Stabilized Whipped Cream

This stabilized whipped cream is light, fluffy, and made with 4 simple ingredients. It’s the best for topping for desserts like cakes, pies, cupcakes, and even hot cocoa or fresh fruit. 

My Favorite Whipped Cream Recipe

Making your own whipped cream is so easy to make when you need it for desserts…or just dipping fresh strawberries in it like we do!  Unlike regular whipped cream, this stabilized version holds its shape better and lasts longer and we love so much better than cool whip!

I did a test to see just how long it would hold up and at 2 ½ hours it was still perfect! I don’t recommend leaving it out that long for serving since it is a dairy product, but it was great to know that it does work so well.

You can even add 2 tablespoons of cocoa powder to make a chocolate version.

Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

It's easy to make with just a few ingredients and a chilled mixing bowl.

• Heavy whipping cream – Use very cold heavy whipping cream because of its high fat content for the best best results
• Powdered sugar – I like the smoothness powdered sugar gives it. You can also use white granulated sugar as well though.
• Cream of tartar – the "stabilizer " of the whipped cream so it keeps its shape longer.
• Vanilla extract – use pure vanilla extract and not the imitation kind.

How to Make Stabilized Whip Cream

This recipe makes 2 cups of delicious whipped cream to use on so many of your desserts.

Step 1: Place a large bowl in the freezer for about 15 minutes to get chilled before you start.

Step 2: Remove the bowl from the freezer and immediately pour the cold heavy cream into the chilled bowl and begin mixing right away. Beat for about 2 minutes until soft peaks start to form. I use a stand mixer with the whisk attachment but a hand mixer works just a good. 

Step 3: Add in the powdered sugar, cream of tartar, and vanilla extract.

Step 4: Continue mixing for another 30 seconds to 1 minute just until the whipped cream becomes light and fluffy with stiff peaks. Be very careful not to over mix, or it can begin to break down and turn lumpy. It will be turning into butter at this point.

If you catch it early you can try stirring in a couple more tablespoons of whipping cream. If the peaks are still not returning to fluffy, just keep blending until the butter is formed and enjoy it with your toast and jelly! (you can pour off any excess liquid or “buttermilk”).

Different Ways to Make Stabilized Whipped Cream 

There are a few other ways to make whipped cream stabilize. Swap the cream of tartar with 

• Cream cheese – use 1 ounce of room temperature softened full fat cream cheese instead of the cream of tartar and blend it in well so it stays smooth. (this isn my 2nd favorite way. You can use this in fluff recipes like our strawberry cheesecake fluff or this banana pudding fluff.
• Cornstarch – use 1 teaspoon in place  of cream of tartar to help the whipped cream stay stable a bit longer.
• Vanilla pudding mix – mix one teaspoon of dry instant pudding in while beating.
• Unflavored gelatin – (Knox is a favorite brand) Instead of cream of tartar, mix a teaspoon of the gelatin powder with 4 teaspoons of cold water and let it sit or “bloom” for 5 minutes until thickened. Then you will warm it in the microwave for 5-10 seconds, then stir the gelatin mixture in while whipping the cream.  Using gelatin makes it stable enough for frosting cakes. 

How to Store Whipped Cream

Refrigerate: Store stabilized whipped cream in an airtight container in the refrigerator for up to 3-4 days. If it softens a bit, you can try whisking it very gently again. But mine usually is completely fine for a few days.

If you love this whipped cream recipe, make these other favorite frostings too:

• Chocolate Buttercream Frosting
• Marshmallow Frosting
• Cream Cheese Frosting

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