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    Home » Dessert » Sauces, Frostings & Toppings

    How to Make Stabilized Whipped Cream

    Published: Sep 23, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    stabilized whipped cream whipped in a metal bow on a white surface

    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.

    Stabilized Whipped Cream in a clear bowl on a white surface with a piping bag in the background

    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!

    dry milk powder, powdered sugar, vanilla and heavy whipping cream laid out to be used for a stabilized whipped cream recipe on a white surface
    wire whisk in a metal bowl on top of a digital kitchen scale on a white surface

    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 its self.

    heavy cream in a large metal bowl on a digital kitchen scale next to gold teaspoons on a white surface
    ingredients in a large metal bowl sitting on top of a digital scale next to teaspoons on a white surface
    stabilized whipped cream whipped in a metal bowl with a wire whisk and orange spatula on a white surface

    The cream is beautifully thickened, 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.

    Stabilized Whipped Cream in a clear bowl on a white surface with a piping bag in the background

    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.

    Oreo ice cream cake with a bite missing on a white marble surface
    pumpkin cheesecake slice on a cream plate
    salted caramel chocolate cake served on a white marble cake stand with a copper stand
    Mini Oreo Cheesecakes www.confessionsofabakingqueen.com

    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 soemtimes make a tangy thick whipped cream with softened cream cheese- start off by beating your cream cheese and slowly drizzle the whipped cream in.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print
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    Stabilized Whipped Cream in a clear bowl on a white surface with a piping bag in the background

    How to Make Stabilized Whipped Cream

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    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.

    • Total Time: 5 minutes
    • Yield: 2 cups whipped cream 1x

    Ingredients

    Units Scale
    • 8oz (1 Cup) Heavy Whipping Cream
    • 1 Teaspoon Vanilla Extract
    • 1 Tablespoon Powdered Sugar
    • 1 Teaspoon Dry Milk Powder

    Instructions

    1. Place your bowl and whisk in the freezer for five minutes to chill before making the whipped cream.
    2. 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.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

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    wilton 1m

    Wilton 1M

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    Notes

    I like to pipe my whipped cream with these Fat Daddio's Piping Tips- they are amazing! I love the large size.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 5
    • Category: Dessert
    • Method: Whisk
    • Cuisine: American

    Keywords: how to make homemade whipped cream, stabilized whipped cream recipe, no gelatin whipped cream

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Reader Interactions

    Comments

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    1. cookingactress says

      September 24, 2018 at 6:13 pm

      yesss I love things that are frosted with whipped cream!

      Reply
    2. Renee says

      November 05, 2018 at 7:13 am

      I've been making this recipe from Erren's Kitchen for years. Works perfectly every time.

      Reply
      • Elizabeth says

        November 05, 2018 at 8:19 am

        I haven't seen her recipe but I know dry milk powder is such a great trick! 🙂

        Reply
    3. Chad says

      January 19, 2020 at 11:30 am

      Omg, I would have never thought to add dry milk powder, such a game-changer!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 19, 2020 at 2:02 pm

        It totally is Chad, thanks for stopping by!! XX Liz

        Reply
    4. Julia says

      June 19, 2020 at 12:26 pm

      Hey there! I'm hoping you will see this because I'm desperate 🙁
      I tried to make the cream but it turned into what tasted like butter and some water, i then heated in for a bit on a steam pot to melt the butter lumps, but it just turned out liquid and isn't solidifying if I try to whisk it again. Now I know that I probably won't be able to make this into a cream, but perhaps there is something else I could use it for? I would appreciate any advice!! Please help 🙁

      Reply
      • Elizabeth Waterson says

        June 19, 2020 at 4:23 pm

        Hi Julia, I am so sorry you had a hard time. It sounds like you over whipped the cream. IF you overwhip the cream it will turn into butter eventually!! I would advise against never heating whipped cream, it will melt. IF you really wanted to try it in something maybe a recipe that calls for milk, like it might be good in my baked rice pudding recipe or in my scones recipe, but honestly I don't know if I would even risk it. I am so sorry your ingredients and time are wasted. In the future feel free to DM me on Instagram I am quick to reply there and you can send me photos to help troubleshoot. Thanks for reaching out. XX Liz

        Reply
    5. Heather Gray says

      July 11, 2020 at 9:00 pm

      This recipe is awesome! I’ve made this many, many times and it always turns out delicious! And I’ve actually left it in a covered bowl in my fridge for a week and it still looked and tasted the same way it did when I first put it in there. I’ll probably never make whipped cream without adding dry milk powder again! Thanks again for this delicious recipe!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 12, 2020 at 8:10 am

        Hi Heather, thank you for coming back to review the recipe, I truly appreciate it. I too have left the cream for multiple days and it's been great!! Glad you love it as much as I do. Take care. XX Liz

        Reply
    6. Jennifer luv says

      August 25, 2020 at 1:07 pm

      Pls ma. Am from Nigeria sometimes the measurements are not the same. So what should I do?

      Reply
      • Elizabeth Waterson says

        August 25, 2020 at 1:13 pm

        Hi Jennifer, I am not sure what the measurements are in Nigeria. I know that 8oz is a US Cup. Let me know if I can help in any other way. Cheers. Liz

        Reply
    7. brinacyl says

      December 29, 2020 at 3:00 pm

      hi there! do you think I can freeze this piped into small flowers? many thanks

      Reply
      • Elizabeth Waterson says

        December 30, 2020 at 1:59 pm

        Hi Brinacyl, thanks for reaching out. I personally have never piped small flowers and froze them but I use this recipe for icing cakes and freeze them all the time. I would freeze the small flowers on a piece of wax paper for easier removal. Please let me know if I can help with anything else or if you try the recipe. XX Liz

        Reply
    8. Shweta gupta says

      April 14, 2021 at 1:18 am

      Hi Elizabeth, just came across yr recipe for stabilized whipped cream. Since it doesn't contain gelatin can we use this stabilized whipped cream instead of plain whipped cream to make No bake cheese cake

      Reply
      • Elizabeth Waterson says

        April 14, 2021 at 9:12 am

        Hi Shweta, thanks for reaching out! I use just plain whipped cream in my no bake cheesecake recipe here please let me know if you have any questions or if you try the recipe, I would love to know what you would think! XX Liz

        Reply
    9. Ann says

      May 03, 2021 at 5:12 pm

      Can I use whole milk powder, or does it have to be non-fat (skim) milk powder?

      Reply
      • Elizabeth Waterson says

        May 03, 2021 at 5:39 pm

        Yes that should work just fine Ann! Please let me know if you try the recipe and how you like it! XX Liz

        Reply
    10. Maria says

      November 22, 2021 at 5:26 pm

      I have yet to try your recipe, but how can I adapted it to make it a stabilized chocolate whipped cream?

      Reply
      • Elizabeth Waterson says

        November 23, 2021 at 6:23 am

        Hi Maria, yes, I add in cooled melted chocolate once the cream has been whipped. You could also try adding cocoa powder when you add the powdered sugar but I personally have not. Please let me know if you have any other recipes or if you try the recipe I would love to know what you think! XX Liz

        Reply
    11. Cat says

      May 10, 2022 at 2:44 am

      Hi. What a beautiful paste you have I’m just curious how else the milk powder affects the cream-taste, density, smoothness etc. I like mine light and fluffy. Does this make it stiff or dry? If I’m eating it right away like on jello , and don’t need it stabilized, is there any other reason/ benefit to the dry milk?! Thank you so much

      Reply
      • Cat says

        May 10, 2022 at 2:45 am

        ** grr -page not paste!!!

        Reply
      • Elizabeth Waterson says

        May 12, 2022 at 8:18 am

        Hi Cat, we don't think it makes it stiff or dry. It's still light, fluffy, and delicious. But if I am using cream right away and don't need it to hold a shape I don't bother using the milk powder. Hope that helps! Please let me know if you have any other questions! XXX Liz

        Reply
    12. LaChrystal Braggs says

      December 09, 2022 at 8:02 pm

      Hi, can this whip cream be colored?

      Reply
      • Elizabeth Waterson says

        December 10, 2022 at 9:39 am

        Yes, I would suggest using gel food coloring, and starting with a small amount to begin. Please let me know if you try the recipe and what you think! XX Liz

        Reply
    13. Brenda says

      December 25, 2022 at 10:43 am

      Can I use powdered buttermilk as a substitute for skim milk powder ?

      Reply
      • Elizabeth Waterson says

        December 25, 2022 at 3:34 pm

        I have never tried that Brenda, I would assume it would give it a tang flavor but might help hold it up like the milk powder. Please let me know if you try it how you get on. XX Liz

        Reply
    14. Treasure says

      February 01, 2023 at 7:07 pm

      I love this whip cream of yours!! . . . Had to experiment with it tonight. I plan on making your Lemon Raspberry cheesecake for Valentines Day so I said to myself, self, what else can I use for a topping? Whipped cream is always good, but something different. . . .you know. So, I'm making dinner tonight and see my bag of freeze dried strawberries in the cupboard. Yep. Had to try it. Threw them in the mini chopper and really gave them a whirl! Added it in with the powdered sugar, left out the vanilla, and oh boy!! Amazing! Pretty pink color and the flavor is just right. A bit on the sweet side but really good on the brownies we made yesterday. Wish I would have measured, but I'm sure I will experiment some more with it. Might even be able to eliminate the powder sugar. Just thought I'd pass the tip along. Thanks for the great recipes!! T.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 02, 2023 at 7:41 am

        Thank you so much for reporting back T! I am so excited to try adding some freeze-dried strawberries!! Sounds absolutely delicious! Please do report back how you get on with the cheesecake, I am sure you will love it! Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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