How to Make Stabilized Whipped Cream (5 Methods)

Why do we need to stabilize 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.

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 and which to use and when.

1. 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 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.
2. 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.
3. 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.
4. 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.
5. Pudding mix - You guessed it!! Pudding mix contains starch which most commonly is cornstarch or arrowroot.

So which method 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 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.

1 - 4 Stabilizing whipped cream with starch

1. Cornstarch -  1 tablespoon for every 1 cup whipping cream
2. Confectioners Sugar /Powdered Sugar - 3 tablespoon for every 1 cup whipping cream
3. Milk Powder - 3 tablespoon for every 1 cup whipping cream
4. Pudding Mix - 3 tablespoon for every 1 cup whipping cream

• 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 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.