This stabilized whipped cream takes just four simple ingredients and about five minutes to whip up. No gelatin needed-just heavy cream, powdered sugar, dry milk powder, and vanilla. By chilling your bowl and whisk first, you'll end up with thick, pipeable cream that holds its peaks for days. Perfect for topping cakes, pies, or serving with 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.
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.
Chill, Whip, Serve
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.
The cream is beautifully thickened, with only a little sweetness, and guess what? This stabilized whipped cream will hold its shape for days!
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.
Extra heavy cream on hand? Make one of these recipes next
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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How to Make Stabilized Whipped Cream
This stabilized whipped cream takes just four simple ingredients and about five minutes to whip up. No gelatin needed-just heavy cream, powdered sugar, dry milk powder, and vanilla. By chilling your bowl and whisk first, you'll end up with thick, pipeable cream that holds its peaks for days. Perfect for topping cakes, pies, or serving with fresh fruit.
- Total Time: 5 minutes
- Yield: 2 cups whipped cream 1x
Ingredients
- 8oz (1 Cup) Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Powdered Sugar
- 1 Teaspoon Dry Milk Powder
Instructions
- 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.
Notes
- I like to pipe my whipped cream with these Fat Daddio's Piping Tips- they are amazing! I love the large size.
- 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.
- Prep Time: 5
- Category: Dessert
- Method: Whisk
- Cuisine: American
cookingactress says
yesss I love things that are frosted with whipped cream!
Renee says
I've been making this recipe from Erren's Kitchen for years. Works perfectly every time.
Elizabeth says
I haven't seen her recipe but I know dry milk powder is such a great trick! 🙂
Chad says
Omg, I would have never thought to add dry milk powder, such a game-changer!
Elizabeth Waterson says
It totally is Chad, thanks for stopping by!! XX Liz
Julia says
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 🙁
Elizabeth Waterson says
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
Heather Gray says
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!
Elizabeth Waterson says
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
Jennifer luv says
Pls ma. Am from Nigeria sometimes the measurements are not the same. So what should I do?
Elizabeth Waterson says
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
brinacyl says
hi there! do you think I can freeze this piped into small flowers? many thanks
Elizabeth Waterson says
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
Shweta gupta says
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
Elizabeth Waterson says
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
Ann says
Can I use whole milk powder, or does it have to be non-fat (skim) milk powder?
Elizabeth Waterson says
Yes that should work just fine Ann! Please let me know if you try the recipe and how you like it! XX Liz
Maria says
I have yet to try your recipe, but how can I adapted it to make it a stabilized chocolate whipped cream?
Elizabeth Waterson says
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
Cat says
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
Cat says
** grr -page not paste!!!
Elizabeth Waterson says
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
LaChrystal Braggs says
Hi, can this whip cream be colored?
Elizabeth Waterson says
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
Brenda says
Can I use powdered buttermilk as a substitute for skim milk powder ?
Elizabeth Waterson says
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
Treasure says
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.
Elizabeth Waterson says
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
Ruchika says
Can this cream be stored at room temperature like a buttercream without being spoilt ?
Elizabeth Waterson says
Hi Ruchika, unfortunately, it cannot. Due to the high volume of cream, it is not shelf stable. Please let me know if I can help with anything else! XX Liz
Katherine Hunter says
Turned out perfect and tasted great! I'd never piped icing until today! Very easy!
Elizabeth Waterson says
Aww thanks Katherine, so happy it worked well for you. Thanks for the review! XX Liz
Katherine Hunter says
I have a bottle of light powdered coffee creamer that was bought on accident. I wonder if I can use that in this recipe too?
Elizabeth Waterson says
Hmm I have never tired that so I am not totally sure! I am sorry - please do report back if you try it though!! Thank you Katherine! XX Liz
Susan Eberhart says
I used the prepared stuff in plastic containers forever, then I read the ingredients -ouch, basically made out of stuff like Crisco. Tried stuff in spray can, not sure what happened because it turned into a puddle 2 minutes after spraying it. Tried your recipe and works wonderfully and last a very long time (at least 1 week). Thank you
Elizabeth Waterson says
Hi Susan, thank you so much for the lovely 5- star review. There truly is no comparison to the junk in the cans!!! Happy Baking! XX Liz