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!
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. 😉
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!
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.
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.
Pro tip - for that perfect "canned whipped cream" swirl, use a 1M decorating tip. 🙂
- 1 pint heavy whipping cream
- 1 tablespoon powdered milk
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 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.
- Add in the powdered milk, powdered sugar, and vanilla extract.
- Finish beating the whipped cream until firm and fluffy.
- Serve immediately, or store in refrigerator until needed.
*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!*
Mira Edorra says
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.
margarita cano says
thanks for the wonderful recipe... I wanted to put fruit on top of this will it hold up with sliced strawberries or blueberries?
valentina says
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!
LEE WHEELER says
Will this work as filling for a Black Forest cake?
valentina says
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.
Pansy says
Will this work for strawberry shortcake outdoors
valentina says
Yes! I would try to keep it cool regardless but it should hold up okay! 🙂
Jacky McDonnell says
Will this work with coconut cream as I am lactose intolerant
valentina says
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/
D.K. says
How far in advance can I make this? (How long until it spoils?)
valentina says
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!
Kathy says
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!
Elena Costantini says
Can you use the whip cream for ice cream cake
valentina says
Hi Elena! I haven't tried it myself, but I think it should work!!
Duree says
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
Sandra says
Could I use powdered buttermilk instead of powdered milk ?
valentina says
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.
Armilyn says
Hi! Thank you for the nice and easy recipe can i add cream cheese into this? Thanks!
Paty P. says
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! :*
valentina says
Hey Paty! Either one would be fine - I've always used the standard powdered milk from the store which is usually nonfat milk 🙂
Tanzeel says
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
valentina says
Hi Tanzeel! I have used the Carnation nonfat milk powder with good results.
https://amzn.to/3f6AmVS
Mango says
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
Mumblebee says
You are a marvel! This is amazing - thank you!
Nanee says
Can i not to put sugar powder?
valentina says
You can skip it but it may not stay stable as long! But should be fine for short-term use.
Cheryl says
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!
Kim says
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?
valentina says
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!
Elaine Thomas says
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!
Jacqueline says
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
valentina says
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.
Daria Doering says
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!
Aliesha says
I have tried this 3 separate times, I don't know what I'm doing wrong but it just doesn't come out for me. This is a simple recipe, what could I be doing wrong?
valentina says
Hi Aliesha! What issue do you run into when making this recipe? Does it not whip, come out too stiff, etc? Knowing how it turns out may help us figure out what is going wrong! Let me know!