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.
Bob Wilgus says
Hello, Erren, my wife buys whipped icing in large tubs from Sam’s Club. When decorating cakes or cupcakes, it seems the icing starts to melt, gets runny, and droops. Is there a way to keep this icing stiff?
Maureen says
Hi, Erren. I want to make a raspberry cream filling for cream puffs. I wanted to use fresh squeezed juice but I think that would be too runny. What do you think? I may look for extract and add a touch of pink food paste coloring. I’d rather usethe fresh if it will work. Thank you, Maureen
Erren says
Hi Maureen, I’ll be honest, any time I add anything but a tiny bit of coloring paste, it goes runny. If you find a method that works, please let me know.
Carol says
Hi Erren, Thank you, Thank you !! I really needed this recipe for my son in-laws favorite strawberry Pavlova cake ! It’s been so frustrating to go to all that work only
To have it turn into a creamy puddle because of the whipped cream falling !
Thank you so much !
Erren says
You are very welcome, Carol! I’m so glad to help! 😀
Olivia says
Thanks for this simple and delicious recipe! It has become my go to recipe I made several times now! Thanks again!
Erren says
Hi Olivia, that’s so wonderful to hear! I’m so glad you’ve enjoyed the recipe!
shraddha says
nice recipe 😊
i have few questions,
1. which brands heavy whipping cream do you use, can u please share the photo
2. what if i use less sugar only 2 tablespoon, does it able to hold shape
Misty says
I struggled so much with trying to figure a way. Couldn’t find it on the net either. Just wasn’t using the word “stabilize”. Thankyou so much. I made my Christmas mint pie and it is holding great. Just can’t thankyou enough..
Erren says
Hi Misty, I’m so glad I can help. I know all too well what a game changer this recipe is! Thanks for the great feedback!
Katie G says
Hey this recipe sounds great! I would like to try it but have a question that I can not seem to find the answer to within the comments. With this whipped cream how long will it last in a covered/not covered bowl in the refrigerator? I need to make it the night prior, do u think this is possible?
Erren says
Hi Katie, it will last 3 days covered in the refrigerator.
Sunita says
Hello Maam, I reside in Doha Qatar. Can you tell me which product is non dairy creamer.
Hilary says
Thank you for this recipe It worked perfectly!
If I reduced the powdered sugar would it still work as I found it too sweet.
Thank you
Erren says
Hi Hilary, as it’s added before whipping takes place, I’d assume it would work fine. To be sure I’d do an extra teaspoon of the powdered milk. Please let me know if you try it.
Debbie says
Thank you so much for this whipped cream frosting recipe! I made a Tres Leches layer cake for my brother’s wedding and it had to sit in the refrigerator overnight before being brought out for the reception lunch. The whipped cream held up beautifully, and it was also super easy to smooth over and make repairs after a little accident (the cake box flap hit the side of the cake while putting it out on the cake table)!
Erren says
Hi Debbie, comments like this make my day! I’m so glad I could help make your brother’s wedding a success! Thank you for sharing your experience!