This simple five method stabilize whipped cream recipe 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.
Table of Content
- Why do we need to stabilize the cream?
- Five ways to stabilize whipped cream
- So which method should you use, and when?
- How to stabilize whipped cream
- Tips and troubleshooting
- Variations
- Recipes with whipped cream
- Frequently asked questions?
- You may also like
- Printable Recipe
- More DIY recipes
- Join the conversation
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 the whipped cream with anything from vanilla to cocoa, lemon, cinnamon, liquor, strawberry the list is endless.
Why do we need to stabilize the cream?
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 the whipped cream and suddenly piping with whipped cream becomes a dream.
- Whipping the heavy cream and then stabilizing it usually requires an additional simple ingredient.
- It has a longer shelflife than regular whipped cream so save leftovers in an airtight container.
Five ways to stabilize whipped cream
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 which to use and when.
- Unflavored 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 the longest. It's not vegetarian so perhaps not a choice for everyone. A substitute for unflavored gelatin is 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 the starch flavor to the stabilized whipped cream.
- Pudding mix - You guessed it!! The pudding mix contains starch which most commonly is cornstarch or arrowroot.
So which method should you use, and when?
I most commonly use confectioners' 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 unflavored 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 pick it up 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.
How to stabilize whipped cream
1 - 4 Stabilizing whipped cream with starch
- Cornstarch -
- Confectioners Sugar /Powdered Sugar -
- Milk Powder -
- Pudding Mix -
- Place the bowl of your stand mixer and the whisk attachment in the fridge for 7 to 10 mins to chill (optional).
Pro tip - Chilling the bowl is a great way to speed up the whipping process, especially in warm weather. - Pour the whipping cream into the chilled bowl. Start whipping the heavy cream using the chilled whisk attachment.
- After 30 seconds of whipping to soft peaks gradually add in the sugar, powdered sugar, cornstarch, milk powder, or pudding mix. Whip another minute or two until you have nice thick and fluffy whipped cream.
Pro tip - Adding more cornstarch or pudding mix will not stabilize it more, and it won't taste good. So, don't use more than the required measurements. - Finally, add the vanilla extract (or other flavorings) and combine well. Your whipped cream is stabilized when you can see the peaks hold their shape firmly.
Pro tip - Over-whipping cream will result in separation which makes buttermilk and butter. So, once it is fluffy with firm peaks, stop whipping.
5. Stabilized whipped cream - gelatin method
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.
Prepare gelatin
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes. The gelatin will bloom and become soft.
Pro tip - Don't skip on soaking the gelatin, it will dissolve better, otherwise, it can be grainy. - Dissolve gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved.
Pro tip - Do not overheat the gelatin as it can lose its gelling ability. - Set aside but keep warm while you prepare the whipped cream.
Pro tip - Make sure the gelatin is completely dissolved - there should be no visible gelatin granules or foam. If you have any foam on top, skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.
Whip the cream
- Pour the whipped cream into the bowl of a stand mixer with the whisk attachment. Start whipping at medium speed.
Pro tip - Chilling the bowl is a great way to speed up the whipping process especially in warm weather. - After 30 seconds, gradually add the sugar and vanilla extract.
- Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the dissolved gelatin.
Pro tip - This is called tempering the gelatin. If you add gelatin directly to the chilled whipped cream, it may seize and cause small lumps. Tempering is a fool-proof method to incorporate. - Now, pour the gelatin mixture into the mixer bowl with the rest of the whipped cream and continue to whip until you have firm peaks.
Pro tip - Do not overwhip at this point otherwise the gelatin will get stringy. - This whipped cream can be used immediately. You can spread it over a cake or pipe desserts as needed.
Using 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 or in a saucepan over medium heat until it boils.
- Let cool - then follow the same process for tempering as we did for gelatin.
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.
- You can freeze whipped cream in an airtight container.
Tips and troubleshooting
- Heavy whipping cream needs to be chilled not frozen, not warm. Whipping cream will not get to peak consistency unless it is cold.
- Chilling the utensils used such as the mixing bowl of the electric mixer and whisk in the fridge for a few minutes will keep the cream cold which whips faster and better.
- 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 refrigerator 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 over whipped cream - stop whipping - add a few tablespoons of liquid whipping 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 start 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.
Variations
- Whipped cream cheese frosting - add softened cream cheese to the whipped cream frosting to make a richer whipped cream cheese-based frosting.
- Whipped pastry cream filling - add pastry cream to the whipped cream frosting to make a delicious filling for pastries such as profiteroles and cream puffs.
- Whipped cream buttercream - add heavy cream to the buttercream to make it light and airy.
Recipes with whipped cream
Frequently asked questions?
How long will the stabilized whipped cream last?
Regular whipped cream is at its best for a few hours. It can stay in the fridge overnight too. Stabilized whipped cream can last in the fridge for 2 to 3 days (sometimes more)
Can I use cornstarch to stabilize whipped cream?
Yes, absolutely, cornstarch is one of the starches in my methods from 1- 4. You can use cornstarch on its own but it also exists in powdered sugar.
Must I stabilize the cream every time I need to use it?
Not necessarily. You can use regular whipping cream without stabilizing for things like drinks and toppings. However, on desserts that must keep for a bit longer stabilizing gives you a little more time.
Can I color whipping cream? How do I color whipped cream?
Gel food colors are the best for coloring whipping cream. I highly recommend adding color at the beginning of the whipping process to prevent curdling.
Can I make low-fat whipped cream? and can it be stabilized?
Low-fat creams (25% fat) can be whipped if you work with them while very chilled. Chill the cream, as well as all the equipment used to whip it. Additionally, place the bowl of whipped cream over a bowl of ice while whipping it. Low-fat creams can also be stabilized in 5 different ways as shown in this video as well
What do you serve with whipped cream?
There is so much you can do with whipped cream.
You can serve it with chocolate-coated strawberries,
serve with a pecan pie or apple pie, use it in trifles,
decorate your chocolate cake, vanilla cake, or
decorate desserts like cheesecakes and more.
Printable Recipe
How to Stabilize Whipped Cream 5 Methods
Print Pin Rate Share by Email Share on FB Save GrowCalories: 577kcal
Adjust Servings Here: 4 servings
Description
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 and easy 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
Video
Ingredients
Method I
- 1 tablespoon Cornstarch
- 1 cup (240 ml) Whipping Cream
- 2 tablespoon Sugar
Method II
- 3 tbsp Confectioners Sugar /Powdered Sugar
- 1 cup (240 ml) Whipping Cream
Method III
- 3 tbsp Pudding Mix
- 1 cup (240 ml) Whipping Cream
- 2 tbsp ( ) Sugar
Method IV
- 3 tablespoon milk powder
- 1 cup (240 ml) Whipping Cream
- 2 tablespoon Sugar
Method V - Stabilize whipped cream with gelatin
- 1 cup (240 ml) Whipping cream
- 3 tablespoon Caster sugar
- 1 teaspoon Gelatin ((or 1 teaspoon agar-agar))
- 2 tablespoon Cold water
- 1 teaspoon Vanilla extract
Instructions
Method I, II, III, IV (video above)
- Place the bowl of your stand mixer and the whisk attachment in the fridge for 7 to 10 mins to chill. (optional) Pro tip - chilling the bowl is a great way to speed up the whipping process especially in warm weather.
- Pour the whipping cream into the chilled bowl. Start whipping the fresh cream using the chilled whisk attachment.
- After 30 seconds of whipping gradually add in the sugar, powdered sugar, cornstarch, milk powder, or pudding mix. Whip another minute or two until you have nice thick and fluffy whipped cream. Pro tip- adding more cornstarch or pudding mix will not stabilize it more, and it won't taste good so don't use more than the required measurements.
- Finally, add the vanilla extract (or other flavorings) and combine well. Your whipped cream is stabilized when you can see the peaks hold their shape firmlyPro tip - over-whipping cream will result in separation which makes buttermilk and butter. So, once it is fluffy with firm peaks, stop whipping.
Method V - Gelatin (Video above)
- Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes. The gelatin will bloom and become soft.Pro tip - don't skip on soaking the gelatin, it will dissolve better, otherwise, it can be grainy.
- Dissolve gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved. Pro tip - do not overheat the gelatin as it can lose its gelling ability.
- Set aside but keep warm while you prepare the whipped cream Pro tip - make sure the gelatin is completely dissolved - there should be no visible gelatin granules or foam. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.
- Pour the whipped cream into the bowl of a stand mixer with the whisk attachment. Start whipping at medium speed. Pro tip - chilling the bowl is a great way to speed up the whipping process especially in warm weather.
- After 30 seconds, gradually add the sugar and vanilla extract.
- Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the dissolved gelatin. Pro tip - This is called tempering the gelatin. If you add gelatin directly to the chilled whipped cream, it may seize and cause small lumps. Tempering is a fool-proof method to incorporate.
- Now pour the gelatin mixture into the mixer bowl with the rest of the whipped cream and continue to whip until you have firm peaks. Pro tip - Do not overwhip at this point otherwise the gelatin will get stringy.
- This whipped cream can be used immediately. You can spread it over a cake or pipe desserts as needed.
With 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 or in a saucepan over medium heat until it boils. Let cool completely - then follow the same process for tempering as we did for gelatin.
Recipe Notes
- Whipped cream needs to be chilled not frozen, not warm. Whipping cream will not get to peak consistency unless it is cold.
- Chilling the utensils used such as the bowl of the stand mixer and whisk in the fridge for a few minutes will keep the cream cold which whips faster and better.
- 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 over whipped cream - stop whipping - add a few tablespoons of liquid whipping 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 start 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.
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.
Nutrition Information
Serving: 162- gCalories: 577- kcalCarbohydrates: 41.7- gProtein: 2.46- gFat: 44.4- gSaturated Fat: 27.4- gPolyunsaturated Fat: 17- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 164- mgSodium: 47- mgPotassium: 0- mgFiber: 0- gSugar: 41.4- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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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armilla
whipped cream with corn starch was not edible—the starch did not dissolve into the cream and left a film on the tongue when eaten.
Dima
I am hoping to make the gelatin stabilized whipped cream. How early in advance could I make it? would making it 24 hours in advance and storing it in the fridge be ok? or would you recommend piping and using it right away? Thanks!!
Veena Azmanov
It is best to pipe it as soon as you make it because the gelatin sets in the fridge. Once you pipe it the gelatin will help store it longer. Hope that makes sense.
Ali
The agar agar did not work for me. The whipped cream lost its stiffness and instead became clumpy and much less firm. Had to toss it.
Veena Azmanov
Sorry to hear that Ali. Agar-agar when set quickly can become clumpy.
Jeanette Jacoby
I dont have a carton of cool whip to make a chocolate candy bar pie. Which method would work best to have a "cool whip type cream to fold into the other ingredience ? The other ingred. are melted chocolate bars and marshmallows cooled and then a cup of coolwhip folded into that.. Thank you. JJ
Veena Azmanov
Jeanette. I believe cool whip already has been stabilized. This works great with heavy cream that you whip I have not tried stabilizing cool whip.
Kat
Hi,
Can I use this whipped cream as frosting for my cupcakes or do I need to make a whipped cream buttercream for frosting cupcakes?
I am searching for something that is not too sweet and that will pipe nicely onto my prepared cupcakes.
Veena Azmanov
No. You can defintely use whipped cream to frost cupcakes!