Four ingredients are all you need to make Stabilized Whipped Cream. NO GELATIN! Easy and quick, this thick fresh whipped cream is made in 5 minutes. No excuse to use the canned stuff! Perfect on top of chocolate cake, pie, cheesecake, or on top of fresh fruit.
You may be thinking, what a boring post- just whipped cream. The thing is whipped cream is so versatile and tops so many of my desserts that I felt it necessary to explain the way I make it. The other week my mom tried the dry milk powder trick and was wowed at the results.
You could easily buy the junk in the can but for the sake of how easy this recipe is, I don't know why you wouldn't just make your own whipped cream. And homemade whipped cream tastes WAY better than store-bought. Although at Whole Foods you can buy fresh whipped cream- I haven't bought it but I have been tempted. Just cuz most things at Whole Foods are fantastic. But it's also like $10 for a small amount so I always just make my own.
How do l make stabilized whipped cream?
Start off with a cold bold and cold whisk. You can make whipped cream by hand but for the sake of time, I always use my KitchenAid. I just whack the whisk and bowl in the freezer for 5 minutes before I start.
You can totally weigh the ingredients in cups but I find that to not be accurate so I always use a kitchen scale. Mine has had so much use, and it also creates fewer dishes to clean!
So add your heavy whipping cream, then add the powdered sugar, dry milk powder, and vanilla extract. Then whisk on medium speed for 3-5 minutes, or until you have reached hard peaks. This means the cream will hold its texture, it won't puddle down on itself.
The cream is beautifully thickened, with only a little sweetness, and guess what? This stabilized whipped cream will hold its shape for days!
How long does homemade whip cream last?
This stabilized whipped cream does last beautifully for days, but like most food, I like it best when its consumed in the first couple of days. I did once find a slice of cheesecake in the back of the fridge- that had been there for 10 days and the piped whipped cream was still perfect.
Can you make whipped ahead of time?
Totally, since this stabilized whipped cream recipe lasts a few days you could definitely make it a day or two in advance. But it takes only 5 minutes to whip up so I usually just make it fresh. Then if any extra I keep it in the fridge and have with berries over the next couple of days.
What can I make with stabilized whipped cream?
These are just a few recipes I use this whipped cream for- Cookies & Cream Ice Cream Chocolate Layer Cake, Pumpkin Cheesecake with Biscoff Crust, Salted Caramel Chocolate Cake Recipe, or my Mini Oreo Cheesecakes.
Many people will use gelatin to make stabilized whipped cream, while this totally works, it's not my fave. So I don't use gelatin. I also sometimes make a tangy thick whipped cream with softened cream cheese- start off by beating your cream cheese and slowly drizzle the whipped cream in.
More heavy cream recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 8oz (1 Cup) Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Powdered Sugar
- 1 Teaspoon Dry Milk Powder
- Place your bowl and whisk in the freezer for five minutes to chill before making the whipped cream.
- Once the bowl is chilled add all ingredients, attach the whisk and beat on medium speed for 3-5 minutes, or until you have stiff peaks. This means the cream will hold its texture, it won't puddle down on its self.
I like to pipe my whipped cream with these Fat Daddio's Piping Tips- they are amazing! I love the large size.
- Prep Time: 5
- Category: Dessert
- Method: Whisk
- Cuisine: American
Keywords: how to make homemade whipped cream, stabilized whipped cream recipe, no gelatin whipped cream