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    Home » Recipes » Baking Basics

    Tips and Tricks for Easy Stabilized Whipped Cream

    Published: Jun 9, 2021 · Modified: Dec 23, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Easy homemade stabilized whipped cream without gelatine. This is a classic vanilla whipped cream, perfect to top your desserts and use in your recipes. Along with tips and tricks to use this as a Cool Whip substitute.

    Piped stabilized whipping cream on a blue and white plate.
    Jump to:
    • What is Stabilized Whipped Cream?
    • Tips and Tricks for Whipping
    • Whipped Cream without Gelatin versus with Gelatin
    • Flavours for Whipped Cream
    • FAQs for Easy Stabilized Whipped
    • Easy Stabilized Whipped Cream

    In the UK, they don't have Cool Whip! As an American, this was a culture shock too far for me. I've spent quite a long time working out the best alternatives for classic Cool Whip, both as a topping and as an ingredient. An easy stabilized whipped cream is essential as a topping and is surprisingly simple to achieve.

    What is Stabilized Whipped Cream?

    Stabilised whipped cream is quite simply whipped cream that will hold its shape. It can often be firm enough (and stable enough) to pipe and will last for a few days in the fridge.

    The key to stabilising whipped cream, is adding a thickener. Some recipes will call for cornstarch or cream of tartar. I prefer to thicken mine with powdered sugar alone. This keeps the flavour a bit sweet and simple. It also makes for a super simple ratio: 1 tablespoon of icing sugar per cup of cream.

    Measuring cup of cream, bowl of powdered sugar, jar of vanilla bean paste and whisk attachment for electric mixer.

    Tips and Tricks for Whipping

    Whipping with an electric mixer is the easiest - either a stand mixer or a handheld device. You can off course whip purely by hand, but this will take a lot longer and a lot more arm and wrist muscle!

    1. Whip on medium for the first minute to get things started.
    2. If you haven't already done so, add any thickener and flavouring.
    3. Increase the speed to a high setting and continue whipping. Be on the look out for stiff peaks forming.

    How to Tell You Have Whipped Enough?

    It takes some trial and error when you're starting out to ensure you've whipped your cream to the optimum thickness.

    • Start paying close attention once the cream has thickened enough that it is holding a shape while the mixer whips through it.
    • Stop the mixer occasionally and check the cream. Does it hold its shape when you pull the whisk out? Or, do the peaks drip and it fall back onto themselves, melting back into the bowl?
    • Keep beating and checking until you have stiff stable peaks that hold their shape.
    • Another key test is to hold the bowl upside down - if nothing moves and pours out, you're done!
    Close up of whisk from electric mixer showing stiff peaks of stable whipped cream.

    Whipped Cream without Gelatin versus with Gelatin

    In most cases, you do not need gelatin to thicken and set a whipped cream. A powdered sugar stabilized cream will be perfectly pipeable and great for topping your desserts.

    The main exception to this is if you are looking for a whipped cream like Cool Whip for making no bake pies or filling Swiss Rolls. A cream set without gelatin will be creamier and less jiggly than a cream which uses gelatin. For an example of gelatin based whipped cream, see my Pink Jell-O Pie made without Cool Whip and my Cinnamon Swiss Roll. These both involve a sweetened whipped cream with gelatin and provide detailed instructions to making this if needed.

    Flavours for Whipped Cream

    You can use all variety of flavourings in your whipped cream. My favourite is vanilla extract or vanilla bean paste. This is the best way to get the flavour you may be seeking from a cool whip substitute.

    Alternatively, you could flavour your whipped cream with different extracts - almond makes for a nice compliment to the cream.

    Zests (such as lemon or lime) or spices (such as cinnamon) can also be used to provide flavouring. If you are wanting to include zest or spice, I would add this towards the end of the whipping rather than at the start.

    FAQs for Easy Stabilized Whipped

    My whipped cream is melting, how can I fix this?

    If your cream is runny and not holding shape, this is because it has not reached stiff peaks and is not thick enough. Continue whipping! It can take 5 to 10 minutes of using an electric whisk for you to reach stiff peaks.

    How long does cream keep?

    Stabilized whipped cream can stay fresh and hold its shape for a couple of days in the fridge. If you are using this for an occasion, you can make this up to a day in advance and should still be in peak condition. Keep this in the fridge in an airtight container.

    How can I thicken whipped cream without gelatin?

    Gelatin is not necessary in most cases for thickening your homemade cream. This recipe uses powdered sugar to thicken the cream into a stable form that can be piped and will hold its shape. This will work perfect for topping your desserts.

    Stabilized whipped cream is a great accompaniment to:

    • Chocolate and Praline Tarts
    • Classic Devil's Food Cake
    • Tres Leches Cupcakes

    Other baking basics you may find useful:

    • Vanilla Pastry Cream
    • Buttermilk Substitute
    • All Butter Pie Crust
    Piped stabilized whipping cream on a blue and white plate.

    Easy Stabilized Whipped Cream

    Liz Mincin
    An easy and stable whipped cream recipe - great for topping off desserts with a flourish.
    4.5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 0 mins
    Course Dessert
    Cuisine American
    Servings 24 tablespoons
    Calories 35 kcal

    Equipment

    • hand held electric beater or stand mixer with a whisk attachment

    Ingredients
      

    • 1 cup heavy double cream or whipping cream cold (fresh from the refrigerator)
    • 1 tablespoon powdered icing sugar
    • 1 teaspoon vanilla extract or vanilla bean paste

    Instructions
     

    • Add the cream, powdered sugar and vanilla to the bowl of an electric stand mixer fitted with a whisk attachment. Alternatively, use a large bowl and a hand held electric whisk.
    • Beat on medium for a minute and then on high until thickened. This will depend on your mixer, but watch for the cream to start holding shape around the beaters. Test the thickness by stopping the machine and checking for stiff peaks.

    Nutrition

    Calories: 35kcalCarbohydrates: 0.5gFat: 3.3gSaturated Fat: 2.3gCholesterol: 13mgSugar: 0.5g
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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