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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

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


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


  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.


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

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