how to stabilize whipped cream recipe, six easy ways (2024)

Understanding how to stabilize whipped cream is the secret to a light, airy, rich, and oh-so-delicious whipped cream. No more getting frustrated with a flat, melted cream or wondering which cream stabilizer is best for your cupcakes, like this amazing Black forest cupcakes recipe,. Today I am going to share with you 5 stabilized whipped cream recipes you can use to pipe, decorate and frost with. Each method requires a simple ingredient. (your secret ingredient).

If you are hungry for more information about heavy cream, check out the post about What is heavy cream, and How long Does Heavy Cream Last.

What is stabilized whipped cream?

When we whip heavy cream with some sugar and sometimes vanilla extract we incorporate lots and lots of air bubbles. The air increases the volume, as well as changes the consistency from liquid to solid.

When the cream is in its solid consistency and you can spread it and or pipe without it losing its firmness then it considers being stabilized.

Heavy cream will lose its stability with time and when unrefrigerated, and so the question is how do you make whipped cream stay stiff longer?

By adding thickening agents such as gelatin, cornstarch, dry milk powder, and more.

Stabilizing vs. thickening

I found that the two most common questions are: “how to thicken whipped cream?” and “how do you stabilize whipped cream?”. But it is important to understand that thickening and stabilizing are completely different.

We stabilize when our project calls for piping heavy whipping cream, when we need whipped cream decorations, or when our project calls for the stabilized whipped cream frosting for cake decorating. However, we thicken for sauces like a pasta sauce or for filling such as creme fraiche. While we can thicken both heavy cream and heavy whipping cream, it is best if we only use heavy whipping cream for stabilizing.

You can use any one of the below recipes to answer the following questions: “how to make stiff whipped cream?”. “How to keep whipped cream stable?”, “How to make stiff whipped cream frosting”, “How to make stiff whipped cream for cakes?”. And also “How to make a stable whipped cream?”

As for “what is the best way to stabilize whipped cream?”. Well, that depends on the project you are working on and I added my recommendations next to each.

Why stabilizing?

Well, it is definitely not a must but it is highly recommended for when you want to pipe cupcakes and fill or frost cakes. It is even great to fill Cream puff with or top with Pavlovas, or use to make Creme Legere. When unstabilized, it does not have the ability to incorporate as much air bubbled as a stabilized one can. The result is a soft cream with a high tendency to melt, deflate and lose definition.

Five ways to stabilize whipped cream

Tips on how to pipe whipped cream?

Much like you would buttercream, scoop it into a piping bag and press.

How to keep whipped cream from melting and weeping?

Refrigerate as soon as you can to avoid the fat molecules from melting.

Is a stabilized heavy cream enough to stable mousse?

Depends on the recipe. Most times cream is added to the mousse to add creaminess and texture.

How do I stable a non-dairy cream?

Most non-dairy options already contain stabilizers. Read the ingredients. If you need, add cornstarch or agar-agar.

Does the gelatin change the texture of the frosting?

No, unless it was not incorporated the right way.

How do you add flavoring other than vanilla extract (ie strawberry, chocolate)?

Powders with the powdered sugar, extract when it reaches a soft peak, and solids folded at the end.

I only have access to a max of 35% whipping cream, is that enough?

For anything 30-35% fat, add 4 tbsp melted butter to ¼ cup of heavy cream, allow to cool then add the rest.

The best recipe for frosting a cake?

Gelatin or cream of tartar.

After decorating with the frosting does it need to be refrigerated?

Yes, within 30 minutes.

Can you freeze the gelatin stabilize whip cream like you can the commercial whipped topping?

Yes

Can I increase or decrease the amount of sugar?

Yes. Up to 4 tbsp per cup. Or none.

Can I stack cakes?

Yes, up to 2 layers for butter or pound cakes, 3-4 if chiffon or sponge cakes.

Can I cover with fondant?

No, the fondant is too heavy.

Can I mix two methods together?

No, it might overcrowd and deflate.

Is there a way to save a batch with seized gelatin?

No, you need to start over.

Can I just use a plain electric hand mixer instead?

Yes.

I am a vegetarian I do not want to use gelatin, what should I do?

Use agar-agar its plant base, the same amount as the gelatin.

How much time in advance can it be made?

Up to 3 days. However, it is best to frost and pipe right away.

Can I use flavored gelatin with the same method?

Sure

Which is the best cream recipe to add to pastry cream?

Any one of the first three. Pastry cream should be soft.

Tips for how to make a nondairy whipping cream?

Use a non-dairy product. I recommend visiting a local Kosher market.

won’t the cornflour change the taste of the whipped cream ??

No, it’s a small amount of cornstarch,

Can I mix it with fruit? Like can peaches?

Yes, it is a great addition to any of your favorite desserts.

How do I increase the recipe?

Increase the ingredients by the same amount.

Can I freeze the cake after frosting?

Yes.

Print

Author One Sarcastic Baker

For all methods:

• 1CupHeavy whipping cream(240 ml / 8 oz)
• 2TBSPPowdered sugar

Method 1: Using cream of tartar, dried milk powder, xantham gum and pudding mix

• 1/4tspCream of tartar
• 1TBSPdried milk powder OR
• 1/4tspXantham gum OR
• 1 TBSPpudding mix

Method 2: Using cornstarch

• 1tspCornstarch

Method 3: Using Gelatin

• 1tspGelatin
• 1 1/2tspwater
• 1tspheavy cream

For method one

1. In a small bowl, mix together the powdered sugar and your choice of stabilizer.

2. Pour the cream into a chilled bowl and add the sugar mixture.

3. Whisk on high speed until a stiff peak is formed.

For method 2: cornstarch

1. In a medium saucepan, mix the cornstarch with the sugar then drizzle 1/3 of the cream.

2. Cook over medium heat while stirring until thickened. Remove from heat.

3. Mix in the remaining cream and place in the refrigerator to completely cool.

4. Pour the mixture into a chilled bowl and whisk until stiff peak forms.

5. Method 3: Gelatin

6. Mix the gelating and water in a small microwave-safe bowl and allow the gelating to bloom.

7. Warm the gelatin in the microwave for 8 seconds then drizzle in 1 tsp of cream.

8. Whisk the one cup of cream at high speed, until it reaches a soft peak.

9. Drizzle in the gelating mixture and whisk on high until a stiff peak is formed.