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cupcakes topped with stabilized whipped cream

Stabilized whipped cream 5 ways

5 easy and fast ways to stabilize heavy whipping cream.

Course Dessert
Cuisine American
Keyword how to stabilize heavy cream, stabilized whipped cream
Prep Time 3 minutes
Servings 2 cups
Author One Sarcastic Baker


For all methods:

  • 1 Cup Heavy whipping cream (240 ml / 8 oz)
  • 2 TBSP Powdered sugar

Method 1: Using cream of tartar, dried milk powder, xantham gum and pudding mix

  • 1/4 tsp Cream of tartar
  • 1 TBSP dried milk powder OR
  • 1/4 tsp Xantham gum OR
  • 1 TBSP pudding mix

Method 2: Using cornstarch

  • 1 tsp Cornstarch

Method 3: Using Gelatin

  • 1 tsp Gelatin
  • 1 1/2 tsp water
  • 1 tsp heavy cream


For method one

  1. In a small bowl, mix together the powdered sugar and your choice of stabilizer.

  2. Pour the cream into a chilled bowl and add the sugar mixture.

  3. Whisk on high speed until a stiff peak is formed.

For method 2: cornstarch

  1. In a medium saucepan, mix the cornstarch with the sugar then drizzle 1/3 of the cream.

  2. Cook over medium heat while stirring until thickened. Remove from heat.

  3. Mix in the remaining cream and place in the refrigerator to completely cool.

  4. Pour the mixture into a chilled bowl and whisk until stiff peak forms.

  5. Method 3: Gelatin

  6. Mix the gelating and water in a small microwave-safe bowl and allow the gelating to bloom.

  7. Warm the gelatin in the microwave for 8 seconds then drizzle in 1 tsp of cream.

  8. Whisk the one cup of cream at high speed, until it reaches a soft peak.

  9. Drizzle in the gelating mixture and whisk on high until a stiff peak is formed.