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.
Did you make this?
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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.
Debbie says
Delicious. This is my go to recipe. I made it as written and added dutch processed cocoa powder for chocolate. Not overly sweet. Loved it
Erren's Kitchen says
I’m glad you enjoyed it, Debbie!
Yvonn says
I absolutely love this recipe! People think I took hours and hours to make this and don’t believe how easy it is to make!
Erren's Kitchen says
I know it is awesome isn’t it Yvonn, I’m glad you like it, Thank you for your awesome feedback!
Karen says
Powdered sugar is also better than regular white sugar because powdered sugar contains corn starch which is a natural thickener. You can add a teaspoon of corn starch if you are diabetic or if you use a sugar substitute. You can also replace the powdered milk with the corn starch.
Erren's Kitchen says
Thank you for your feedback, Karen!
Andrea says
This is delicious and easy! Way better than Cool Whip. I used only 4 tbsp of sifted powdered sugar and it was the perfect amount of sweetness for me😊
Erren's Kitchen says
I’m glad you liked it Andrea and thanks for the lovely feedback!
Karen says
Powdered sugar is also better than regular white sugar because powdered sugar contains corn starch which is a natural thickener. You can add a teaspoon of corn starch if you are diabetic or if you use a sugar substitute.
Cinderella says
Can you mix mascarpone cheese with this to make a Chantilly frosting?
Erren Hart says
Hi, Chantilly frosting is sweetened whipped cream. It does not contain mascarpone cheese.
Rosemary Curtis says
I made your cream excellent I would recommend it to everyone I transported to my granddaughters in a box raped in freezer blocks I piped it on individual trifles I made in bone china cups they went down a treat I even brought home cream that was left and to my surprise it was still good I will be using it on some scones THANK YOU so much
Erren's Kitchen says
Rosemary, thank you for your wonderful feedback, I’m so glad you enjoyed it!
Rosemary Curtis says
Hi I am going to try your recipe for wiped cream how long will it hold it’s shape as I have got to transport it
Erren's Kitchen says
I hold its shape as long as it is kept in low temperatures! Don’t have it out longer than 30 if you can, Rosemary!
Jennifer G Morris says
I made chocolate whipped cream frosting. Very very good! I’m glad to add this recipe to my favorites list!
Nitzia says
I have a problem! For months ive used this recipe on the kitchen aid. Its stable enough to use and love the flavor but I saw how much people prefer the food processor method . I finally took the chance bought the food processor and when i used it , it did just as you said, got dense thick and it was awesome as soon as I took it out I sealed it in a bowl in the refrigerator. About an hr later i took it out and when applying to the cake it drooped down and turned into a thick liquid very quickly. I panicked threw it in the kitchen aid to re whisk it and added cream of tartar because I was freaking out. It became stable enough to ice but barely salvaged the icing. Can you tell me why it did that using the processor. It’s never done it inthe kitchen aid. I followed the recipe.
April says
Can this be frozen?
Erren Hart says
I get this question a lot. I always make it on the day so I’ve never tried freezing it. Next time I make it (which is quite often) I will freeze some and let you know.