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This whip Cream is a foolproof recipe for Stabilized Whipped Cream. It’s also delicious and easy to make!
This recipe for whip cream has an added ingredient to make it melt-proof. Better than any of that cool whip stuff from the store. Plus, a touch of cinnamon because, why not!
HERE IS WHAT OUR READERS ARE SAYING:
“We have made your recipe, and it was AWESOME and will be using it from now on !!!” – Jack & Polly
Whether you’re serving it on hot cocoa, apple pie, or an ice cream cake, you won’t look back at the canned stuff again. You can just eat it with a spoon too… who am I to judge?
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.
Every time I use this easy whip cream on a dessert I like to add another little dash of cinnamon on top, I just think it looks super pretty! The perfect topping.
The real game-changer is adding a thickening agent to help keep those stiff peaks from deflating or becoming broken whipped cream.
And trust me, you’ll want to keep a stash in your fridge for all the delicious recipes you can imagine—from topping your favorite recipe of oreo dirt cake to swirling it on fresh fruit for a sweet snack.
This whip cream is quick, easy, and uses simple ingredients. Once you try it, you’ll be the star of every dessert table, and no one will guess how little effort it took.
Some of our other favorite RECIPES WITH WHIPPED CREAM we have on our site include: Easy Homemade Maple Whipped Cream, Banana Pudding Fluff Salad with Whipped Cream, and Homemade Cream Horns Recipe.
WHY THIS RECIPE WORKS:
- Fluffy Texture that Stays Put: By adding a bit of cornstarch, we give the whipping cream a gentle “backbone” so it doesn’t wilt right away. It’s the best way to ensure your delicious whipped cream looks picture-perfect on any dessert.
- No Strange Aftertaste: Unlike some store-bought stabilized creams, this recipe uses real cream and just a little sweetener. You don’t have to worry about chemical flavors or weird leftovers—just pure, creamy goodness.
- Perfect for All Occasions: Whether you’re making pumpkin pie, layering it on apple pie, or even scooping it onto fresh fruit, this perfect whipped cream can handle it all. Its stiffer texture also pipes beautifully if you want to get fancy with a pastry bag.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WHIP CREAM:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT IS STABILIZED WHIPPED CREAM?
- WHAT IS ADDED TO THIS RECIPE TO MAKE IT STABILIZED?
- ALTERNATIVES AND ADD-ONS:
- HOW TO STORE:
- Tools used to make Whip Cream:
- DANA’S TIPS AND TRICKS:
- Stabilized Whipped Cream (Easy Whip Recipe)
HOW TO MAKE WHIP CREAM:
- 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.
- Crank speed to medium-low and form soft peaks.
- Slowly add the cornstarch and vanilla.
- Continue to whip until hard peaks are formed. Just until the whipped cream will stand up on its own.
- Do not over whip or you will make yourself some butter! (Which is actually super delicious, but that’s another post!)
FREQUENTLY ASKED QUESTIONS ABOUT 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?
We use cornstarch as a thickening agent that strengthens the network of milk fat in the cream.
This helps prevent the whipped cream from deflating, so you end up with a nice, stable frosting that doesn’t collapse like a sad balloon.
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!
Just to list a few more quick ideas:
- Espresso powder: For a mocha twist—great on a fancy homemade latte or hot cocoa.
- Cocoa powder: Turn it into a chocolate version for topping brownies or cinnamon rolls.
- Maple syrup: Swap some of the sugar for maple if you love a warm, sweet flavor.
- Peanut butter: Fold in a spoonful for a nutty spin—delicious with banana slices.
- Cream cheese: Mix in a bit of softened cream cheese for a tangy whipped cream, similar to a cheesecake topping.
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!
Desserts using whipped cream from my favorite bloggers:
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.
DANA’S TIPS AND TRICKS:
- Chill Everything: For best results, start with a cold bowl (metal is great) and cold heavy cream. This helps the cream whip faster and more reliably.
- Don’t Overwhip: Keep an eye out—once you see stiff peaks, stop. Overwhipping leads to grainy or even “butter” territory.
- Adjust Sweetness: If you like a less sweet topping, reduce the confectioners’ sugar. If you like it sweeter, add a little more. Just taste as you go.
- Add Flavors Slowly: If you’re mixing in extracts (like vanilla extract or almond extract), do so little by little. A tiny bit can go a long way.
- Check Consistency: If it’s not getting thick enough, your cream might be too warm, or your milk fat level might be too low. Pop the bowl in the fridge for a few minutes and whip again.
- Use for Multiple Desserts: Keep a bowl of stabilized whipped cream around for topping pumpkin pie, ice cream cake, or fruit salads. It’s a lifesaver when you’re short on time but want a fancy finish.
This is some Whip Cream that holds up better than the usual short-lived fluff.
Go ahead, whip it up once, and soon, it’ll become second nature every single time you need a dependable, tasty finish for your delicious desserts. Enjoy!
If you like this recipe, you might also like:
If you’ve tried this 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!
Stabilized Whipped Cream (Easy Whip Recipe)
Ingredients
- 2 cups heaving whipping cream
- 4 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or extract
Instructions
- Add the cream to the bowl of a stand mixer (or hand mixer), stir in the powdered sugar, adding slowly. On medium-low speed whip the cream to form soft peaks.2 cups heaving whipping cream, 4 tablespoons powdered sugar
- Slowly add in the remaining ingredients until incorporated and whip until hard peaks form. Just until the cream will stand up on its own. Do not overwhip or you will have butter!1 tablespoon cornstarch, 1 teaspoon vanilla bean paste
Video
Notes
- 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.
Nutrition
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Using the powdered sugar.
so do we add extra cornstarch then or is this assuming using powdered sugar that doesnt have it?
How many 9″ cake layers does this cover?