How to make stabilized whipped cream 5 different ways (2023)

Published: June 23, 2020Last Updated: By:Elizabeth Marek

Stabilized whipped cream can be piped or frosted onto cakes and it won’t lose its shape or melt. Best part? It only takes 5 minutes to make! Yep! You can make your own amazing whipped cream, right at home and it tastes wayyyyy better than that stuff that comes in a tub. Trust me.

How to make stabilized whipped cream 5 different ways (1)

Ingredients For Stabilized Whipped Cream Using Gelatin

This is my favorite way to make stabilized whipped cream. The gelatin sets the whipped cream so that it holds its shape, even in hot weather (as long as you keep it in the shade and for not more than 2 hours). Follow my easy step-by-step instructions below.

How to make stabilized whipped cream 5 different ways (2)

Step-By-Step Instructions

Begin by sprinkling your gelatin over the water and let it sit for 5 minutes to bloom. This is important so that the gelatin has a chance to fully absorb the water. If you don’t wait you can get grainy lumps in your whipped cream.

How to make stabilized whipped cream 5 different ways (3)

Once the gelatin is bloomed, heat in the microwave for 5 seconds. It melts very quickly! If it’s not fully melted, go another three seconds until it’s melted. Don’t overheat! You can tell the gelatin is melted when it’s clear and you don’t see any grains of gelatin anymore.

How to make stabilized whipped cream 5 different ways (4)

Add the 1 teaspoon of heavy cream to the melted gelatin and stir. This cools down the gelatin and helps it mix into the whipped cream better. If your gelatin starts to get solid then just reheat it for 5 seconds to make it liquid again.

How to make stabilized whipped cream 5 different ways (5)

Begin whipping your cream with the whisk attachment on medium, after it starts to get foamy, you can add in the powdered sugar and vanilla extract. Whip until you start to see lines developing in the whipped cream but the peaks are still very soft.

How to make stabilized whipped cream 5 different ways (6)

While mixing on low, start drizzling in your melted gelatin mixture. Keep mixing until your peaks are firm enough to hold their shape but do not over-mix or your whipped cream will start to curdle and turn into butter instead of whipped cream. This can happen VERY quickly after you add the gelatin so just watch the whipped cream and don’t go checking your emails 😉

How to make stabilized whipped cream 5 different ways (7)

This stabilized whipped cream will hold up at room temperature (up to 90F) although I don’t recommend leaving it out for more than two hours because of the dairy.

It will be ok in the fridge for up to three days! Cool huh? We used to use this recipe in pastry school on top of all our tarts so we could make them ahead of time and they would still be fresh the next day for service in the restaurant.

How to make stabilized whipped cream 5 different ways (8)

Here are some other ways to stabilize whipped cream!

(Video) Stabilized Whipped Cream: Literally Everything You Need to Know

How to stabilize whipped cream with instant pudding mix

This is the other way I generally stabilize whipped cream if I don’t want to use gelatin. The only thing I don’t like is that it’s not quite as smooth as using gelatin.

  1. 1 cup heavy whipping cream
  2. 1 Tbsp powdered sugar
  3. 1 tsp vanilla extract
  4. 1 Tbsp instant vanilla pudding mix

How to make stabilized whipped cream 5 different ways (9)

Begin whipping your cream until you reach soft peaks. Then add in your vanilla pudding, sugar and vanilla extract. Continue whipping your cream until you have firm peaks but they are not crumbly.

I love the taste of this stabilized whipped cream. The vanilla pudding mix adds a nice flavor! Fold 1 cup of this stabilized whipped cream into the pastry cream and you have an excellent diplomat filling that’s perfect for my cream tart recipe.

How to stabilize whipped cream using corn starch

You can use cornstarch to help thicken and stabilize your whipped cream. This is a very common and easy way of thickening and stabilizing your whipped cream to keep it from turning into a melty mess.

  1. 1 cup heavy whipping cream
  2. 1 Tbsp powdered sugar
  3. 1 tsp cornstarch
  4. 1 tsp vanilla extract

The cornstarch can leave a slightly gritty texture to the whipped cream though.

Stabilized whipped cream using cream of tartar

Cream of tartar can be used to stabilize whipped cream according to fine cookingall though I’ve never tried it. I’m definitely interested to see if this works.

  1. 1 cup heavy whipping cream
  2. 1 Tbsp powdered sugar
  3. 1/4 tsp cream of tartar
  4. 1 tsp vanilla extract

Combine the sugar and cream of tarter. Whip your cream to soft peaks and add in your sugar/cream of tartar and vanilla. Continue whisking to firm peaks.

How to make stabilized whipped cream 5 different ways (11)

How to stabilize whipped cream with powdered milk

This is another cool way to stabilize whipped cream in a super duper easy way. If you have powdered milk around, you can use it as a stabilizer. The powdered milk adds just enough body to the cream to keep it from losing its shape.

  1. 1 cup heavy whipping cream
  2. 2 tsp powdered milk
  3. 1 Tbsp powdered sugar
  4. 1 tsp vanilla extract

How to make stabilized whipped cream 5 different ways (12)

Can you frost a cake with whipped cream?

The short answer is yes! You can frost a cake with stabilized whipped cream but you cannot cover it in fondant. Whipped cream has too much liquid in it and is not thick enough to support the weight of the fondant. I frosted my pink velvet cake in whipped cream and it was amazing!

How to make stabilized whipped cream 5 different ways (13)

But you CAN cover a cake frosted with whipped cream with mirror glaze if you freeze it first in fact, this is exactly what I did for my geode mirror glaze heart!

I hope this answers all your questions about how to stabilize whipped cream! If you have any other issues you can always leave me a comment below.

Looking for more recipes? Check these out!

Pink velvet cake with whipped cream frosting
Copycat Whole Foods berry Chantilly cake
Mirror glaze cake
Chocolate mousse recipe

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

(Video) Stabilized Whipped Cream Easy Recipes | 4 Methods | Whipped Cream Frosting

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Did You Make This Recipe?Leave a rating and tell me how it went!

(Video) stabilized whipping cream for hot weather / 3 easy ways / how to make stabilized whipping cream

How to make stabilized whipped cream 5 different ways (14)

Stabilized whipped cream

How to make the best stabilized whipped cream using a little bit of gelatin! So easy and your whipped cream will hold its shape for days! Check out the blog post for more ways to make stabilized whipped cream.

4.92 from 117 votes

Print Rate Never Miss A Cake

Prep Time: 5 mins

Cook Time: 1 min

Total Time: 6 mins

Serves: 4 cups

Calories: 104kcal

Author: Elizabeth Marek


Stabilized Whipped Cream

  • 12 oz (340 g) heavy whipping cream cold
  • 2 ounces (57 g) powdered sugar
  • 1 tsp gelatin I use KNOX brand
  • 1 1/2 Tbsp cold water
  • 1 tsp vanilla
  • 1 teaspoon heavy whipping cream
(Video) Stable whipped cream frosting for hot weather | 5 ways to stabilize whipped cream | Cake frosting


  • Stand mixer with whisk attachment


  • Sprinkle your gelatin over the water and let bloom for 5 minutes.

  • Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.

    After dissolving your gelatin, add in 1 tsp of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).

  • In a cold mixing bowl, whip your heavy for 15 seconds on medium speed until its foamy

  • Add in your powdered sugar and vanilla and continue mixing on medium speed until you reach very soft peaks, barely holding their shape.

  • Turn your mixer down to low and drizzle in your gelatin. Continue mixing on medium speed until your peaks are firm and holding their shape but don't over-mix to the point when your whipped cream starts to look chunky or begins turning into butter.


Whipped cream whips better if your bowl is cold and the whipping cream is straight from the fridge.

Don't over-mix your whipped cream. I like to finish whipping mine by hand so it stays nice and creamy

You cannot re-use leftover whipped cream or make it ahead of time. It needs to be used right away before the gelatin sets.

You can make stabilized whipped cream by hand using a whisk and some elbow grease! Just follow the same steps, it will just take a bit longer.


Serving: 1oz | Calories: 104kcal (5%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 10g (15%) | Saturated Fat: 6g (30%) | Cholesterol: 38mg (13%) | Sodium: 12mg (1%) | Potassium: 21mg (1%) | Sugar: 1g (1%) | Vitamin A: 415IU (8%) | Vitamin C: 0.2mg | Calcium: 18mg (2%)

Tried this Recipe? Tag me Today!Mention @SugarGeekShow or tag #SugarGeek!

(Video) How do you Make Whipped Cream last longer? Stabilize it - 5 Easy Methods to Stabilize Whipped Cream


How do you stabilize whipped cream? ›

A warm mixture of plain gelatin (I use Knox) and water is key to thickening and stabilizing your whipped cream. Steadily pour in a warm mixture gelatin and water straight into the whisking action, continuing to whip all the way to stiff peaks.

How do you make cream short answers? ›

Making Heavy Cream from Milk
  1. Melt the unsalted butter in a saucepan over low-heat. ...
  2. Stir 1 tablespoon (15 mL) of the melted butter into the cold milk. ...
  3. Pour the milk into the rest of the butter and cook it over low-heat. ...
  4. Mix the cream until it thickens.

How do you stabilize whipped cream without cornstarch? ›

Dry milk powder.

Dry milk powder is a great stabilizer and adds no change in flavor or texture to the whipped cream. To 1 cup of heavy cream, add 1 tablespoon of dry milk powder2 at the same time that sugar would be added. Dry milk powder and powdered sugar make a great combination.

What increases the stability of whipped cream? ›

You can use cornstarch to help thicken and stabilize your whipped cream. This is a very common and easy way of thickening and stabilizing your whipped cream to keep it from turning into a melty mess. The cornstarch can leave a slightly gritty texture to the whipped cream though.

How is whipped cream stabilized quizlet? ›

ulike egg white foams, fat stabilizes the whipped cream. fat is more stable when cold.

What does stabilizing whipped cream mean? ›

Stabilized whipped cream is a whipped cream that contains additional ingredients to help it hold its shape. If you've ever had Cool Whip, you've had stabilized whipped cream! Regular whipped cream tends to deflate quickly—especially in warm, humid climate.

How to make whipped cream with just milk? ›

To replace 1 cup (237 mL) of heavy cream, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and whisk thoroughly. This lower-fat, lower-calorie substitute is best used in cooking.

How can I cream faster? ›

The colder the cream, the faster it whips. Chill the cream—and the bowl, too—in the freezer until it's thoroughly chilled.

Can you stabilize whipped cream with condensed milk? ›

Easy to make, this version of the classic is sweetened with condensed milk, which acts as a stabilizer, making the cream good for piping.

How much cream of tartar do you add to stabilize whipped cream? ›

Make Stabilized Whipped Cream

An additional ingredient is needed to help it last longer in the refrigerator. My preference is cream of tartar because it doesn't effect the taste. For each cup of heavy whipping cream, add 1/4 teaspoon of cream of tartar along with the sugar when whipping.

How long does whipped cream stay stabilized? ›

The glory of stabilized whipped cream is that it doesn't weep or separate, so it may be made in advance. It's a great option for frosting cakes, piping onto pies, cheesecake and more! How long does stabilized whipped cream last? The cream will keep in an air tight container in the refrigerator for about 3 days.

What can affect stability of cream? ›

Result: Light, temperature, pH, microbial contamination, incompatibility of active ingredient or excipients, closure and packing material are the influential factors that may led pharmaceutical creams towards instabilities or degradation.

Why is my whipped cream not firming up? ›

You're not chilling your cream. Using room temperature cream is the cardinal sin of whipped creamery and the number one reason for whipped cream not thickening. If it reaches above 10°C, the fat inside the cream will not emulsify, meaning it can't hold the air particles which allow it to maintain fluffy peaks.

What factors affect the whipping quality of cream? ›

Factors affecting whipping properties of cream apart from rebodying are the fat content, temperature (should be <10 °C), distribution, and size of fat globules and membrane structure. Whipping creams can also be foamed by aerosols.

How do you stabilize whipped cream in the summer? ›

Use a mesh strainer to stabilize

Or, if you want to whip the cream ahead of time, but not to necessarily adorn your pie or cake in advance, you can hold the whipped cream in a fine mesh strainer over a bowl for up to 8 hours, according to Cook's Illustrated.

Why is my stabilized whipped cream lumpy? ›

Be sure to temper the gelatin with extra cream.

If you don't you could get lumpy unmixed pieces of gelatin in the whipped cream. Keep the whipping cream and bowl very cold until you're about to use. This helps the whipping cream whip up.

How can you stabilize Cool Whip? ›

Adding 1 basic ingredient – cream of tartar – provides sturdy structure and gives this frosting staying power. Still Lusciously Creamy! Unlike pudding mixes, adding cream of tartar doesn't alter the flavor of cool whip.

What is whipped cream stabilizer made of? ›

What Is Stabilized Whipped Cream? Stabilized whipped cream is whipped cream that includes unflavored, powdered gelatin. It tastes just like regular homemade whipped cream, but it will hold its shape for at least two days instead of deflating and watering out.

Does butter stabilize whipped cream? ›

Melted butter: If increasing the fat content of whipped cream is supposed to make it better able to hold its shape over time, adding a little butter seems like a natural solution.

How do you stabilize whipped cream with cream of tartar? ›

How to Stabilize Whipped Cream With Cream of Tartar. Adding just a ¼ teaspoon of cream of tartar into your whipping cream will make it last longer and make your cream topping thicken. Cream of tartar prevents any chance of soggy and messy desserts.

How long does it take to whip milk into whipped cream? ›

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

Can I use water instead of milk for whipped cream? ›

To prepare this whipped cream foam you will not need milk - you can use only water. Whipped cream can be used for cakes, fruit salads, fruit cup or crepes.

How do you make whipped cream without a machine? ›

Here's how you do it:
  1. Fill your mason jar about halfway full with cold heavy whipping cream (or double cream).
  2. Close the lid tight and go to town. Shake, shake, shake then shake some more.
  3. After just about 2-3 minutes you won't believe how soft and billowy the texture of your cream is.
Mar 24, 2020

Is there a trick to whipping cream? ›

Make sure the cream is very cold. If you have time, chill the whisk (or beaters) and bowl in the refrigerator or freezer for 20 minutes. Choose a metal bowl—it gets cool fast and stays that way the longest. These steps will help the cream whip up quickly and will increase its volume.

What is the fastest way to whip cream? ›

Cold cream whips up the quickest and lightest; chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will speed things along, too. Use a large chilled bowl (metal works best) and a whisk, standing mixer, or electric beaters.

How do you make whipped cream fast? ›

If you're in a hurry, use a hand mixer or immersion blender. Choose a sturdy bowl with a smaller base and tall sides (a 4-cup liquid measuring cup is perfect) and chill it for 15 minutes in the freezer. That way, the blender is agitating more of the cream at once, and the cold walls help it whip up even faster.

How do you make heavy whipping cream thick? ›

The heavy cream will thicken as you heat it, which is called boiling or reducing. The longer you heat the cream, the more excess liquid evaporates, the thicker the final product will eventually become.

How do you make the best cream? ›

  1. In a small glass bowl or container take 2 tablespoons of Aloe Vera Gel.
  2. Add Cold pressed Vegetable oil - Almond & Walnut in this one. Stir it.
  3. Add the essential oil, Vitamin E oil, oil for fragrance and mix it all together.
  4. Store in a cool dry place and use within a month of making this cream.

How long does whipped cream last? ›

So, to summarise how long whipped cream lasts, Taste Revolution recommends keeping it refrigerated for a day but if you decide to add stabilised ingredients to it, your whipped cream will be fine for 3 to 4 days.

Does stabilized whipped cream need to be refrigerated? ›

How long can stabilized whipped cream sit out? Since this is a fresh dairy product you'll want to keep it out for up to an hour. After an hour or two you should refrigerate to reduce the risk of food poisoning.

Is canned whipped cream stabilized? ›

One of the key differences between the canned product and your homemade whipped cream is that what you buy in the grocery store contains stabilizers. The good news is that you too can stabilize your whipped cream—without any freaky, “what exactly is that?” ingredients.

Will whipped cream stiffen in fridge? ›

Recipe Notes & Tips

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.

How long does whipping cream take to stiffen? ›

If you take your whisk out of the bowl, more of the cream will cling to the whisk but any peaks will quickly soften. Watch for firm peaks (7 to 8 minutes). The trails in the cream will become stiffer and stiffer, and the cream will start to take on volume.

Is cream of tartar a cream stabilizer? ›

Cream of Tartar - This is the magic ingredient that stabilizes the whipped cream. Cream of tartar keeps the protein molecules in the cream in place, which provides structure to the water and air bubbles in the whipped cream, holding them together instead of allowing the water to seep out.

What happens if you whip heavy cream too much? ›

Too much mixing causes the structure of the foam to break down, and allows the air to escape. At this point, you may feel like your whipped cream is ruined.

Can you color stabilized whipped cream? ›


It is important that dissolved gelatin is not hot when added to chilled whipping cream. What is this? Add yellow gel food coloring into the chilled heavy whipping cream. Beat until soft peaks are formed.

What are the three factors of stability? ›

The three most critical factors affecting stability are the size of the base of support, the relation of the line of gravity to the base of support, and the height of the center of gravity.

What are the four factors that stability depends on? ›

What are the four factors that stability depends on?
  • low centre of mass. the lower the centre of mass, the higher the stability.
  • increase size of base of support. the larger the base of support, the higher the stability.
  • line of gravity is central to base of support. ...
  • increased body mass or inertia.

What factors determine stability? ›

Factors Affecting Stability

The moment the size of the base support will be increased the stability of the respective object will start to change. If the line of gravity will be central to the base of support, the stability of the object will increase. The object with a larger mass will have a greater stability.

How cold should whipped cream be during holding? ›

When it gets warmer, the bubbles collapse and the air escapes, thus deflating your whipped cream. Therefore, you will have the best results from high-fat heavy cream that has been chilled to 40 F or below. And it's not a bad idea to chill your bowl and the wire whip attachment you're using to whip the cream.

Does sugar affect whipping cream? ›

In summary, sugar can influence properties of emulsions; therefore, it probably affects the whipping properties and quality of whipped cream.

Does temperature affect whipping cream? ›

At warmer temperatures, that fat starts to soften and the globules collapse, so the cream can't whip up as fully, and it takes longer to reach its maximum (diminished) volume.

What decreases the volume and stiffness of whipped cream? ›

Sugar decreases the volume and stiffness of whipped cream You should add the sugar after the cream is thick.

How do you keep whipped cream from melting? ›

If you want to make the whipped cream thicker, you can use cornstarch. Same as whipped cream with gelatin, whipped cream with cornstarch will prevent melting. With cornstarch, homemade cream holds even up to 32C.

How long will whipped cream hold its shape? ›

Whipped cream will hold for 2 to 3 hours in most cases, although this time is shortened in warmer weather. The point is that unless you are making your topping more than a couple of hours ahead, you don't need to worry about your whipped cream deflating.

How long can whipped cream sit out without melting? ›

According to the Smarter Homemaker, whipped cream can only be left at room temperature for 2 hours regardless if it is dairy or non-dairy. Our EveryDay Life blog explains further that if your whipped cream's temperature gets about 40 degrees Fahrenheit for longer than those 2 hours, you will probably want to toss it.

Can you over Whip whipped cream? ›

Don't over-whip it – once it just reaches stiff peaks, then stop. Over-whipped cream will first turn grainy and then to butter. Cream will roughly double in size when whipped.

What happens if you whip whipping cream too long? ›

This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture. Avoid stepping away from your mixer while it's running.

Why did my whipping cream turn watery? ›

Whipped cream breaks down after sitting around for too long. This process is sped up by warm temperature too, so it's important to keep whipped cream in the refrigerator as much as possible. Fortunately, if whipped cream has turned into a more liquid substance, it is still salvageable.

What are the 3 stages of whipped cream? ›

Whipped Cream

Beat on medium to medium-high speed until cream reaches the stage your recipe calls for: soft, medium, or firm peaks.

Is it better to whip cream fast or slow? ›

Low and slow

The tendency when making whipped cream is to just crank it all the way up to high and whip it really quickly, but that will create large unstable bubbles that will deflate over time. Plus going a little slower will give you more control so you don't over-beat the cream.

Can you overcook heavy whipping cream? ›

This is an easy one, because the fat content of heavy cream is so high that you can heat it, boil it, and even reduce it to your heart's content. It won't break, or separate. But do be aware that high acid additions — like citrus, wine, or tomatoes for example — might curdle it a bit.


1. How To Stop Whipped Cream From Melting
(Sugar Geek Show)
2. How to make Stabilized Whipped Cream --
3. How to Prevent Whipped Cream from Deflating- Kitchen Conundrums with Thomas Joseph
(Everyday Food)
4. Stable Whipped Cream Frosting For Hot Weather | How To Make Stable Whipped Cream In 4 Methods
(Cooking Diary By Sadia)
5. 6 whipped creams for cakes - which holds up best?
6. How to Make Stabilized Whipped Cream! EASY Frosting Recipe for Cakes & Desserts!
(Tatyana's Everyday Food)


Top Articles
Latest Posts
Article information

Author: Nathanael Baumbach

Last Updated: 08/30/2023

Views: 5715

Rating: 4.4 / 5 (75 voted)

Reviews: 82% of readers found this page helpful

Author information

Name: Nathanael Baumbach

Birthday: 1998-12-02

Address: Apt. 829 751 Glover View, West Orlando, IN 22436

Phone: +901025288581

Job: Internal IT Coordinator

Hobby: Gunsmithing, Motor sports, Flying, Skiing, Hooping, Lego building, Ice skating

Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.