How to stabilize Whipped Cream – 5 Different Methods
We all need our whipped cream dessert to look just as beautiful tomorrow as it does today. But keeping whipped cream fresh longer can be tricky. These five simple, easy and effortless methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project.
Whipped cream is pretty much perfect for any dessert. Add a dollop of whipped cream to a bowl of cut fruits, and you have turned your fruit bowl into a dessert! Whipped cream with a pie or pastry is amazing too. Isn’t it? My kids will eat it out of a bowl with a spoon.
You can flavor whipped cream with anything from vanilla to cocoa, lemon, cinnamon, liquor, strawberry the list is endless.
Why do we Need to Stabilize Whipped Cream? (Save/Pin)
The most important thing about cakes with whipped cream is the consistency of the cream.
- Too soft and it can make your dessert look limp.
- Have you tried to pipe with whipped cream? Stabilize whipped cream and suddenly piping with whipped cream becomes a dream.
How do you Whip Fresh Cream?
We covered that in our previous post on How to make Easy Homemade Whipped Cream – 4 different methods. Considering that we have many desserts on this blog, you have probably already seen that post by now. Don’t forget to see all the tips I gave as well.
Five Ways to Stabilize Whipped Cream (Save/Pin)
Yup, you read correctly, five different ways to stabilize whipped cream. Ah well, technically just two. So, Let’s talk about them and their substitutes as well as and which to use and when.
- Gelatin – This is common in Bakeries and commercial dessert shops. It usually has the most extended shelf life. Your whipped cream will hold its shape longest. It’s not vegetarian so perhaps not a choice for everyone. A substitute for gelatin is usually agar-agar, but I have not tried using it yet. If I do, I will update the post and let you know.
- Cornstarch – is another way to stabilize whipped cream and it works well. I use cornstarch more often for home desserts as compared to gelatin. Simple and easy as adding it to the whipped cream after adding the sugar.
- Confectioners Sugar/Powdered Sugar – Again what you are doing here is taking advantage of the starch in the confectioner’s sugar which usually is either cornstarch or potato starch.
- Milk Powder – This works on two levels. First, it takes advantage of the starch in the milk powder which usually is cornstarch. Second, it adds a more milky flavor as compared to starch flavor to the stabilized whipped cream.
- Pudding Mix – You guessed it!! Pudding mix contains starch which most commonly is cornstarch or arrowroot.
So Which Should You Use When?
I most commonly use confectioner’s sugar or milk powder for homemade desserts. That’s because I do not keep my whipped cream desserts long. However, when it’s a customer cake, I stabilize the whipped cream with gelatin.
Why? Because I cannot decorate a cake at the last minute. I need to decorate and let the cake sit in the fridge a few hours before the customer comes to pick it up. The customer again won’t happen just before the party, so she still needs to keep it in her fridge for a few more hours. I want my whipped cream to hold up until it’s time to serve the cake/dessert. In this case, gelatin works best.
For these Strawberry Cream Cupcakes, I used confections sugar in my fresh cream.
Let’s Start with the Easiest Methods
How to Stabilize Whipped Cream With…
- Cornstarch – 1 tbsp for every 1 cup whipping cream
- Confectioners Sugar /Powdered Sugar – 3 tbsp for every 1 cup whipping cream
- Milk Powder – 3 tbsp for every 1 cup whipping cream
- Pudding Mix – 3 tbsp for every 1 cup whipping cream
Method
- Start by beating the cream with a whisk attachment.
- Slowly add sugar or confectioners sugar / powdered sugar.
- If using granulated sugar – once you reach the soft peak stage.
- Add the vanilla and cornstarch or milk powder or pudding mix.
- Continue to beat until stiff peaks.
- Your whipped cream is stabilized when you can see the peaks hold their shape firmly.
This can be a bit tricky, so I have a few progress pictures for you below. It is still relatively simple. Pay attention to the temperature of gelatin when adding to the cream.
Tools
Don’t you just love when whipped cream makes a dessert look so delicious?
For this drink, I used pudding mix in my whipped cream.
How to Stabilize Whipped Cream With Gelatin (or Agar-Agar)
Method
Prepare Agar-Agar
Add agar-agar to water. Stir well to ensure no lumps. Let stand for 2 minutes. Heat in the microwave for 30 seconds to a minute. Let cool completely – then follow the same process as below for gelatin.
Prepare gelatin
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
- The gelatin will bloom and become soft.
- Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules dissolve.
- Set aside to cool but not set. This is very important. (take note that the gelatin is completely dissolved – not visible gelatin granules)
Whip the cream
- Pour the whipped cream into a mixer bowl.
- Turn the mixer on medium.
- After a minute – slowly in the sugar.
- Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
- Combine the cream and gelatin well – this will ensure the gelatine does not seize when you add to the cold cream
- Now pour the gelatin mixture into the mixer bowl and continue to whisk.
- Do not overbeat at this point. You will see the cream will hold stiff peaks.
- This whipped cream can be used immediately.
- You can spread it over a cake or pipe as needed.
Storage
- I have kept this whipped cream for up to three days in the fridge, and it won’t go limp or separate.
- To Pipe – place in a piping bag with your desired tip and pipe like you pipe your frosting.
Frequently asked questions?
Regular whipped cream would usually last 3 to 4 hours when not stabilized. Depending on the weather it will last longer or shorter. For example, in summer whipped cream may not last 2 hours outside the fridge while in winter it may last up to 4 hours.
Not necessarily. You can use regular whipped cream without stabilizing for things like drinks and toppings. However, on desserts that must keep for a bit longer stabilizing the cream gives you a little more time.
Yes, you can use agar-agar instead of gelatin. Agar-agar is a vegetarian substitute for gelatin and made of seaweed. Often can be found in Asian grocery stores. The process is similar to gelatin. I have given directions above.
yes, whipped cream is diary!. So all cakes, cupcakes, and desserts that use dairy whipped cream need to be kept refrigerated at all times. They can stand out at room temperature in good weather for a few hours.
Gel food colors are the best to color whipping cream. I highly recommend adding color at the beginning of the whipping process to prevent curdling.
Use 2 tbsp of unsweetened cocoa powder to every 1 cup of whipping cream. Combine it with the powder sugar, cornstarch, pudding mix or milk powder. Add it to the beginning of the whipping process as shown above.
Tips and Troubleshooting – for stabilizing whipped cream
- Whipped cream needs to be chilled not frozen, not warm. Warm whipping cream will not get to peak consistency unless it is cold.
- For quick whipping – place the mixer bowl and whisk in the fridge.
- If you live in a hot and humid climate – place a bowl of ice water below the whipping cream bowl and it will whip instantly.
- My whipped cream is soupy – chill it in the fridge for a few minutes. Then whip again.
- My whipping cream with gelatin added is soupy – the gelatin was warm so the whipping cream won’t become stiff – Just place a bowl of ice water below the bowl of whipping cream and it will whip instantly.
- I think I have overwhipped cream – stop whipping – add a few tablespoons of fresh cream and stir it in using a hand whisk. It should come back to consistency.
- Greasy or lumpy whipped cream – You passed the stage of whipped cream and are now making butter. Over-whipping cream will eventually give you butter. You can’t go back now so, make homemade butter and star with a new batch of whipping cream.
- My stabilized whipped cream is stringy – if you add warm gelatine mixture to cold whipping cream, the gelatine will seize and set instantly which will lead to gelatin strings. That is why tempering the gelatin as I have shown above is a no-fail method.
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How to Stabilize Whipped Cream Five Different Methods
Print Pin RateDescription
Ingredients
Method I
- 1 tbsp Cornstarch
- 250 ml Whipping Cream
- 2 tbsp Sugar
Method II
- 3 tbsp Confectioners Sugar /Powdered Sugar
- 250 ml Whipping Cream
Method III
- 3 tbsp Pudding Mix
- 250 ml Whipping Cream
- 2 tbsp Sugar
Method IV
- 1 tbsp milk powder
- 250 ml Whipping Cream
- 2 tbsp Sugar
Method V – Stabilize whipped cream with gelatin
- 250 ml Whipping cream
- 3 tbsp Caster sugar
- 1 tsp Gelatin
- 2 tbsp Cold water
- 1 tsp Vanilla
With Agar-Agar
- 1 tsp Agar-Agar
- 2 tbsp Water cold
Conversions – Switch between Metric & US for other measurement options
Instructions
Method I, II, III, IV
- Start by whipping the cream with a whisk attachment.
- Slowly add the sugar (or confectioners sugar)
- Add the vanilla and cornstarch or milk powder or pudding mix.
- Continue to whip until stiff peaks.
- Your whipped cream is stabilized when you can see the peaks hold their shape firmly
Method V – Gelatine
Prepare gelatin
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
- The gelatin will bloom and become soft.
- Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved.
- Set aside to cool but not set. This is very important.
Whip the cream
- Pour the whipped cream into a mixer bowl.
- Turn the mixer on medium.
- After a minute – slowly add in the sugar.
- Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature. (This is called tempering the gelatin)
- Now pour the gelatin mixture into the mixer bowl and continue to whip.
- Do not over beat at this point. You will see the cream will hold stiff peaks.
- This whipped cream can be used immediately.
- You can spread it over a cake or pipe as needed.
With Agar-Agar
- Prepare Agar-Agar Add agar-agar to water.
- Stir well to ensure no lumps. Let stand for 2 minutes.
- Heat in the microwave for 30 seconds to a minute.
- Let cool completely – then follow the same process as below for gelatin.
Recipe Notes
Storage
- I have kept this whipped cream for up to three days in the fridge and it won’t go limp or separate.
- To Pipe – just place in a piping bag with your desired tip and pipe like you pipe your frosting.
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Maureen
I do not have have Kitchenaid mixer with a whisk attachment. Can i just use a plain electric hand mixer instead?
Veena Azmanov
Yes, of course, Maureen. You can definitely use your hand mixer to whip cream.
Sneh Arora
Hi Veena,
Could you please clarify this query as well.
Can I use sweetened cocoa powder instead of unsweetened cocoa powder in the recipe for making chocolate whipped cream. Do I need to reduce the amount of powder sugar. And if the amount of powdered sugar is reduced will it affect the stability of whipped cream.
Or can I keep the amount of powdered sugar the same and that the whipped cream will simply taste more sweeter without affecting the stability/ consistency. Kind regards Sneh
Veena Azmanov
You can sweetened cocoa powder and yes reduce the sugar in the recipe. It won’t affect the stability of the whipped cream. And you can keep the sugar it will just be sweeter.
Sneh Arora
Hello Veena,
I like to know if one can make chocolate whipped cream using dark chocolate instead of cocoa powder. And how could you stabilize this whipped cream made from dark chocolate. Thank you and kind regards Sneh
Veena Azmanov
Hey Sneh. You can make chocolate whipping cream but the method is different. I heat the cream and melt the chocolate in it. Then chill it for a few hours. Once chilled whip it until stiff peaks. You don’t need to stabilize it.
Sneh Arora
Hello Veena,
Thank you very much for your clarification. It worked wonderfully. The whipped cream was perfect. I piped rose swirls and the cream was stable the entire day. I used 1/4 cup dark chocolate for one cup cream and added some powdered sugar. This proportion worked fine.
Just one query while heating the cream in a double boiler once the cream is ready and the chocolate is dissolved do you keep the heat on to help dissolve the chocolate completely. Kind regards Sneh
Veena Azmanov
Ah… that is wonderful. I’m happy all went well. Glad to hear it was stable the whole day.
No, you must turn the heat off and take it off the stove…. the heat in the cream is enough to melt chocolate.
Leaving it on can burn the chocolate. Glad things worked out this time.
Thanks for coming back to write this feedback.
Have a lovely day.
Isabel
Hi Veena,, am an amateur in baking. I had tried stabilizing with gelatin. But when i added the colors it looked faint and was not looking very bright. Can you please advise when to add the gel colors to the stabilized cream?
Veena Azmanov
You can try adding a bit more color or add color before you add the gelatine. Hope this helps
veer
After using gelatin to the whipping cream as like you mentioned, my cream has a longer shelf life 🙂 but the only problem is i am not able to pipe it for more than 7 minutes, by that time my cream is starting to get watery inside the bag and no piping designs are coming out properly. I then tried to half fill my bag and do piping but the result is the same. I’m using Silvermark non dairy whipping topping which has a fat16.00g, Saturated/Mono/Poly unsaturated fatty acid as 16.05g. Please help on how to fix this.
Veena Azmanov
Veer. The nondairy creamers don’t work the same as dairy so I don’t think you need to stabilize it. It already has stabilizers added. Also, 16% is too low if you want to pipe. Non-diary creamers are made with vegetable fat and water so when you pipe it probably melts with your warm hands. If possible look for a higher fat percentage creamer.
bhaavi
hi veena, being a vegetarian i do not want to use gelatin… so wanted to ask you if i can use same quantity of fruit pectin as a substitute of gelatin?
thanks
Veena Azmanov
Hey Bhavvi, You can use plain cornstarch instead. There are 5 methods. Cornstarch, pudding mix, milk powder these are all vegetarian. I have not tried fruit pectin so can’t be sure about that. Sorry.
bhaavi
which method out of 5 works great with piping ? and i am using walmart brand heavy whipped cream which says total fat: 8% saturated fat: 18%… is this ok? i remember reading somewhere you said fat should be 35% or more. i am confused.. pls answer asap.
thank you !
Veena Azmanov
Yes, if you want to pipe you need high fat no less than 35 to 38%. I use 5% for my soups and 18% for my quiches – but for cakes it’s minimum 38%
PurpleQueen
Hi Veena, this is a most informative post. I was wondering if the recipe I am making for a New Years Eve party, which is a lemon/blueberry trifle, will need stableized whipped cream. I was planning to use cornstarch, however one of the ingredients for the trifle is instant pudding mix. Will the pudding called for be enough to stablize the whipped cream, or will I need to use the cornstarch as well. Thank you for any closure you can provide.
Veena Azmanov
Hey, Lemon blueberry trifle sounds delicious. I presume you are making a layer of pudding and a layer of cream. Right. Ideally, if you use just cornstarch in the whipping cream will be enough. Not sure I understood the second part of the question. You can use instant pudding mix too which essentially is either cornstarch or arrowroot powder. Does this help? Feel free to ask any if I missed your question. Thanks
PurpleQueen
Veena, many thanks for your quick response. You definitely answered my question. Best wishes for a happy & healthy 2019! Will attempt to send you a picture of my finished lemon/blueberry trifle.
Veena Azmanov
Thank you. Wish you wonderful 2019 as well. Yes, you can share the pictures with me on my Facebook page. Tag me on Instagram or upload the picture on the Pinterest post image as well. Love to see it.
Rob
I have used 1 8oz. Package of softened cream cheese mixed with 2 tbl powdered sugar
folded in per 1 cup whipped heavy cream
Veena Azmanov
Sounds delicious.
Yesim
Hi Veena, thank u sooo much for sharing.
Just a silly question: when you say 1 cup whipping cream plus 1 tsp gelatin, it is 1 cup cream before whipping, right? And just 1 teaspoon gelatin?
Veena Azmanov
Yes, Yesim – 1 cup whipping cream is before whipping. 1 cup whipped cream is usually after whipping. yes 1 tsp gelatin is plenty for one cup
Fagun
Hi Veena, I am unable to get rich’s non dairy whipping cream in UK. I need to frost and fill cakes what alternatives to use? Kindly help
Veena Azmanov
Fagun. I’m sure they have a similar product if not the same brand. I do not know brand in the UK so can’t suggest any.
Liz
Hi Veena. Thank you for this article. I am pleased to learn about stabilizing whip cream. Are there any concerns using a siphon?
Veena Azmanov
Hey Liz. Thank you, glad you found this post useful. I have never used a siphon so honestly, can’t tell you about it. Sorry.
Veer
I would need the cream for the birthday party tomorow evening, when would be the right time to make the cream? if i make it today will that deflate before the party? Please share any ideas? Also i would be pasting some fondant decorations on the side, that i can do on the last minute i think, but please help me with when should i make the frosting?
Veena Azmanov
Veera. You can frost the cake today for tomorrow evening. But you have to keep it in the fridge. Make sure the fondant decorations are light-weight so they don’t just slide down with the weight. If they are already made and heavy. Use cocktail stick or toothpicks to anchor them. But make sure to remove those before you serve so no one gets hurt.
Jolene
Hi Veena,
I was kinda confused with stabilizing the whipped cream using gelatin. You stated,
(e.g. 1)
INGREDIENTS
1 cup whipping cream
and 1 tsp gelatin
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar
and 1 tsp vanilla or extract of your choice
(e.g. 2)
250 ml Whipping cream
1 tsp Gelatin
2 tbsp Cold water
3 tbsp Caster sugar
1 tsp Vanilla
I wasn’t sure if you meant 1 tbsp of cold water or tbsp, and when you mention 1 tsp Gelatin, it is the Gelatin powder right?
Veena Azmanov
I don’t understand what the confusion is? In both examples, it says 1 tsp gelatin and 2 tbsp water. You pour 2 tbsp water in the gelatin and then melt it in the microwave.
Yes, it is gelatin powder.
anusha
hi Veena
I have purchased bakels 1L UHT imitation dairy cream(vegetable fats 26%, sugar 11%, stabilizer E42011, E463,
Emulsifier E472e) I’m baking a doll cake for my little one, just need the pipping on cake to last
can I use the same method below to stabilise the cream
1 cup whipping cream
and 1 tsp gelatin
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar
much appreciated
Veena Azmanov
Anusha. I think imitation dairy cream is vegteble shortening base and does not need any stabilizer. Please read the label – I think usually already includes stabilizer and all you need to do is whip it up
Anusha
Hi veena
Thank u for the response, yip it has 26% vegetable fat. And it has stabilizers…
Just hope it keeps its shape till the next day
Regards
Veena Azmanov
Best of luck..
Cindy McC
Hello Venna,
I don’t know where you live or if you have it you have ever heard of Cool Whip. It is a non-dairy whipped topping. It tastes ok but it’s full of chemicals. I’m pretty sure you have heard of Jell-O; I use it a lot to make Jell-O dessert salads. I’m looking for a way to make these salads with whipping cream that won’t weep like whipping cream does.
There’s also a non-existent whipped topping called Dream Whip. Have you heard of it? If you have, I’m hoping maybe you know of a way I can use one of them to create the salads we love with stability. Please let me know when you have time.
Veena Azmanov
Hey Cindy, I’m based in Israel. I’m not sure if I understand the question correctly. I am not a big fan or cool whip or dream whip. I usually use the fresh whipped cream that I whip myself and when I made my Jello salads I just use whipped cream as is. Sometimes I stabilize it with gelatin so I can keep it longer for a day or two but often for the house I just use regular whipped cream. Feel free to ask any question. Thanks
demi
to make strawberry flavored whipped cream for a doll cake with buttercream frosting…do i add instant pudding mix to whippng cream PLUS powder sugar and cornstarch?thank you
Veena Azmanov
Hey Demi. If you adding instant pudding do not add more cornstarch. Instant pudding is flavored cornstarch or arrowroot powder. Thanks
dimitra
hi veena, i was wondering if its ok to use strawberry flavored whipped cream filling for a doll cake i want ot make with butterceam dam and frosting outside?or better pastry cream
filling?should i make the cake the day before the party?also the other caek with have chocolate mousse fillign with banana slices…how many days before the party i can make that one?this caek will have buttercream icing and fondant..thank you
Veena Azmanov
Hey Dimitra. Not sure if I replied to you earlier but just in case.
Yes, you can use a buttercream dam and fill the layer with pastry cream
Ideally, you can make it a day ahead and it should be ok.
Yes, a day ahead for the chocolate mousse and banana slices would work as well.
I usually do not do fresh fruit too early as it discolors and then not so pleasant to eat.
Not sure how your weather is but watch for the humidity if you put fondant cake in the fridge.
If it’s too hot – I’d say – chill as much as you can with the buttercream.
Then do the fondant but do not put the cake in the fridge.
Hope this helps.
Bernie
It has always been my understanding that corn starch needs heat to thicken but I would like to try and use cornstarch as it has no flavour to stabilize the whipped cream. This way I can control the sweetness of the cream and still serve it the next day. Is there anything I need to do to the cornstarch?
Veena Azmanov
Hey Bernie. In this case cornstarch will only act as a stabilizing agent – doesn’t add flavor. If you want to add flavor with cornstarch use pudding mix – that is flavored cornstarch.
Monica
Hi Veena,
to start I want to thank you for sharing your knowledge, fantastic!!!!!
I have a question: can I use (I’m sure I can, just don’t know how to substitute) gelatine sheets?
Thank you
Monica
Veena Azmanov
Thank you, Monica. Yes, you can use gelatin sheets. Just soak the gelatin sheet in cold water for a few minutes until it’s soft. Then dissolve it in the micro or double boiler. Let it cool then use as I have shown in this post. Make sure the gelatin is not hot or it will seize. When barely warm add a few scoops of cream first to the gelatin – mix it up then add to the whole batch of cream.
Karla Welsh
Hi there, could I mix in jam with this or keep them separate? Also the same with a passionfruit curd?
Veena Azmanov
Karla. You can add jam to whipped cream but it will affect consistency – depending on what you use it for it may or may not work. In layers I like to put them in layers separately. Same with passion fruit
Zainab
Hi mam I have 30% fat dairy whipped cream so which method should i opt for stiff peaks????? Ans also i have gone through comments ome said that using gelatin gave lumps so used tempering ,whats tempering.??? plzz rply on these queries as i want to make my cake tomorrow
Veena Azmanov
Hey Zainab – 30%fat is fine to use for stabilizing whipped cream. yes, you will get stiff peaks with this fat as well. Tempering means to add a little-whipped cream to the slightly cooled gelatin then to add the gelatin to the rest of the batch of whipped cream. This will prevent the gelatin from getting lumps.
Sana
Hi mam I have dairy whipped cream with 30% fat so which method should i opt for stiff peaks.??? Plsss ansaer this as i want to make it tomorrow…And As i have gone through comments One has written gelatin gave lumps so she used tempering so whats tempering.??
Veena Azmanov
Hey Sana – 30%fat is fine to use for stabilizing whipped cream. yes, you will get stiff peaks with this fat as well. Tempering means to add a little-whipped cream to the slightly cooled gelatin then to add the gelatin to the rest of the batch of whipped cream. This will prevent the gelatin from getting lumps.
Herve
I did not know you can stabilize whipped cream. Tried it last week. Wow.. Thanks for sharing.
Veena Azmanov
Thank you, Herve. So happy you have success with this recipe and loved it. Thanks for coming back to leave this feedback. Have a wonderful week.
Keysha
Hello! This post was very helpful. I wanted to know if I made strawberry flavored stabilized whipped cream but wanted the whipped cream different colors to accomplish a rainbow color decoration on cupcakes, can this be accomplished? If so do I use gel colors? Also do I make this whipped cream the day before I decorate my cupcakes? Thank you for any feedback you can provide.
Veena Azmanov
You can use gel colors. Make them separately then use them in a piping bag or such to pipe it on the cupcakes. You can make these a day ahead and keep them in the fridge.
Betsy
Dear Veena
Do I need to whip up the cream before putting into my chilled Cheese cake.
Can I just add into the cheese cream with the fresh cream and add za in the gelatine.
Will it set ?
Veena Azmanov
Hey Betsy. Not sure what recipe you are making but if it’s a standard cheesecake – its best to whip the fresh cream, add the cream cheese and sugar. You will need gelatin to set.
Linda Burlingame
Is Italian Cream stiff enough to use a layer between regular cake tiers?
Veena Azmanov
Hey Linda. When you say Italian cream, do you mean fresh cream? This is fresh cream and yes you can use it in between layers of the cake but the cake will need to be kept in the fridge. Also since it’s dairy the shelf life of the cake is short as the whipped cream after a day will start to go soft. Hope this helps. I have made a whipped cream cake using whipped cream as the filling and it stayed well for the next day.
Simone dela Calzada
Hi there, love your work. I’m making a two tiered cake covered in fondant. My customer wants fresh strawberries with whipped cream. Will it hold if I used your stablelizer whipped cream recipe and crumb coat it with buttercream? Just worried that the whipped cream will melt. Thank you in advance.
Veena Azmanov
Fondant is too heavy over whipped cream so even if you stabilize it, it will be too soft under fondant. If you want strawberries and cream – just decorate a dessert with strawberries and cream – it looks pretty just as is I think.
Syma
Do you know how long the stabilized cream made with the powdered sugar will hold? I’m wondering if I can use that for a trifle I’m making a day before serving.
Veena Azmanov
Hey Syma. A day before might work. It depends on the weather too! If it’s warm it will melt faster on a cool day it will last longer
Syma
Thank you!
Veena Azmanov
You are welcome, Syma.
Bernadette
How can you make chocolate whip cream please thank you have a great day
Veena Azmanov
Just add cocoa powder with the whipping cream when you add the sugar. I like to use chocolate pudding powder – work nicely too.
Bernadette
Thank you so much ?
Veena Azmanov
You are welcome
Bernadette
How much pudding mix? The small box?
Veena Azmanov
Yes, it depends on how much cream you making. I’d say 1 tbsp cocoa per cup of cream or 2 tbsp of pudding mix.
Bernadette
Instant pudding mix?
Veena Azmanov
Yes you can use instant pudding mix for sure
Austine
Thank you so much for this post. I did not know you could stabilize whipped cream. I used them on my cupcakes last week and they stayed good for 4 hours in this weather. Normally they would just melt!! Thank you!
Veena Azmanov
Thank you, Austine. So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
Lina
Hi Veena,
Can i use Cognac in the whipped cream, im going to use it to make black forest cake.
I love your site, very informative😊
Thank you,
Veena Azmanov
Yes, of course, Lina. You can flavor the whipped cream with cognac. Yes, it will be delicious in the black forest.
Thanks, happy you like my blog.
Glend
Used this last week. Worked great. Thanks
Veena Azmanov
Thank you, Glend. So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
Marcoov
Thank you for this recipe. I used it on my black forest cake last week. Worked like a charm
Veena Azmanov
Thank you, Marcoov. So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
Tobore
Hi Veena,
Thank you for these tips. Ill try it tomorrow. Just want to ask if i can fill layer with this and cover with swiss meringue butter icing?. Urgent response needed please. Thank you
Veena Azmanov
Yes absolutely Tobore. You can fill a cake with whipped cream and frost it with Swiss Meringue BC
Tobore
Oh great, Ill do that next time. I used your recipe today.At some point it curdled and i almost wept, then i popped it in the freezer for a few minutes and it got stabled enough to use. The silkiness was heavenly!
All conditions were perfect and i followed all instructions, against next time please what can i take note of especially?
Veena Azmanov
Ah!! Sounds like you added the mix hot? or the weather was really hot? I usually use a bowl of ice water below my whipped cream in summer. This really helps a lot.
Azot
I used flavored gelatin last week and it really was so good. So happy I found your blog. THanks for sharing
Veena Azmanov
Thank you, Azot. So happy you have success with this recipe and enjoyed it. Thank you for coming back to write this feedback too. Have a wonderful day.
Teraesa
Just curious, could you use flavored gelatin with the same method? Give it a little extra flavor? I just used blue raspberry Jello in frosting and it was great, so it was in my head as I read this. ?
Veena Azmanov
Oh Yes absolutely!! Extra flavor is always welcome right?
Anita khared
hi mam, very well explained. i have some questions plz help me out.
When i use whipped cream piping or decorationg the cake my cream is melting in my hands. And its coming runny from the nozzels.
And if i wanted to take my decorated cake outside in summer days my cream is melting. Plzzzzz mam help me out thanks
Veena Azmanov
Anita sounds like you live in a very hot and humid place. Also are you using fresh cream or soy cream? The cream will usually melt when it’s warm which is why we have to keep in the fridge and yet the fresh whipped cream should work for a while. Try the gelatin version.
Darlene
I also read somewhere that if you add a pinch of salt to the one that uses the powdered sugar (or I guess you could do it to any of the recipes) it will help cut down on the sweetness. It actually works! Thanks for all the great tips and recipes!
Veena Azmanov
I add a pinch of salt in all my desserts and sweet stuff. almost everythign I make lol. I think it really brings out the flavors more and yes in buttercream it does help cut the sweetness.
Madiha
Hi, thanks for the detailed info. I follow your YouTube channel too religiously, and love it. I have one question to ask you, I want to add pastry cream to my whipped cream, do you recommend using Gelatin(I used agar agar last time, it didn’t really become stiff), or just add pastry cream. I want something stable to be used as a filling for the cake. Looking forward to your reply.
TIA
Veena Azmanov
Hey Madiha. Thank you! I have a Vanilla Pastry Cream for cake filling recipe, it’s a bit stiffer than the pastry cream we use for desserts. And then you can add a stabilized whipped cream which uses gelatin. The two together should hold very well in the cake.
Debbie Mortimer
I have tried using gelatin to stabilize whipped cream in the past but often ended up with lumps of gelatin in the cream…I just tried your “tempering” method and it worked like a charm. Thank you so much. My strawberry and cream cake turned out great.
Veena Azmanov
Ah, I know what you mean Debbie. Those gelatine grains can be such a pain. I’ve done that in the past. So happy my method worked for you. Tempering is the full proof method for sure with whipped cream and gelatin. That strawberry and cream cake sounds yum. Love fresh flavors like these
Chhavi
I love ur blog. I made cake with whipped cream filling and stabilized whipped cream frosting. Then,I decorated the overnight refrigerated cake with the fondant but after 30 min on room temp,my fondant started melting. I don’t know the reason. Can you help me??
Veena Azmanov
Hey Chhavi! why are you covering a whipped cream cake with fondant? Why not use buttercream instead? whipped cream is very light and has high moisture content – fondant is very heavy over such a delicate icing and the moisture melts the fondant. Next time use buttercream. Keep whipped creams just as it. They are best served as ‘whipped cream dessert cakes’
Lashonda
I didn’t even know this was possible! Thank you! Can you help with a couple of questions?
1. can these methods be used by adding to store-bought whipped cream? I have to do so much already, because of food allergies, I’ll take any shortcuts I can.
2. Do these help keep a dessert looking nice when it’s outside? Our party will be at a park and the temp will be in the low to mid 80s.
Thank you so much!
Veena Azmanov
Lashonda. What do you mean store bought whipped cream? I think those are not dairy whipped cream but veg oil based non dairy creamers? So not this won’t work on those. This is for fresh cream made from dairy whipped cream. The more the fat content the better the whipped cream will hold. Yes, stabilized whipped cream usually will have a longer shelf life and will stay whipped longer but still not in hot humid weathers.
Lashonda Neal
Ah ok. I didn’t know that, as we never use it! Thank you!
Veena Azmanov
You are very welcome Lashonda
Kerry
I did not know you could stabilize whipped cream. Always wondered how the pastry shops keep it so well for so long. Thank you – love your blog
Veena Azmanov
Thank you Kerry. Yes you can and it works wonderfully just like the shops. Thank you – happy you love my blog.
Giselle
Thank you for sharing these. I need to use whipped cream on my cupcakes all the time but I usually did it last minute and it was so stressful. Now I do it one day ahead and it is so much easier for me. Thank you.
Veena Azmanov
You are very welcome Giselle. So happy to hear this helped – definitely sounds stressful to pipe them last moment.
Jill
Do you think stabilized whipped cream with gelatin would be okay for macaron filling? I find every other kind of filling to be too sweet when combined with the macaron shells. Have you tried this before?
Veena Azmanov
Jill whipped cream would gets soaked into the macaron shells and make them soggy.. try a dark chocolate ganache or Meringue based buttercreams that are less sweet.. try lemon curd type of fillings that are not too sweet instead
Penny Hamilton
Hi Veena
I have leaf gelatine in my cupboard and can’t decide what the equivalent of 1 teaspoon powder gelatine would be – can you advise please? Many thanks
Veena Azmanov
Hey Penny, If I remember correctly – 1 tsp powder = 3 sheets and 1 envelope = 4 sheets.
Chitra
Hi Veena. I live in Middle East and the closest heavy dairy whipping cream I’ve come across is with that with a cream ratio of 35.1%. Will I be able to stabilize with gelatin and pipe? Thanks.
Veena Azmanov
Yes Chitra – 35% is good fat content – should definitely be able to stabilize.
Omeca Ballero
Thank you so much for this detailed post. Always wanted to know how they do it at the shop. I tired the gelatin version and it stayed really fresh for a long time. I guess the gelatin is the best if you need it be last long. Thanks again.
Veena Azmanov
Thank you Omeca. Happy this post was helpful. Yes often the shops go with gelatin cause it stays firm longest. Thanks for coming back to write this feedback. Appreciate it very much
N Gandhi
Hi ma’m,
I just wanted to know that I’m staying in oman and here I’m usking dream whip powder to make whipping cream. May i know how, hiw much n when to add cornstarch on it?
Veena Azmanov
N, This post shows how to stabilize dairy whipped cream. The dream whipped cream I believe is already stabilized!! Not very certain but I’m quite certain it’s a non dairy whipping cream you are using made from veg oil? That just needs to be whipped to stiff peaks. I highly recommend reading the label on the carton.
I have mentioned in the post how much of each ingredient to use Thanks
Horn hautent ferner
Love this recipes.I always wanted to know how to do this. Thank you so much for sharing
Veena Azmanov
Thank you Horn. Glad you enjoyed it.
Ritu
Hi Veena, I live in Kolkata in India. Availability of dairy whipping cream here is limited. The only product that might qualify as a heavy whipping cream has a fat content of only 30%. The non dairy varities are excellent to work with but don’t taste that good. I cannot use gelatine; do you think this cream with a 30% fat content can be stabilised with milk powder? Will it be suitable for piping decorations on a cake? TIA
Veena Azmanov
Ritu it the whipping cream is real dairy and 30% fat then it will stabilize with cornstarch or milk powder. Not sure if you can pipe firm with it but you might be able to pipe some border and stuff.. Again it all depends on the quality of the cream.
Roma
I believe you can get Tropolite (Brand Name for whipped cream). It’s the best product, healthy version and nothing to be added to it. You can whip and use it.
Veena Azmanov
Thanks Roma
Lakshmi
Thank you so much for your information
Veena Azmanov
You are very welcome Lakshmi
Cliff
Great recipe! Thanks for sharing
Veena Azmanov
Thank you so much Cliff
Melanie
Thank you for sharing these methods! I was able to incorporate stabilized whipped cream into a family recipe that traditionally used Cool Whip. I used the corn starch option and it worked perfectly — tasted better, too! I’ve shared your link/site on my blog because I think it’s important to spread the word! Thank you, again!
Veena Azmanov
Thank you Melanie. I’m happy to hear that. I saw your pecan butter tart looks good. I shared it on my page too – Please check your social share buttons cause they do not feature any image. I think you will get more traffic if people saw the image when they shared it.
Mona
What should be the ratio of cornstarch or milk powder or custard powder to whipping cream ratio?
Veena Azmanov
I have mentioned them on the blog Mono.. just check the paragraph above the recipe for the one with gelatin
Anju
Can you pls mention the exact grams of cornflour needed for one cup whipping cream ?
Veena Azmanov
Yes it’s mentioned in the post Anju. Just look above the recipe for – with gelatin.
Tamanna jahan
thnx for ur recipie. one question I have that can I use cornflour instead of cornstarch???
Veena Azmanov
Constarch and cornflour are the same just different name Tamanna. In the US we say cornstarch but most other places they say cornflour. <3
Fanny
Hello Veena, can I get your advice on how to make a non dairy whipping cream to decorate the cake so it could stay looking good for at least one day?My daughter is allergic to milk and corn and egg white. And i’m planning to use the whipping cream to make rose flowers on a cake.
Veena Azmanov
Fanny it depends on the type of whipping cream and weather you have. I think with non dairy you do not need to do anything more than just whip it. The one I used was made with veg shortening based and was quite stiff on it’s own. So had no problem with piping. I’d say whip a small batch and do a test first.
Sharen
Hi Veena.. thank you for the recipe… can i add fondant figures on stabalized whipped cream.. will it melt the fondant figures?
Veena Azmanov
Not sure it will melt per say but fondant is heavy so if you add straws below the figure for support might work. If the cream is soft it will soften the fondant.. it’s sugar and sugar will melt when it touched liquid..Know what I mean.?
Precious
Hi V. When can i add the colour in & do u think it will work very well on a 3 tear cake? Im still learning & i dont normally use fresh cream.
Veena Azmanov
You can add color as soon as it reaches the desired peak. It can work with a three tier cake – Just work with them individually like you do with buttercream and then dowel and stack as per normal. Of course because it’s whipped cream you don’t have a long shelf life so keep that in mind and you need to keep in it the fridge so consider fridge space. Add fruit last minute of they will go limp.
Chloe
If I want to add liquid colouring, when should I add it?
Veena Azmanov
YOu can add it when it reaches soft peak stage.
Milka
Hello Veena,
I like to use cornstarch as stabilizer, do I need to add powdered sugar for sweetness and vanilla extract? When and how much?
For other flavors, such as chocolate or matcha (green tea), when and how much do I put in?
Thank you,
Milka
Veena Azmanov
Yes you can add powder sugar for sweetness and vanilla as well. I use 2 tbsp powder sugar and 1 tsp vanilla for every 250 ml of whipping cream. I prefer to add matcha when it is in liquid form before wipping. As for melted chocolate – fold it in cooled once the cream is whipped.
Madiha
What is matcha
Veena Azmanov
Matcha is Japanese green tea powder
Suchi
Hi Verna! I love your recipes and tips! Can I cover my cake with fondant if I use stabilised whipped cream as frosting?
Veena Azmanov
No if you want to cover the cake in fondant please use buttercream or ganache or any firm icing. Fondant is too heavy for whipped cream
Maya
Is it whipped cream can stand in hot weather in phillippines like how many hours? Tnx. I admire your works a lot
Veena Azmanov
No I don’t know about that. I have not tired it in hot weather. I have used it in summer but indoor only. A few hours <3
Beth
What does work best in hot weather?
Veena Azmanov
Hot and humidity will always play it’s part on cold cream. So I highly recommend you keep it in the fridge a much as possible. You can use cornflour but gelatin might give you a little more shelflife.
Beng
Hi. You said we can use corn flour as a stabilizer; but on your picture it seems like you’re pouring corn syrup. Is that what you meant?
Veena Azmanov
The post is showing you two method. The step by step pictures is showing you gelatin not corn syrup. The second method I mentioned is corn starch – there is not post for that. Please read the post again so you know which to refer to Thanks.
Tharmila Kanagashankar
Hi veena i live in france. What is the name of whipped cream in france.thank you for your reply
Veena Azmanov
Heavy cream (for whipped cream) I think it’s called… “Crème Fleurette” Please check. It should say creme’ about 35% to 38% and over lol
The Creme’ fraiche is not the same. It’s sour cream.. <3 Hope this helps. Sorry been a long time since I visited France. <3
Nicole Sew Lilruthan
Hi there Veena do you have any tips on how to stabilise cream cheese
Anonymous
Hello Veena , this is a very good tips .
Veena Azmanov
Thanks
Gildete Guarda
I am passionate about your work, you are a true artist. God bless you. Kisses.
Justina
I love baking and just wonder what kind of recipe you use for the whipping cream? Just natural cream, vanilla, and sugar? Great job on your blog!
Veena Azmanov
I buy 38% cream from the super market and yes, just cream, vanilla and sugar
Rejina
Thank u Veena. Could u please confirm the size of a cup which u have mentioned above as 1 cup of whipping cream.
Veena Azmanov
A standard cup size is 250 ml.
Rejina Gurung
U said 1 cup of whipping cream but what size is the cup?? TIA
Veena Azmanov
Rejina – 1 cup is about 250 ml Thanks
Subrata Jena
Thank you so much for giving tips to stabilise the whipped cream
Subrata Jena
Thank you so much for giving tips to stabilise the whipped cream
Veena Azmanov
You are very welcome Subrata
Tina Mohan Kumar
Thank you. Something I've learnt today.
Veena Azmanov
Thank you Tina – So happy to hear that.
Vijayalaxmi Singh
Excellent works you do. True artist and one with a good heart.
Veena Azmanov
Thank you so much Vujayalaxmi
Rayella Ella Pimentel Olleta
Thank you so much for sharing this
Veena Azmanov
You are very welcome Rayella
Ketki Shah
Great now I can easily stabilize whipped cream. Thanks so much
Veena Azmanov
You are very welcome Ketki
Sonal Shah
Thanks but can u also give tip to make perfect whipped cream at home plz plz plz
Veena Azmanov
I have already shared with you how to make whipped cream before. See here
Sarina Alisa Cuellar
You need to make a book 🙂 You have such amazing recipes
Veena Azmanov
Thank you so much Sarina
Amee J Shah
Ty so much – Love your blog
Veena Azmanov
Thank you so much Amee
Eugene Dagle Macalino
thanx for the nice tutorials you always share. Soooo generous.
Thiri Tun
Thank you so much for your sharing. I love to try soon.
Veena Azmanov
You are very welcome Thiri Tun
Jivani Jeyasingam
This is a great tip! Question, will it melt from hot weather though? Butter cream icing does that and it is pretty annoying.
Veena Azmanov
It does not melt just so instantly. I use whipped cream in hot weather here and it’s really hot. Stabilizing just reinforces it and adds a bit more stability but in general, it stays out for a while – not too long if it’s too hot
Sophia Maounis
I use whipped cream not stabilized and it doesn’t melt (at least not right away, only after it’s been laying outside the fridge long) and I live in a rather warm country. I haven’t made stabilized whipped cream yet (which I’m planning to real soon), but I’m guessing that it’d be all right!
Manisha Goyal
Thank you so much. I just wanted to ask won't the cornflour change the taste of the whipped cream ??
Veena Azmanov
NO!! it does not affect the taste at all.
Debs
I just used it and it did not alter the taste.. Although I did add vanilla flavoring.
Manisha Goyal
Thank you so much. I just wanted to ask won't the cornflour change the taste of the whipped cream ??
Bilkish Rymankhan
hi … u had cornflour or pudding mix in powder form? tnxxx
Veena Azmanov
yes!! These do come in powder form.
Sangeeta Singh
thanks for letting me know how to stabilizing whipping cream. I always wondered about this.
Veena Azmanov
You are very welcome Sangeeta
Anonymous
Perfect recipes at the perfect time!!! My daughter has requested a minnie cake for her birthday and I am not a fan of fondant! So I decided I needed to find a way to make it with fresh cream! Thanks for letting me know the best way to stabalize the whipped cream!!! Would you still add the color at the end?
Veena Azmanov
So happy to hear that. Happy Birthday to your daughter.
Anonymous
Hi veena… can u plz tell me if I can use gelatin in this way with non dairy whipping cream?? Also please tell me if decorating cakes with non dairy whipping cream is a common practice?
Veena Azmanov
I have not tried it with nondairy whipped cream but I don’t see why it will work. Please do let me know the results.
Anonymous
Hi veena, just want to ask if this will not melt easily? Coz im planning to use ur recipe for cupcake.. im here in muscat city oman.. the weather is hot this time… Thanks
Roditha
Veena Azmanov
It won’t melt just like that but yes if you keep it out in the sun or really hot climate. So keep it chilled until you need it.
Veena Azmanov
Thanks for the kind gesture Maria. That is so sweet of you. I know about 'whip it'. It's an excellent stabilizer. I use to use when in the US. I do not find it here however, and don't like any other similar products.
This post is especially for those like me who cannot get products like 'whip it'. Sometimes it's best to know the simplest and easiest
William Lindsay-Smith
Hi Veena,
You could also add some milk powder in the similar way as the cornflour or pudding mix to stabilize the whipping cream. This will help give body and volume.
Veena Azmanov
Yes you sure can William – Milk powder usually has starch added to it to prevent the mix the milk solids from clumping. So yeah if you want cream to be more milky you can add milk powder as well.