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?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
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.
Jayne says
Such an easy and quick recipe! Worked great and tasted so yummy! I can’t wait to try the chocolate version. Thank you!
Erren's Kitchen says
I’m glad you liked it Jayne 🙂
Jackie says
This is my new go to frosting I love it. Would it be possible to make a chocolate version?
Erren's Kitchen says
Hi Jackie, I’m glad you loved it, I also have a recipe for a chocolate version here https://www.errenskitchen.com/chocolate-whipped-cream-frosting/ enjoy! 🙂
Gerald Fields says
The best whipped cream ever! I used my hand mixer, and my whipped cream turned out perfect. Just what my Key lime pie needed.
Erren's Kitchen says
Awesome, I’m so pleased to hear that! Enjoy 🙂
Venus Glema says
Hi, can I use whipped cream instead of heavy cream in this recipe?
Erren Hart says
Hi, if you mean whipping cream (not already whipped cream), yes you can
Another Happy Grandma says
Clear directions & hints made this so easy! Thanx so much!
Erren's Kitchen says
Thank you! So glad you liked this!
Denise says
I made this recipe exactly but I have to say even though it was delicious I found that the whipped cream did not hold up for more than 2 days. I think cream of tartar is a better solution.
Erren Hart says
Hi Denise, How did you store it?
tictacso says
I’ve made this twice in one week already and I absolutely love it! I was looking for a frosting (not so sweet + not buttercream) and stumbled on this recipe.
On my first run, I took the advice of another reviewer and only used 4 Tbsp powdered sugar to not make it so sweet. Also, added 1/4 tsp almond extract in addition to vanilla since i love almond flavor. It was so good, I had to make it again!
For my second try, I increased the sugar to 5 Tbsp and increased the milk powder to 2 Tbsp since I needed it more stable for piping/frosting this time. It turned out wonderfully. The only issue was that at some point the frosting started to look like it was melting. This happened after i put the bowl in the freezer for 15 min to keep it cold and brought it back to room temp. So, I added more heavy cream (very cold) to the bowl and whipped it again and it revived it! The decorations that I piped held up until the next morning after sitting in the fridge overnight. Also, I had tripled this recipe in order to frost/decorate 12 cupcakes and a 2-layer 6″ cake and it was too much – doubling would have sufficed.
In short, I am so happy to have found this awesome recipe and I will be using it in all the years (or cakes) to come 🙂
Erren's Kitchen says
I love to hear this, it’s great when someone likes a recipe, and fascinating when they play with it. I’m glad this brought you joy 🙂
Julie Hart says
What is your take on using cream cheese as a stabilizer???
Erren's Kitchen says
Hi Julie, I haven’t tried this myself but it sounds like it could work. I hope you give it a try and let me know if it’s a success.
Harry says
Hi..plz can u tell me which blade of food processor u have used to make whipped cream?
Erren Hart says
Hi Harry, it was just the standard chopping blade
C.Dale says
Excellent! I’ve been struggling for years trying to prevent my whipped cream from getting flat and runny. Finally, I can make it the night before and have it all ready the next day to serve to my guests! Thank you.
Erren's Kitchen says
I am glad I could help!