How To Make Stabilized Whipped Cream

4.89 from 198 votes

This stabilized whipped cream recipe is perfect for frosting or a whipped topping for your favorite desserts

Course Dessert

Cuisine American

Keyword easy whipped cream recipe, Stabilized Whipped Cream, whipped cream frosting

Prep Time 5

Total Time 5

Servings servings

Calories 156

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

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.

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.