You’ve heard about whipped cream, but what about Stable Whipped Cream? Stable Whipped Cream lasts a little longer than the regular kind so that you can prep your desserts in advance and not worry about their drooping.
This recipe is delicious served with Slow Cooker Chocolate Cheesecake or layered in Robert Redford Dessert in Jar or Strawberry and Chocolate Icebox Cakes.
Unless it’s a holiday and I’m making Pretzel Berry, I rarely buy Cool Whip. The flavor of whipped cream is so much fresher and the texture less cloying. Last time I made my favorite jello dessert, I decided to try something new: stable whipped cream.
Stabilized or stable whipped cream is enhanced with gelatin, agar agar, or dry powdered milk so that it can stay whipped longer without weeping. Regular whipped cream will eventually collapse.
I was so pleased with the results that I’m committed to using this topping in my make-ahead desserts going forward.
Why Make This
It tastes great. Freshly whipped cream tastes fresher and has a more delicate mouthfeel than whipped topping.
It lasts longer. Stable whipped cream will stay whipped for many hours, much longer than plain or canned toppings. This allows you to make desserts farther in advance without the cream weeping or collapsing.
Ingredients
Here’s what you’ll need to make recipe:
whipping cream – Use cold, heavy whipping cream with a high fat content. It’s the fat that suspends the air bubbles in the mixture.
powdered sugar – Also known as confectioners sugar, powdered sugar dissolves quickly and easily in cream without leaving behind the grit of granulated sugar.
vanilla extract – Vanilla adds another layer of flavor to whipped cream. You can use another extract if you like, such as lemon, peppermint, almond, or coffee. You can even make Chocolate Whipped Cream if you prefer.
dry powdered milk – The addition of dry milk powder allows the whipped cream to last longer without weeping or collapsing.
Step-by-Step Instructions
Here’s how to make Stable Whipped Cream:
- In a large mixing bowl, combine the whipping cream, sugar, and vanilla extract. Whip the cream on high speed until the cream thickens and very soft peaks form.
- Sprinkle the powdered milk over the surface and continue beating until the powder dissolves and the cream stiffens to your desired texture.
- Refrigerate until ready to serve, up to 8 hours. Remember you can freeze whipped cream if you have lots leftover.
Tips & FAQs
- Use cold heavy cream. The colder the cream, the easier it will whip up. You could even try putting your bowl in the freezer for 30 minutes before you start as well.
- Don’t walk away! It doesn’t take long to make your own whipped cream. So don’t walk away or you might just skip past the whipped cream phase and end up with butter instead.
I like using confectioners (or powdered) sugar because I think it dissolved better into the cream and you don’t end up with a gritty texture. But some people do use granulated sugar and it works out just fine.
Freeze leftover whipped cream in dollops on a lined tray. Once frozen solid, remove them to a ziptop freezer bag and store in the freezer until ready to serve. To use, just add one frozen dollop to your coffee or cocoa drink.
Stable Whipped Cream
Equipment
Ingredients
- 1 cup cold whipping cream
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoon dry powdered milk
Instructions
- In a large mixing bowl, combine the whipping cream, sugar, and vanilla extract. Whip the cream on high speed until soft peaks form.
- Add the powdered milk and continue whipping until the powder dissolves into the whipped cream and stiff peaks are formed. Do not overmix.
- Refrigerate until ready to serve, up to 8 hours.
Notes
- Use cold heavy cream. The colder the cream, the easier it will whip up. You could even try putting your bowl in the freezer for 30 minutes before you start as well.
- Don’t walk away if using a stand mixer! It doesn’t take long to make your own whipped cream. So don’t walk away or you might just skip past the whipped cream phase and end up with butter instead.
- To freeze: Freeze leftover whipped cream in dollops on a lined tray. Once frozen solid, remove them to a ziptop freezer bag and store in the freezer until ready to serve. To use, just add one frozen dollop to your coffee or cocoa drink.
Nutrition
This post was originally published on June 18, 2009. It has been updated for content and clarity.
Karen
Not as healthy but you can also use 2 tbsp vanilla pudding mix per 1 cup whipping cream (plus vanilla to taste). It will hold at least 24 hours.