Finish your desserts with a perfect dollop or swirl of cream. This easy stabilized whipped cream won’t melt or deflate for days thanks to one simple ingredient.
Happy holidays! If you love whipped cream but hate when it deflates or melts, this recipe is for you. It’s the easiest stabilized whipped cream I’ve ever made: quick, reliable, and perfect for decorating or topping desserts. The trick is one pantry ingredient that gives the cream body and stability without changing its flavor.
The secret is powdered milk. Powdered milk is simply dehydrated milk and adding a spoonful into whipped cream strengthens the structure so the cream holds its shape much longer. Because it’s dairy, it blends seamlessly without altering the flavor. A small addition makes a big difference: your whipped cream will stay fluffy and firm for days if refrigerated.
There are many stabilized whipped cream methods—gelatin, cream cheese, or pudding mixes—but those can change the taste or add extra steps. This approach is simple: when you add powdered sugar, add a spoonful of powdered milk too. That small change keeps the whipped cream light, clean-tasting, and very stable.
Use this stabilized whipped cream anywhere you’d use regular whipped cream: on pies, cakes, brownies, or hot drinks. It’s great on cheesecake bars, cream pies, tres leches cake, spiked hot chocolate, or decorated cupcakes. Because it holds shape, it’s perfect for piping and for desserts that will sit out for a time.
Pro tip: for a classic canned-whipped-cream look, pipe with a 1M decorating tip.
Print Recipe
The Easiest Stabilized Whipped Cream
5 mins
5 mins
Puddings & Trifles
4 cups
Valentina | The Baking Fairy
Ingredients
- 1 pint heavy whipping cream
- 1 tablespoon powdered milk
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl and a hand mixer. Beat until the cream is very soft and beginning to hold its shape.
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Add the powdered milk, powdered sugar, and vanilla extract to the cream.
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Continue beating until the whipped cream is firm and fluffy.
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Serve immediately or store in the refrigerator until needed.
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