Everyone loves the freshness of homemade whipped cream, but maintaining its light, airy texture can be a challenge. Here are 15 different ways to stabilize your whipped cream to ensure your desserts look perfect every time!
What is stabilized whipped cream?
Stabilized whipped cream is a variation of traditional whipped cream, enhanced with added ingredients to extend its texture. The incorporation of stabilizers like gelatin, cornstarch, and mascarpone strengthens the network of fat molecules that hold the air bubbles, resulting in a high-volume, cloud-like cream that is less prone to deflating.
Which whipped cream stabilizer should I use?
The type of whipped cream stabilizer to use will depend on both the type of dessert and its purpose. Some are more suitable for whipped cream that needs to be spooned onto a dessert like a pie, while others need to be firmer so that it is strong enough to be used as a filling. You may also decide to use a stabilizer because you want it to stay intact while transporting it to a venue or because you need it to maintain its texture in warm temperatures, such as in the Great British Baking Show tent during the summer.
15 different methods to stabilize whipped cream
The best part is that most of the simple ingredients used to stabilize whipped cream are readily available at your local grocery store or are basic ingredients that you likely already have in your pantry. Each option in our list includes the full recipe for about 2 cups of stabilized whipped cream made with one cup of heavy cream. When selecting your stabilizing ingredients, be sure to check the texture and duration section so that you choose the most suitable option.
1. Confectioners' sugar or powdered sugar
Why it works: Confectioners' sugar contains a small amount of cornstarch, which helps stabilize the cream.
Directions: Add 1 tablespoon of confectioner's sugar to a cup of heavy whipping cream and half a teaspoon of vanilla extract (optional) to the mixing bowl of a stand mixer. For best results, use a cold bowl. Using the whisk attachment, beat the cream first at a low speed, then at a high speed until the cream forms stiff peaks. You can also use an electric mixer or beat the cream by hand with a balloon whisk. Store in the refrigerator until ready to use.
Texture: An airy, fluffy texture.
Duration: About 12 hours. Perfect for topping pumpkin pie or homemade apple pie. This is the simplest form of freshly whipped cream and is also known as Chantilly cream.
2. Cornstarch
Why it works: A little cornstarch helps stabilize the whipped cream.
Directions: Whisk 1 tablespoon of cornstarch with 1 tablespoon of confectioner's sugar. Whip 1 cup of whipping cream until it forms firm peaks. Store in the refrigerator until ready to use.
Texture: Similar to freshly whipped cream.
Duration: About 12 hours. This method makes the whipped cream a little stiffer than using powdered sugar alone, but it does not extend the duration.
3. Marshmallow Fluff
Why it works: Marshmallows contain gelatin, an important ingredient that helps stabilize the whipped cream.
Directions: Whisk 1 tablespoon of confectioner's sugar with 1 cup of heavy cream. Whisk to soft peaks. Add 1 tablespoon of marshmallow fluff. Whisk to the desired consistency. Store in the refrigerator until ready to use.
Texture: Fluffy, creamy, and thick enough to be easily scooped and stirred.
Duration: About 24 hours or overnight. The finished whipped cream is like homemade cool whip and goes particularly well with hot chocolate or other chocolate-based drinks like our Mocha Cookie Crumble Frappuccino.
4. Instant Pudding Mix
Why it works: Instant pudding contains gelatin, which helps stabilize the whipped cream. Note that using instant pudding does add a "pudding" flavor to the freshly whipped cream. For a neutral flavor, pick instant vanilla pudding. For a fancier taste in stabilized whipped cream recipes, opt for white chocolate pudding mix.
Directions: Whisk 1 tablespoon of instant pudding with 1 tablespoon of confectioner's sugar. Whip with 1 cup of heavy cream. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Stiff texture, which is perfect for piping or frosting cupcakes or other desserts. Appropriate for desserts that will not require stirring or scooping.
Duration: At least 48 hours.
5. Unflavored Gelatin
Why it works: Gelatin helps stabilize the whipped cream.
Directions: Add ½ teaspoon of gelatin to 1 tablespoon of cold water in a microwave-safe bowl. Let it rest for 5 minutes. Heat in the microwave for 5-10 seconds or until the gelatin melts. Wait for the melted gelatin mixture to cool, about 2 minutes. Whisk 1 tablespoon of confectioner's sugar, 1 cup of heavy cream, and ½ teaspoon of vanilla bean paste (optional for more flavor) until it reaches soft peaks. Add the gelatin and whisk to stiff peaks or your desired consistency. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Stiff texture, which is perfect for piping or frosting cupcakes or other desserts. Appropriate for desserts that will not require stirring or scooping.
Duration: At least 48 hours. Gelatin is one of the most popular stabilizing options for pastry chefs.
6. Instant Clearjel
Instant ClearJel is offered by several brands such as King Arthur Flour, Ashery Country Store, Hoosier Hill Farm, and Ingredion. Dr. Oetker also offers a cornstarch-based stabilizer called Whip-It or Sahnessteif, which has received positive reviews.
Why it works: Instant ClearJel contains modified food starch derived from corn, which also helps stabilize whipped cream.
Directions: Mix 1 tablespoon of Instant ClearJel with 1 tablespoon of granulated sugar in a small bowl. Whip 1 ¾ cups of chilled heavy cream to soft peaks. Add the ClearJel and sugar mixture a little bit at a time and whisk to your desired consistency. The cold cream will firm up almost immediately. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Maintains a fluffy, aerated, and uniform texture. Excellent as a sturdy whipped cream frosting.
Duration: About 5 days. Many home cooks believe that ClearJel gives the best results as a long-lasting, flavorless whipped cream stabilizer.
6. Mascarpone
Why it works: The fat content in mascarpone helps stabilize whipped cream. This cheese has a rich, creamy, and lightly tangy flavor, making the whipped cream thicker.
Directions: Place 4 ounces of mascarpone and ½ cup of powdered sugar into a mixing bowl. Beat until the ingredients are combined. Pour in 1 cup of cold heavy cream and whip cream. While whisking, make sure to scrape down the sides so that all the mascarpone gets incorporated. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: A thicker, denser whipped cream, highly suitable for filling and piping.
Duration: About 3-5 days - may become liquid in some places. I love using this particular whipped cream in cream puffs as it holds its shape very well and does not easily weep. It's a perfect topping for favorite desserts like mango mousse.
7. Crème Fraîche
Why it works: The added fats in crème fraîche help stabilize whipped cream.
Directions: Place 2 tablespoons of crème fraîche and 1 tablespoon of powdered sugar into a mixing bowl. Beat until the ingredients are combined. Pour in 1 cup of cream and whisk to the desired consistency. While whisking, make sure to scrape down the sides so that all the crème fraîche gets incorporated. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: A thicker, denser whipped cream, highly suitable for filling, piping, and spooning over desserts. Crème fraîche gives the whipped cream a bright flavor and silky texture.
Duration: About 2-5 days - may begin to unevenly liquefy after the first 2 days. This whipped cream is excellent on angel food cake and our Mocha Cookie Crumble Frappuccino.
8. Sour Cream
Why it works: The added fat in sour cream helps stabilize whipped cream. Sour cream will add a very light tangy flavor to the whipped cream.
Directions: Place 2 tablespoons of sour cream and 1 tablespoon of powdered sugar into a mixing bowl. Beat until the ingredients are combined. Pour in 1 cup of cream and whisk to the desired consistency. While whisking, make sure to scrape down the sides so that all of the sour cream gets incorporated, ensuring perfect whipped cream. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: A thicker, denser whipped cream, highly suitable for filling, piping, and spooning over desserts.
Duration: About 2-5 days - may begin to unevenly liquefy after the first 2 days. This whipped cream is fantastic as a topping for our mango lassi and cheesecake.
9. Cream of Tartar
Why it works: Cream of tartar helps provide stability to the protein molecules, which provides structure to the whipped cream.
Directions: Beat 1 cup of whipped cream and 1 tablespoon of granulated sugar until it begins to thicken. Sprinkle ⅛ teaspoon of cream of tartar. Whisk at high speed to the desired consistency. While whisking, make sure to scrape down the sides so that all the cream of tartar and sugar are evenly incorporated. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Similar to freshly whipped cream but, per Serious Eats, can be grainy with a metallic taste.
Duration: About 2-3 days.
10. Low Pectin Fruit Jelly
Why it works: Low pectin jellies made from fruits like strawberries, raspberries, and apricots typically have a lot of added pectin. According to Cooks Illustrated, adding these to your whipped cream can give it additional staying power as well as a fruity flavor. You can test if your jelly has enough pectin by scooping a small amount onto a plate. If it stays firm and holds its shape, then the jelly has enough pectin to stabilize whipped cream.
Directions: Microwave 2 tablespoons of jelly until melted - about 15 seconds. Whip 1 cup of heavy cream and 2 teaspoons of sugar until foamy. Pour in melted jelly. Whisk to the desired consistency. While whisking, make sure to scrape down the sides so that all the jelly gets incorporated. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Similar to freshly whipped cream.
Duration: About 2-3 days.
11. Full Fat Greek Yogurt
Why it works: The fat and protein in Greek yogurt help provide additional staying power to the whipped cream.
Directions: Add 1 tablespoon of Greek yogurt, 1 tablespoon of sugar, and 1 cup of heavy cream to a mixing bowl. Whisk to the desired consistency. While whisking, make sure to scrape down the sides so that all the Greek yogurt gets incorporated. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: More dense than regular whipped cream. Has a tangy flavor. Can be piped and used as a cake filling. May leak a little after a few hours at room temperature.
Duration: About 12 hours. This is my favorite way to thicken and stabilize whipped cream, especially when I am looking for a tangy flavor to complement sweeter desserts. It is fantastic, for example, on fruit cake and mango lassi.
12. Xanthum Gum
Why it works: Contains stabilizing emulsifiers that increase the viscosity of whipped cream.
Directions: Add ⅓ cup powdered sugar and 1 cup of heavy cream to a mixing bowl. Whisk to soft peaks. Sprinkle a pinch of xanthan gum. Whisk to the desired consistency. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Denser than regular whipped cream. Has a tangy flavor. Can be piped, used as a cake filling, or a topping.
Duration: About 7 days.
13. Powdered Milk
Why it works: Powdered milk helps thicken and stabilize the whipped cream. Full fat works best, but you can use non-fat powdered milk.
Directions: Add 1 tablespoon of powdered sugar, 1 tablespoon of milk powder, and 1 cup of heavy cream to a mixing bowl. Whisk to the desired consistency. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Very fresh, creamy taste.
Duration: About 3 days. The best way to thicken whipped cream when you want a creamier flavor. Excellent on ice creams and fruit cobblers.
14. Jello
Why it works: Jello, a common ingredient, contains gelatin, which also acts as a stabilizing agent for whipped cream.
Directions: Add 1 teaspoon of Jello to 1 tablespoon of cold water in a microwave-safe bowl. Rest for 5 minutes. Heat in the microwave for 5-10 seconds or until the gelatin melts. Wait for the Jello to cool - about 2 minutes. Whisk 1 tablespoon of confectioner's sugar with 1 cup of heavy cream until it reaches soft peaks. Add the Jello and whisk to your desired consistency. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Stiff texture, perfect for piping or frosting cupcakes or other desserts. Appropriate for desserts that will not require stirring or scooping. Unlike gelatin, Jello comes in various flavors (my favorite is lemon), so pick one that goes well with your dessert.
Duration: At least 48 hours. This is one of my favorite ways to stabilize whipped cream since I always have a box of Jello given its long shelf life in my cupboard.
15. Cream Cheese
Why it works: The added fats in cream cheese help stabilize whipped cream. It has a bright flavor and silky texture.
Directions: Place 2 tablespoons of cream cheese and 1 tablespoon of powdered sugar into a mixing bowl. Beat until the ingredients are combined. Pour in 1 cup of whipped cream and whisk to the desired consistency. While whisking, make sure to scrape down the sides so that all the cream cheese gets incorporated. Pipe/frost onto dessert. Store the dessert in the refrigerator until ready to serve.
Texture: Cream cheese creates a thicker, denser, more stable whipped cream suitable for filling layered cakes and piping over desserts. It may give the whipped cream a light tangy taste, which may or may not be suitable for all desserts.
Duration: About 2-5 days - may begin to unevenly liquefy after the first 2 days.
Whipped cream is a dairy product, and like other dairy products, it is perishable. It is generally recommended to avoid leaving whipped cream at room temperature for an extended period due to the risk of bacterial growth. Whipped cream should not be left unrefrigerated for more than 2 hours.
If you plan to serve whipped cream on a dessert that will be sitting out at room temperature, it's advisable to keep the dessert refrigerated until just before serving. After serving, promptly return any remaining whipped cream and dessert to the refrigerator.
If whipped cream has been left out for an extended period or in warm conditions, it's best to err on the side of caution and discard it to ensure food safety. Refrigeration helps slow down the growth of bacteria and preserves the quality of the whipped cream. Always store whipped cream in the refrigerator when not in use.
Fresh whipped cream, when properly stored in the refrigerator, can last for about 2 to 3 days. However, its quality may start to decline after the first day. It's important to store whipped cream in an airtight container to prevent it from absorbing odors or flavors from the refrigerator.
If you've stabilized the whipped cream with ingredients like gelatin, mascarpone, or other stabilizers, it may have a slightly longer shelf life compared to plain whipped cream. Stabilizers can help maintain the texture and stability of the whipped cream for a few additional days.
Always use clean utensils and avoid double-dipping to prevent introducing contaminants that could shorten the shelf life of the whipped cream. If you notice any changes in color, texture, or odor, it's best to discard the whipped cream to ensure food safety.
Freezing whipped cream frosting is possible, but it may undergo some changes in texture once thawed. Whipped cream contains a high water content, and freezing can cause ice crystals to form, affecting its structure. Additionally, there may be some separation, and the frosting might become denser. However, if you need to freeze whipped cream frosting, here are some tips to help preserve its quality:
Prepare in Advance: If you know you'll be freezing the whipped cream frosting, consider making it slightly stiffer than usual. The texture may change during freezing and thawing, so starting with a firmer consistency can help.
Storage Container: Use an airtight container to prevent the whipped cream from absorbing odors from the freezer and to minimize exposure to air, which can contribute to freezer burn.
Freeze in Portions: Freeze the whipped cream frosting in individual portions or layers to make it easier to thaw only what you need.
Thawing: When ready to use take out the frozen whipped cream let it sit for about 10-15 minutes. Serve immediately. Frozen whipped cream will melt if left out for too long.
Re-whip if Necessary: After thawing, the texture of the whipped cream may be slightly different. You can try re-whipping it to restore some of its original consistency.
Yes, you can re-whip deflated whipped cream to some extent. If your whipped cream has lost its volume or become slightly deflated, you can use a whisk or an electric mixer to whip it again. Here are the steps:
Chill Utensils and Bowl:
Ensure that the utensils (whisk or beaters) and the bowl you are using are well-chilled. This helps maintain the stability of the whipped cream.
Re-Whip at Low Speed:
Start re-whipping the deflated whipped cream at a low speed. Gradually increase the speed as it thickens.
Add a Stabilizer (Optional):
If you're concerned about maintaining stability, you can add a stabilizer. This could be a small amount of gelatin, cornstarch, or another stabilizing ingredient, depending on your original recipe.
Check Texture:
Stop whipping once the whipped cream reaches the desired consistency. Be careful not to over-whip, as this can lead to a grainy texture. Over whipping can also turn the whipped cream into butter.
It's important to note that while re-whipping can restore some of the volume, the texture may not be exactly the same as freshly whipped cream. If the whipped cream has been over-whipped or if there are other issues, re-whipping may have limitations.
To avoid deflation in the first place, make sure to whip the cream just until it reaches stiff peaks and avoid overbeating, which can cause the whipped cream to break down.
DID YOU MAKE THIS RECIPE?
We'd love to hear how it turned out. Please take a picture and tag us on Instagram @cloveandcumin!
Gianne
The techniques are so simple yet effective, and now I can enjoy perfectly fluffy and long-lasting whipped cream on all my desserts.
Lima
Thank you!
Lauren Harris
I love a good homemade whipped cream. I usually use the same method, but may have to give some of these other ones a try to see which I really like best!
Lima
Awesome - glad you found this post helpful!
Renee
I had no idea there were so many ways to stabilize whipped cream. I've always used Cream of Tartar, but there are times when a alternate method would probably be a better choice. Thanks for all the great info!
Lima
Thrilled that you found it useful! Thanks!
Jacqueline
Oh nice ideas. I sm going to give the cornflour method a go with vegan whipped cream which can be quite soft.
Lima
Fantastic! Please let me know how it goes!
Anjali
This is such a helpful guide to making whipped cream that doesn't deflate or fall apart after a few hours! Used one of your suggestions to make whipped cream to pipe on top of cupcakes and it worked great!