How to Make Sweet Stabilized Whipped Cream 7 Ways

Last updated on July 5th, 2024 at 12:37 am

Learn How to Make Sweet Stabilized Whipped Cream 7 Ways! This sweet stabilized whipped cream is just the perfect topping for any dessert. It is easy to make and holds up in the heat.

Do you love baking and making beautiful desserts, but hate having to settle for store-bought whipped cream? Are you tired of your homemade desserts not having that perfect finishing touch? Frustrated by whipped cream that melts and loses its structure after a few hours? Well, have no fear! Stabilized Whipped Cream is here to save the day.

Here’s the good news, stabilized whipped cream can be made right at home. This versatile topping will stay firm even when added to cakes or pies, without running or becoming watery.

This thick, fluffy cream holds its shape for a few days when handled properly. Giving you more time for creativity in the kitchen. Stabilized whipped cream can help take your favorite desserts to the next level.

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Whipped Cream Holds up in the Heat

Recently, our choir had a pie sale. I was not afraid to bring pies made with real whipping cream or even topped with real whipping cream. It as 89 degrees out and all of the other pies with whipped topping were melting. My pies held up just wonderfully. That meant that all of the pies that I brought to the sale were sold. The melting pies unfortunately were still there at the end of the sale.

Use this sweet stabilized whipped cream to top cupcakes, in between cake layers, on top of fruit pies, blended into chiffon pies, or even layered into between a parfait.

Here are 7 different stabilized whipped cream recipes.

Whipping cream is perfect to use as toppings and decorations for so many desserts. Even your favorite coffee drink or shake. Making stabilized whipped cream is easy for home cooks. In just a few minutes, you will have a topping ready to take your sweet treats to the next level. We have 7 different methods on how to make this!

For me, if you don’t want to change the flavor, the best way is using the gelatin, cornstarch, or powdered sugar.

Making Sweet Stabilized Whipped Cream

Making stabilized whipped cream is a fantastic way to ensure your desserts maintain their texture and presentation for longer periods. Here are seven methods to stabilize whipped cream while adding a touch of sweetness. Each makes about a cup of Whipping Cream.

1. Vanilla Extract and Cornstarch

Ingredients:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch

Instructions:

In a mixing bowl, combine powdered sugar and cornstarch.

Add cold heavy cream and vanilla extract to the bowl.

Whip the mixture until stiff peaks form.

2. Cream Cheese

Ingredients:

• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar

Instructions:

In a mixing bowl, beat softened cream cheese until smooth.

Add powdered sugar and beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

3. Gelatin

Ingredients:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water

Instructions:

Dissolve gelatin in cold water and let it sit for a few minutes to bloom.

Heat the bloomed gelatin mixture in the microwave for a few seconds until it turns liquid.

In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.

While whipping, gradually pour the liquid gelatin into the cream mixture and continue whipping until stiff peaks form.

4. Mascarpone Cheese

Ingredients:

• 1 cup heavy cream
• 4 ounces mascarpone cheese
• 2 tablespoons powdered sugar

Instructions:

In a mixing bowl, beat mascarpone cheese until smooth.

Add powdered sugar and beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

5. Instant Pudding Mix

Ingredients:

• 1 cup heavy cream
• 2 tablespoons instant pudding mix (flavor of your choice)
• 2 tablespoons powdered sugar

Instructions:

In a mixing bowl, combine instant pudding mix and powdered sugar.

Add heavy cream to the bowl.

Whip the mixture until stiff peaks form.

6. Marshmallow Fluff

Ingredients:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 2 tablespoons marshmallow fluff

Instructions:

In a mixing bowl, combine powdered sugar and marshmallow fluff.

Add heavy cream to the bowl.

Whip the mixture until stiff peaks form.

7. Powdered Milk

Ingredients:

• 1 cup heavy cream (cold)
• 2 tablespoons powdered milk
• 2 tablespoons powdered sugar (optional, for sweetness)
• 1 teaspoon vanilla extract (optional, for flavor)

Instructions:

1. For best results, chill a mixing bowl and beaters or whisk attachment in the freezer for about 10-15 minutes before starting.
2. In the cold bowl, combine the cold cream and powdered milk (milk powder).
3. If using, add powdered sugar and vanilla extract.
4. Begin whipping the mixture on low speed until it starts to thicken.
5. Increase the speed to medium-high and continue whipping until stiff peaks form. Be careful not to overwhip.
6. Once stiff peaks are achieved, the whipped cream is ready to use.

Stabilized whipped cream can hold its shape for longer periods compared to regular whipped cream, making it ideal for decorating cakes, filling pastries, or topping desserts.

Use in Place of Whipped Topping in Recipes

I have successfully used this sweet stabilized whipped cream in place of the store bought whipped topping. This is not to say that I am against the use of whipped topping-I certainly have used it and will continue to do so when I am tight on time.

However, if you are a person that does not want to use the whipped topping or, if you are like me, prefer the taste of the sweet stabilized whipped cream, then you will want to use it in place of the whipped topping.

Strawberry Pie in the Heat

Check out this picture of this strawberry pie served at a picnic on a warm summer day. This pie is from a picnic where the heat was over 80 degrees Fahrenheit. Still looks fresh and beautiful. Once people started eating it, didn’t last long though.

How to Store Whipped Cream

Storing whipped cream properly is crucial to maintain its texture and prevent it from deflating or becoming watery. Here are some tips on how to store whipped cream:

1. Refrigeration: Whipped cream should always be stored in the refrigerator. Place it in an airtight container or cover the bowl tightly with plastic wrap to prevent air from reaching the cream, which can cause it to dry out.
2. Use it promptly: Whipped cream is best when consumed fresh. Try to use it within a day or two of making it for the best texture and flavor.
3. Re-whip if necessary: If the whipped cream deflates slightly or separates after refrigeration, you can try re-whipping it briefly to restore its texture. Be careful not to overwhip, as this can lead to a grainy or buttery texture.
4. Freezing: While whipped cream can be frozen, it may lose some of its texture upon thawing. If you choose to freeze whipped cream, place dollops of it on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the whipped cream dollops to an airtight container or freezer bag. Thaw them in the refrigerator before using, and note that the texture may be slightly different from freshly whipped cream.
5. Stabilized whipped cream: If you’ve made stabilized whipped cream using a stabilizer such as powdered milk or gelatin, it will hold its shape better and last longer in the refrigerator compared to regular whipped cream.

By following these tips, you can store whipped cream properly to maintain its quality and enjoy it for as long as possible.

Is Whipped Cream Gluten Free?

Yes, whipped cream is gluten free. The pre-made processed whipping cream from the grocery store in the can and in the plastic tub are also considered gluten-free. So, if you have a gluten-free diet, this is a nice addition.

However, it does have artificial sweeteners, water, hydrogenated oils, high-fructose corn syrup, skimmed milk, light cream, less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan gum, polysorbate 60, sorbitan monostearate, and beta carotene.

Dairy Whipping Cream

Therefore, I do prefer to use real whip cream whenever possible as it has real ingredients. Since most dairy products are naturally gluten free, I prefer making my own. You can whip cream with the only ingredient being the heavy whipping cream. But, I can sweeten it with powdered sugar and a dash of vanilla extract.

How Long Does Whipped Cream Last at Room Temperature?

Whether you have whipped cream frosting, stabilized whipped cream, or unopened containers of heavy cream, they need to be refrigerated for food safety.

Heavy whipping cream is a dairy product, which means it is perishable. Therefore, it will spoil if left at room temperature for two or more hours.

In the summer months if the temperature exceeds 90 degrees, then the whipped cream will spoil in just one hour.

How long does fresh whipped cream keep in the refrigerator?

Homemade whipped cream keeps for about a day in the fridge unless you stabilize it. It will become runny after a day.

However, it is easy to stabilize it with gelatin, cornstarch, a commercial stabilizer made especially for whipping cream such as (Whip It), or non-fat powdered milk.

How do you know if heavy cream is bad?

There are a few tell-tale signs that your heavy cream has gone bad. If you notice any of these signs, make sure to discard your whipping cream. Use your senses to tell.

When you open the container and smell a sour smell or a fermented type of aroma, it is a sure sign that the whipping cream is spoiled.

Second, when you pour the heavy cream out of the container, and it looks like the texture has noticeably changed such as it is clumping or curdling. You may also notice a runny and thin consistency, which would also mean it has gone bad. However, it is normal to occasionally see a yellow hue on top as this is the fat content.

Next, look for signs of mold on the surface. A moldy discoloration along with the separation of the solids from the liquids in the form of lumps means that the cream is spoiled.

When tasting the cream, if it has a tangy taste or it feels more like lumpy curds rather than smooth rich, thick creamy texture, do not use.

Lastly, if your heavy cream does not whip and form stiff peaks, it is spoiled and should be discarded.

Can unopened heavy whipping cream be left out?

The short answer is No. Heavy whipping cream is a perishable dairy product and it needs to be refrigerated unopened and after it is opened to keep it fresh.

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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.

Stabilized Whipped Cream 7 Different Ways Web Story

• Fresh Strawberry Pie
• Cherry Hand Pie Recipe
• Fluffy Strawberry Pineapple Dessert

• Creamy Italian Meatball Soup
• Light & Refreshing Fruit Cocktail
• Golden Cadillac Ice Cream Drink