information, Pearl! Thanks so much!
Karen says
Do you whip the cream first and then add the sugar, vanilla, and powdered milk and then whip some more? I will be using my kitchen aid mixer. Would the wire wisk attachment or paddle be best for this recipe?
Erren says
Yes, that’s right. Hope you like it!
Lesley says
Do you think this would be a good substitute for Cool Whip? I hate using that stuff, but my family loves the eclair cake with Cool Whip and vanilla pudding. Thanks!
Erren says
You can certainly try. I hate cool whip too! Hope they like it!
cwrm13@gmail.com says
do you dissolve the milk powder in the cream before whipping?
Erren says
You can just throw it in before whipping. It will mix in when you whip it.
Ivy says
can you add color at all?
Erren says
Hi Ivy, I would use color paste and add it before whipping. Should be fine.
Amber Goldschmidt says
Where do I get colored paste? Is that the same as colored gels?
michael says
yes it is. Paste refers to coloring that isnt liquidy so they’re just interchangeable names. You can get them at michaels wilton color right system is a good alternative that u can get readily in stores by u than the americolor gels.
Shahirah says
Hi! Just wanted to clarify that we use a food processor for this recipe and not in a cold mixer with cold whisk? I don’t own a food processor, so can I use my blender? Thanks.
Erren says
You can use your cold mixer and whisk, but I haven’t tested it, so please let me know how it goes and if it lasts as long.
Renee says
I used my mixer with whisk attachment. It sits pretty on top of my Oreo cupcakes!
Erren says
Great to hear! 😀
Jenni Field (@PastryChfOnline) says
Great tip! I also think that using a food processor yields a denser cream as less air is whipped in than using a whisk or a mixer with a whip attachment. I bet between the milk powder and the food processor that this cream is dense and lovely. I will give this a try next time I whip some cream, and I’ll even try it by hand too to see if it adds to the “shelf life.” Thanks!
Erren says
You’re quite welcome Jenni 🙂 Yes it is dense, creamy and delicious! 🙂
Vanessa leal says
How do you make it look like that? Do you have to buy an aerosol can ? Piping bags wouldn’t work?
Erren says
Hi Vanessa, I use a Wilton 2D Tip and piping bag. You can get it on Amazon 🙂
Joyce says
Wal Mart sometimes has a few decorating tips, and sometimes has the piping bags. But the best place to find them if you don’t want to shop online is at an arts and crafts store, such as Michael’s or Hobby Lobby. But I have to confess, I much prefer online shopping, such as Amazon. 😉
Faith says
How well does it hold up when sitting out? I would like to make some for cupcakes to take to a Halloween party, but it an hour drive. Will it hold up or will it melt?
Erren says
Hi Faith, When I make cupcakes with it I take them out about 30 minutes before serving and have never had them melt on me. This time of year the car shouldn’t be too warm (unless you live in a hot climate). As long as they are chilled when you leave, I don’t think it will be a problem.
Carmen gonzalez says
Hello, how much in advance can this be made?
Erren says
Hi Carmen. What are you using it for? Are you making it and leaving it on it’s own in a container or in a dish?
Anne Cameron says
I live I Florida and having a birthday outside. Could I make this whip cream and put it on top of fruit? Will it melt or get runny?
Erren says
I’m sorry I can’t gaurentee it won’t get runny in the heat.
Bonnie says
Where do you buy skimmed milk powder?
Erren says
It’s in most grocery stores. Some call it powdered mild or Instant Dry Milk. Jut get fat free.
Erren says
They sell it in grocery stores. It’s also known as nonfat powered milk.
Pete says
At the super market where the canned milk is stocked.
Audrey B. says
You can buy just small amounts of anything like skim milk powder at The Bulk Barn. Very cheap. They also carry all types flour, rice , spices, just about everything for baking and cooking, sold by weight.
Very cheap for small amounts to try in a new recipe.
Your big chain grocery store might also carry it in its “bulk section”.