Stabilized Whipped Cream tastes just like sweet homemade whipped cream, except this version will hold it's shape with the addition of a secret ingredient.
Never again will you want to buy a tub of that artificial whipped topping. This recipe is perfect for all kinds of desserts!
Stabilized Whipped Cream can be made all sorts of different ways, but I found that this simple recipe was not only easy to make, but it held up extremely well over time and tasted just like real whipped cream. Classic desserts like strawberry shortcake are perfect for this amazingly sweet and creamy whipped topping.
If you're not sure what stabilized whipped cream is, I'll try to give as much information as possible below.
Ever pipe some whipped cream, either homemade or from a can, onto a dessert and minutes later it starts to weep and lose it's shape? Real whipped cream is meant to be eaten right away.
Ever make a batch of whipped cream, store it in a bowl in the refrigerator, and then find all sorts of liquid in the bowl when you take it out? That's normal.
All of that can be avoided, however, if you make stabilized whipped cream.
Can you make homemade whipped cream ahead of time?
Yes. But it will only look like whipped cream later on if you make stabilized whipped cream.
Standard whipped cream, where you beat heavy cream and sugar together, doesn’t keep well if made in advance. After only 2-3 hours it begins to weep out liquid and eventually loses the air bubbles that have been whipped into it.
A little gelatin whipped with the dairy keeps things stable for a minimum of 24 hours.
Can you use cornstarch to stabilize whipped cream?
Although cornstarch is a thickening agent, it does not work to stabilize whipped cream.
Can you use cream of tartar as a thickening agent?
There are tons of additives I've read can help create a stabilized whipped cream including marshmallow crème, xanthan gum, cream of tartar, nonfat dry milk powder, instant dry vanilla pudding mix, and buckwheat flour. But not cornstarch.
As you can see from my recipe, I don't use any of those additives. Just a bit of gelatin does the trick.
How do you make whipped cream frosting?
Oh, how I love whipped cream frosting.
You can certainly frost a cake with stabilized whipped cream and call it good.
If you want it to be a bit thicker but still have the creamy taste of whipped cream, you'll need to mix in a thickening agent like cream cheese or mascarpone. I think my mascarpone frosting is the most heavenly out there.
You'll also need to add more sugar to transform your whipped cream into a frosting.
How long can you keep homemade whipped cream in the fridge?
Me? I keep it until it starts to spoil. I generally remember the "use by" date on the carton of heavy cream and go by that.
Stabilized whipped cream will last much longer in the refrigerator than standard whipped cream. The only way I've been able to make non-stable whipped cream last is if it's kept under pressure in a whipped cream canister.
Can you make whipped cream out of milk?
Milk has a much lower percentage of fat. Whole milk is usually around 4% and heavy cream is around 37%. Therefore it is impossible for the milk to thicken when air is beaten in.
There is no way, at least that I know of, that you can make whipped cream out of milk.
Stabilized Whipped Cream
- 1/2 tsp unflavored powdered gelatin
- 1 1/2 tbsp water
- 1 1/2 cups heavy whipping cream (chilled)
- 1 tbsp confectioners sugar
- 1 tsp vanilla
- Sprinkle unflavored powdered gelatin over water in a microwave-safe bowl and let it stand for 3 minutes.
- Microwave the mixture in 5-second increments until the gelatin is dissolved and liquefied.
- Whip chilled heavy cream, confectioners sugar, and vanilla in a stand mixer using the whisk attachment on low speed until small bubbles form, then increase speed to medium. When whipped cream begins to thicken and the shape from the beater starts to hold itself in the cream, slowly pour in the dissolved gelatin mixture and then increase the speed to high and continue to beat until soft peaks form.
- Store in refrigerator up to a week (if cream was fresh).