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    You are here: Home / Recipes / Fun Treats / the easiest stabilized whipped cream

    the easiest stabilized whipped cream

    Dec 24, 2017 · 33 Comments

    Finish off your desserts with a perfect dollop or swirl of cream! This easy Stabilized Whipped Cream won't melt or deflate for DAYS thanks to a secret ingredient!

    the easiest stabilized whipped cream | The Baking Fairy

    Hi hi hi! Merry Christmas Eve! I am sneaking in here with a last-minute post that will change your ever-living, ever-loving {more like dessert-loving} life. This is The Easiest Stabilized Whipped Cream {EVER}, takes mere minutes to make, and will elevate any dessert to legendary status. I'm personally a huge fan of whipped cream, but if there's one thing I hate, it's deflated, sad, melted cream. Nobody likes that. This easy-peasy cream is turned into a magic, un-meltable, super stable, un-deflatable whipped cream thanks to just one simple ingredient. But I won't give it up that easy. You gotta keep reading. 😉

    the easiest stabilized whipped cream | The Baking Fairy

    Okay so here is the secret... powdered milk. What is powdered milk? Well, exactly what it sounds like. It's dehydrated dry milk that if need be, could be turned into normal milk with just a bit of water. But we like to think outside the box here, and a nice big spoonful of dry milk just happens to give your whipped cream enough substance that it holds its shape.... like, forever. It also has the bonus of being made with dairy, meaning it doesn't change the flavor of your whipped cream at all!

    the easiest stabilized whipped cream | The Baking Fairy

    the easiest stabilized whipped cream | The Baking Fairy

    I've seen lots of stabilized whipped cream recipes out there and I'm sorry, but they are so complicated! I've also seen ones that require vanilla pudding or gelatin or cream cheese... which are fine, but those all change the flavor of your nice and simple cream. And the gelatin thing just sounds difficult. This version is so easy. When you're adding in a spoonful of powdered sugar to your whipped cream, just toss in a spoonful of dry milk too and ta-da! Your work here is done.

    the easiest stabilized whipped cream | The Baking Fairy

    So... what can you put stabilized whipped cream on? Well, anything your heart desires. I've used it for these Nutella Cheesecake Bars and on this Coconut Chocolate Cream Pie. Stuff it in your Layered Tres Leches Cake. Squeeze some on top of your spiked Italian Hot Chocolate. Use it to decorate your American Flag White Chocolate Cheesecake. Seriously the possibilities are endless! And if you're not a huge frosting fan... use it to top your cupcakes! This is stable enough that it will not melt so you won't have to worry about your cupcakes becoming a sad soggy mess.

    the easiest stabilized whipped cream | The Baking Fairy

    Pro tip - for that perfect "canned whipped cream" swirl, use a 1M decorating tip. 🙂

     

    5.0 from 9 reviews
    the easiest stabilized whipped cream
     
    Save Print
    Prep time
    5 mins
    Total time
    5 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Puddings & Trifles
    Serves: 4 cups
    Ingredients
    • 1 pint heavy whipping cream
    • 1 tablespoon powdered milk
    • 1 tablespoon powdered sugar
    • 1 teaspoon vanilla extract
    Instructions
    1. First, pour your heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand-held mixer. Beat cream until very soft but starting to hold its shape.
    2. Add in the powdered milk, powdered sugar, and vanilla extract.
    3. Finish beating the whipped cream until firm and fluffy.
    4. Serve immediately, or store in refrigerator until needed.
    3.5.3229

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

    the easiest stabilized whipped cream | The Baking Fairy

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    Reader Interactions

    Comments

    1. Mira Edorra says

      December 24, 2017 at 11:29 am

      A little bit of laughter, a word that cheers,
      A bit of love from someone near,
      A little gift from once held dear,
      Best wishes for the coming year –
      These make a Merry Christmas!
      Wishing all our Hero’s a very Merry Christmas.
      Wish you could be home.
      Merry Christmas to all the men and women in uniform.

      Reply
    2. margarita cano says

      June 28, 2018 at 12:29 pm

      thanks for the wonderful recipe... I wanted to put fruit on top of this will it hold up with sliced strawberries or blueberries?

      Reply
      • valentina says

        June 28, 2018 at 5:15 pm

        Hi Margarita! I think it will be just fine with fruit on top, I just wouldn't assemble everything too far in advance 🙂 hope you enjoy!

        Reply
    3. LEE WHEELER says

      August 02, 2018 at 11:25 am

      Will this work as filling for a Black Forest cake?

      Reply
      • valentina says

        August 02, 2018 at 9:53 pm

        I think it would work just fine! I have used it to fill cakes before. I would just make sure the cake is at least room temperature if not chilled in the fridge before stuffing with the whipped cream.

        Reply
    4. Pansy says

      August 28, 2018 at 11:40 am

      Will this work for strawberry shortcake outdoors

      Reply
      • valentina says

        August 28, 2018 at 7:14 pm

        Yes! I would try to keep it cool regardless but it should hold up okay! 🙂

        Reply
    5. Jacky McDonnell says

      December 09, 2018 at 3:45 pm

      Will this work with coconut cream as I am lactose intolerant

      Reply
      • valentina says

        December 09, 2018 at 9:34 pm

        Hi Jacky! I would not recommend using this method for coconut cream. I do however have a coconut whipped cream recipe on THIS other blog post which may be helpful! https://www.thebakingfairy.net/2018/07/vegan-dark-chocolate-raspberry-shortcake-loaf/

        Reply
    6. D.K. says

      April 17, 2019 at 11:07 pm

      How far in advance can I make this? (How long until it spoils?)

      Reply
      • valentina says

        April 18, 2019 at 6:53 pm

        I will say fresh is definitely better, but I have eaten leftovers up to 4-5 days later and they have been totally fine! Just make sure it is always cold (ie. don't use it and leave it on the counter and then put it back in the fridge) or it will go bad faster!

        Reply
    7. Kathy says

      May 21, 2019 at 1:13 pm

      I made this to put on a cake I am bringing to a potluck tonight. It was so easy, came out perfect, nice and firm, light tasting, not too sweet! So I put it on my cake and plan to add some berries just before I leave! So...I am tidying up the kitchen and just realized I put in superfine blanched almond flour instead of dry milk! I hope it doesn’t deflate before I serve it!

      Reply
    8. Elena Costantini says

      July 15, 2019 at 1:08 pm

      Can you use the whip cream for ice cream cake

      Reply
      • valentina says

        July 16, 2019 at 12:34 pm

        Hi Elena! I haven't tried it myself, but I think it should work!!

        Reply
    9. Duree says

      September 07, 2019 at 10:45 pm

      Love this recipe, turned out perfect ???? I love the dry milk trick, it made it so much easier and still came out light and fluffy

      Reply
    10. Sandra says

      February 26, 2020 at 3:05 pm

      Could I use powdered buttermilk instead of powdered milk ?

      Reply
      • valentina says

        February 26, 2020 at 11:24 pm

        Hey Sandra! You could as I’m sure it would offer the same stabilizing effect but my only concern is that it could taste kind of sour like buttermilk? Not sure though as I have not tried it myself.

        Reply
    11. Armilyn says

      May 20, 2020 at 2:25 am

      Hi! Thank you for the nice and easy recipe can i add cream cheese into this? Thanks!

      Reply
    12. Paty P. says

      June 25, 2020 at 9:01 am

      Thaaaank youuu for this easy stabilized whipped cream recipe! Finally! I was wondering if the powdered milk has to be skimmed or full fat? Thanks! :*

      Reply
      • valentina says

        June 25, 2020 at 11:49 am

        Hey Paty! Either one would be fine - I've always used the standard powdered milk from the store which is usually nonfat milk 🙂

        Reply
    13. Tanzeel says

      July 04, 2020 at 3:00 pm

      Hi
      Which powdered milk should we use?
      I had Nido milk powder but it didn't turn that stabilized.
      I will try with your measurements. Please let me know which powdered milk you use.
      Tha ks

      Reply
      • valentina says

        July 04, 2020 at 3:13 pm

        Hi Tanzeel! I have used the Carnation nonfat milk powder with good results.
        https://amzn.to/3f6AmVS

        Reply
    14. Mango says

      September 05, 2020 at 8:11 am

      I’m from the islands and I’m happy you shared this one ingredient to stabilizing whip cream. My whip creams usually flattened after a couple of hours. Do you have recipes on Biscoff cookies (no fruits) just for pie?
      Thank you
      Mango girl

      Reply
    15. Mumblebee says

      September 06, 2020 at 12:36 pm

      You are a marvel! This is amazing - thank you!

      Reply
    16. Nanee says

      January 24, 2021 at 4:08 pm

      Can i not to put sugar powder?

      Reply
      • valentina says

        January 24, 2021 at 5:12 pm

        You can skip it but it may not stay stable as long! But should be fine for short-term use.

        Reply
    17. Cheryl says

      June 14, 2021 at 5:33 pm

      HI Valentina!
      Thank you for the helpful tips on how to stabilize whipping cream! Question, if I wanted to flavor my whipped cream with another flavored extract, would I replace the vanilla extract with it or do half of a teaspoon vanilla extract and another half a teaspoon with an extract of choice, or still add the whole teaspoon of vanilla and another whole teaspoon of another extract. Your response would be greatly appreciated. Thanks!

      Reply
    18. Kim says

      July 10, 2021 at 5:22 pm

      Hi! How would this hold up on cupcakes that have to be frozen first for couple weeks..planning on piping roses for wedding?? Not sure is this would be good idea?

      Reply
      • valentina says

        July 11, 2021 at 7:17 pm

        Hey Kim! I personally have not tried to freeze this whipped cream so not sure how it would behave when it thaws out. I will tell you that American buttercream thaws and freezes beautifully though! You can find that recipe here:

        Regular buttercream - https://www.thebakingfairy.net/2016/11/russian-decorating-tips-101/
        Vegan buttercream - https://www.thebakingfairy.net/2020/04/basic-vegan-frosting/

        Hope this helps!

        Reply
    19. Elaine Thomas says

      September 11, 2021 at 12:42 pm

      Where has this recipe been all my life? It is perfect and so much easier than adding gelatin. My whipped cream held its shape and lasted for several days. Thank you Baking Fairy!

      Reply
    20. Jacqueline says

      May 28, 2022 at 11:46 pm

      I’m going to have a party in the end of June so California heat is kinda intense…I’m doing a dessert table…so how long will they last…

      Thank you

      Jacqueline

      Reply
    21. valentina says

      May 29, 2022 at 10:37 pm

      Hi Jacqueline! I live in TX so I can relate to the heat! This stabilized whipped cream should hold up a little longer than "regular" whipped cream out at room temperature, but it will still melt if left out in the extreme heat (especially if in direct sunlight). I would bring it out as close to serving time as possible, definitely no more than 30 minutes ahead of time.

      Reply
    22. Daria Doering says

      September 17, 2022 at 5:58 am

      This is life-changing! I have been looking for so long for a better way to stabilize whipped cream! I am also going to try it with powdered coconut milk, for a coconut cake. Thank you so much, Margarita!

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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