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.
AyNay1981 says
Hi there! I am looking forward to trying this recipe! I have always asked for fresh strawberries in my sons cake when I order it but I am making it this year. Your recipe sounds perfect! Do you think I will be asking for a disaster adding in strawberries?
Erren says
No I think Strawberries should work fine. I’ve had others tell me they have added fruit. Let me know how it goes!
Angela says
I made this for cup cakes , piped some inside and frosted with it. All I can say is OMG!!! I am 54 and have made a ton of whipped cream this by far will be my go to recipe from now on! Made a bunt cake tonight, gonna pipe some in all around when it cools then flip and plate it to put a glaze on. Fabulous!
Erren says
That’s fantastic to hear, Angela! 😊
Von says
Will this freeze ok? Like if I decorated a cake and froze it
Erren says
I honestly haven’t tried it. If you do try it, please let me know.
Janette says
Wow! This recipe looks fabulous! Has anyone froze their frosted dessert with this topping? How was it once it thawed?
Yaro says
I don’t see a video or video link. Where is it?
Erren says
On desktop it auto plays just above the title and on mobile, it’s in the post under ‘here’s how to make it’.
Yaro says
I’m on desktop and it is not showing up. Is there some alternative way to see the video?
Erren says
You can view it on YouTube… https://youtu.be/GROMRh8AOjE
Monique says
❤️Thank you for this recipe ❤️Best whipped cream recipe ❤️xoxo love it
Erren says
Thank you, Monique for the wonderful feedback! 😁
Jess says
I have a question for you. Would it still work if I added fruit or jam to the recipe for flavor and color? Making cupcakes for our daughter’s baby shower and want them fruity and pink.
Erren says
Hi Jess. I’m not sure. I haven’t tried it. I would do a test on a small amount and see how it goes. Let me know if you do.
Jess says
Just wanted to let you know, I added Raspberry jam to it and some food coloring and it was perfect. Thank you so much.
Erren says
Awesome, Jess! Thanks for letting me know!
Debbie says
I have used freeze-dried fruit (raspberries) crushed into a very, very fine powder and sifted through a super fine strainer to remove any larger bits (which will cause speckles). You might also be able to use a powdered drink mix (like Kool-Aid) to add a fruity flavor and color.
Sylvia says
I am making an ice cream cake. Will whipped cream freeze well on a decorated ice cream cake?
Sandra says
Hi Erren,
can I use this recipe to pipe rosettes on a cake? I need to make a baby shower cake and I don’t want the roses to look sloppy.
Thanks,
Sandra
Erren says
Hi Sandra. I use it to pipe all the time! 🙂
Veg says
I love this recipe. It is wonderful. It really does last for days. I used it as a filling for a chocolate cake with raspberry, and also as the frosting. It is was a hit. One of my customer’s told me they had a piece of the cake in their fridge for 3 additional days and it was even better. The whipped cream held up great.