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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

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5 from 6 reviews

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

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

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.

Find it online: https://confessionsofabakingqueen.com/stabilized-whipped-cream/

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