How to stabilize whipped Cream 7 Different Methods (2024)

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 pipewith 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.

7 ways to stabilize whipped cream

Yup, you read correctly, 7 different ways to stabilize whipped cream for up to 48 hours. So, Let’s talk about them and their substitutes as well as 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 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. 2 tsp for every cup of heavy cream during whipping.
2. Cornstarch – This 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. Add 1 tbsp cornstarch for every 1 cup of heavy cream during whipping.
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. 2- 3 tbsp of powdered sugar for every 1 cup of heavy cream
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 the starch flavor of the stabilized whipped cream. 2 – 3 tbsp of milk powder for every 1 cup of heavy cream
5. Pudding mix – You guessed it!! The pudding mix contains starch which most commonly is cornstarch or arrowroot. 3 tbsp of pudding mix for every 1 cup of heavy cream
6. Greek yogurt – Adding 1/4 cup of Greek yogurt to 1 cup of softly whipped heavy cream adds a nice tang and takes away some of the sweetness.
7. Marshmallow fluff – Marshmallows already contain gelatin in them! So, add 1 tbsp of marshmallow fluff to every one cup of already whipped cream.

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 for 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 –
2. Confectioners Sugar /Powdered Sugar –
3. Milk Powder –
4. Pudding Mix –

• Place the bowl of yourstand mixerand 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 chilledbowl. 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 a10-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 (gelatin substitute)

• 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.

6- 7 Greek yogurt or marshmallow fluff

• These two methods are great to use when you have already whipped the heavy cream to soft or stiff peaks.
• You can add 1 tbsp of Geek yogurt or 1 cup of marshmallow fluff to every one cup of already whipped cream/

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

• Chocolate Cake with Whipped Cream
• Cream Puffs with whipped cream
• Pumpkin Cake with Whipped Cream Buttercream
• Vanilla Sour Cream Cupcakes with Whipped Cream Buttercream
• Mascarpone cream cake

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 bestabilized in 5 different waysas 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.

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