Stabilized Whipped Cream

Whip Cream, foolproof recipe for Stabilized Whipped Cream with a festive touch! Whip Cream is delicious and easy to make!

Stabilized Whipped Cream, this recipe for homemade whipped cream has an added ingredient to make it melt-proof. Plus, a touch of cinnamon because, why not!

This whipped cream recipe would be a yummy topping for hot chocolate, pudding, cupcakes, a poke cake, pie, anything that needs whipped cream really. Or, you can just eat it with a spoon too… who am I to judge?

Why this recipe works:

• With only 5 ingredients you’ll have the perfect whip cream in minutes.
• With the added ingredient for it to be stabilized you won’t have to worry about it melting.
• All the ingredients are pantry staples so nothing weird is added to make this recipe.

What is stabilized whipped cream?

It is just basic whipped cream with something added to it to make it stay stiff and have a better chance of not melting when being left out.

Normally, regular whipped cream will start to droop a few minutes after piping or dolloping on your favorite goodies.

What is added to this recipe to make it stabilized?

I went the easy and fast route of adding powdered sugar and cornstarch. Other recipes will call for different ingredients like gelatin, which I don’t normally have on hand.

I think this recipe is very accessible to just about everyone since cornstarch tends to be a staple in most kitchens.

How to make Whip Cream:

1. In a stand mixer (you can also do this with a hand mixer), add heavy whipped cream to the bowl. On stir setting, slowly add powdered sugar.
2. Crank speed to medium-low and form soft peaks.
3. Slowly add the cornstarch and vanilla.
4. Continue to whip until hard peaks are formed.Just until the whipped cream will stand up on its own.
5. Do not over whip or you will make yourself some butter! (Which is actually super delicious, but that’s another post!)

This Whip Cream recipe is super simple to whip up (literally) and you will have it ready in just minutes to use on your favorite desserts.

Alternatives and Add-Ons:

This recipe is easily customizable.

Add cinnamon 1/2 tsp with the cornstarch and vanilla and turn this is to a fall treat!

Or add 1/4 – 1/2 teaspoon of peppermint, almond, or lemon extracts for a fun and unexpected twist! Add a little, taste and add more if needed.

Add in finely crushed Oreos and boom, instant “grey stuff” from Beauty and the Beast… you know, “Try the grey stuff it’s delicious!”. AND, it IS delicious, you’ve been warned!

How to store:

Stabilized whipped cream will be fine at room temperature for a few hours but to last longer place in an airtight container and refrigerate for 3-4 days.

As you can tell, this recipe really can’t get much easier. All you do it whip up some cream, add a few pantry staples and you’re done!

Every time I use this whip cream on a dessert I like to add another little dash of cinnamon on top, I just think it looks super pretty!

Desserts using whipped cream from my favorite bloggers:

• Lemon Pistachio Cake
• Strawberry Whipped Cream Vanilla Yogurt Cake
• Black Forest Cake

Tools used to make Whip Cream:

• Stand mixer, for whipping!
• Hand mixer is a great alternative for the stand mixer
• Vanilla Bean Paste, I ALWAYS use this in any recipe that calls for vanilla, unless I want to keep something super bright white, then I will use clear vanilla extract. Trust me, splurge on vanilla bean paste, it’s life-changing.
• Piping Bag to help decorate your goodies.
• Star tip, this is the size tip I used for the pictures on this post in case you were wondering.
• Saigon Cinnamon, If you want to add cinnamon I tend to think this is the best cinnamon to use.

Tips and Tricks:

• This does need to be refrigerated to last longer see my tips above on how to store.
• You can easily make this different flavors by adding extracts or other mix-ins.
• You can swap out vanilla bean paste for equal amounts of vanilla extract if you don’t have that on hand.
• Make sure you bowl and heavy cream are cold, I feel this produces the best whip cream.
• If you like a less sweet version just use less powdered sugar.
• You can also use regular granulated sugar as well, but we prefer powdered as you won’t have any graininess in your recipe.

If you like this recipe you might also like:

• Chocolate Whipped Cream
• Best Fluffy Oreo Buttercream Frosting Recipe
• Easy Homemade Mini Pavlova with Nutella Cream
• Cookies and Cream Parfait

If you’ve tried this STABILIZED WHIP CREAM let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!