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.
Lorraine says
Worked great for me! Just perfect and so yummy!
Nora says
Hi Erren, I made this for a cake frosting nd it worked perfectly! Thank you so much!
Olga says
Nora,
You actually frosted an entire cake with frosting and not just as a topping for cupcakes? I was wondering how that would work out as a frosting.
Liz says
This is now my go to whipped cream recipe! It never fails! Thanks so much!
Sarah says
Hi, I was wondering if this will hold up in a layered wedding cake that needs to sit out for a few hours before serving. More specifically, if it has enough structure to withstand the weight of multiple layers of cake? One more question, do you think it would affect the recipe if I mixed crushed cookies at the end? Thanks!
Erren says
It’s hard to say as I never had to use it in those ways. My suggestion is to do a test run with a smaller cake.
Rita says
the recipe did not work but i think the powderd milk I used was not totally fat free
Lynn says
I was so excited to find your recipe for whipped cream frosting that can hold up and pipe nicely. Although I consider myself an experienced baker, this recipe was an epic fail for me! I carefully measured my ingredients, also made sure I used non-fat dry milk powder… the results were good last night, I had a channel in the cream that did not fall back on itself although it didn’t look like I expected. I figured that was due to using a food processor over a stand mixer. Also each batch (I made 3) did not yield 2 cups each but didn’t want to over mix it. Anyway this morning when I went to use it, I have whipped cream soup. I even tried to re-whip it with zero luck. Back to the store for me… 🙁 It does taste delicious!
Erren says
Wow, I’m so sorry. I have to say I make this all the time & it’s my most popular post. I have never had anyone report a problem with it. I’m really sorry it didn’t work for you ?
Lynn says
No worries… thankfully a quart of whipping cream isn’t too expensive. I was just so intrigued with the “holds it shape for days” mention in the recipe. I can get basic whipped cream to hold pretty good so I guess I’ll just stick with what I know. Thanks for your response… happy baking! 🙂
Erren says
Just out of curiosity, such as powdered milk and sugar did you add to all that cream?
Lynn says
No, but I did need a lot of whipped cream as I was making a six layer cake. I figured it was best to make the recipe as written rather than triple up. I did the following recipe 3 separate times. 6T of powdered sugar, 1T non-fat milk powder, and 1t vanilla extract to 10 ounces of whipping cream all together in a food processor.
Erren says
I can’t imagine what happened. Especially 3 separate times! Sorry it didn’t work ?
Lynn says
I’m sorry it didn’t work out either.
Valeri says
WOW — I put all the ingredients together in my Kitchen Aid, turned on high for about 3 minutes and boom – perfect, beautiful light frosting for my eggnog poke cake. The office will flip over this tomorrow. Thank you so much, I really hate store-bought frosting and this turned out so well.
Erren says
That’s so great to hear!
Casey says
Hi Erren; I am making the canolli cheesecake for a luncheon. I want to make this whipped cream for the top, but it will be sitting out for two hours. Would this work?
Erren says
It’s fine as long as it’s not sitting in a hot room. Hope it goes well!
Amber says
Is this similar to the cream filling in donuts? Not like eclair filling, where its more of a pudding….also, have you tried flavoring this? Would extracts mess up the consistency?…sorry…I’ve never worked with whipped cream besides store bought..looking to find the perfect cream to fill donuts! Thanks for your help!
Erren says
I’m not sure what kind of cream donuts you’re talking about. It’s not like a Boston Cream custard or pudding. It’s a like a thicker, creamier (and so much better) version of the stuff you squirt from a can. It would make a great filling for a donut!
Brenda says
Can this recipe be used in trifles withholding layering?
Erren says
Hi Brenda, yes definitely!