Stabilised whipped cream is regular whipped cream reinforced to help it stay fluffy for longer without deflating or weeping, making it ideal for making cakes and other desserts ahead of time. I use 3 different methods: gelatine, cream stabiliser powder and mascarpone. Easy and useful!
Stabilised whipped cream is so handy!
Knowing how to make stabilised whipped cream is super handy because you can make desserts ahead of time without worrying about the cream deflating and weeping! While regular whipped cream starts to deflate within 30 minutes of making it, stabilised whipped cream holds its shape for days.
Use stabilised whipped cream as you do regular cream – to top cakes, layer in trifles and pipe on cupcakes ahead of time, or have a bowl of it ready to dollop on the side of your favourite pie.
It has the same fluffy texture and taste as regular whipped cream, and you make it any flavour, colour, or sweetness you like.
It’s particularly handy for higher effort, cream-forward cakes like Black Forest Cake, not only because you can make it the day before and it’s still perfect tomorrow, but also because – leftovers!! No weepy watery creamy – this will look just as perfect in 3 days!
Another benefit is that stabilised whipped cream will not squirt out as much when you take a bite of cream filled éclairs or apple turnovers. Because, don’t you just hate that!?
How to make stabilised whipped cream
There are quite a few ways to make stabilised whipped cream, but I’m only sharing the 3 methods that I like and use.
Cream stabiliser – Fairly new offering in Australian grocery stores, this is a store bought flavourless powder that you just add into the cream then whip together. I use McKenzie’s brand, sold in the baking aisle of regular grocery stores. Probably my most used method these days, for sheer convenience. This has become a pantry essential!
Gelatine – One I started using in recent years because of convenience as I always have gelatine in my pantry, but it does take more steps (though not hard!). You need 1 teaspoon of gelatine for 1 1/2 cups of whipping cream. It needs to be bloomed, tempered, then whipped into the cream.
I must confess, since discovering the cream stabiliser, I use this method less because it takes more effort. 🙂
Mascarpone – An Italian cream with a texture like cream cheese, but it doesn’t have the tang, it tastes like regular cream. It is a wonderful way to make a luxurious stabilised whipped cream. But I have to plan for it as it’s not a fridge staple (also pricier than regular cream). Simple to use – just add with the cream and whip together.
I use this when making special occasion desserts because it makes a slightly more luxe whipped cream that holds than using gelatine or cream stabiliser powder.
Use a reputable mascarpone
This is a very thick, rich Italian cream that has a consistency like softened cream cheese. Once whipped with ordinary cream, the whipped cream is as light and fluffy as usual and it doesn’t alter the flavour or mouthfeel at all.
But because, unlike whipping cream, it is thicker and “sets” in the fridge, it gives the whipped cream more structure. Meaning when you bite into something like an eclair, the cream does not squirt out the other end (as much!). And if you decorate a cake with the whipped cream it won’t weep and deflate overnight, like ordinary whipped cream.
Australians – do NOT use generic home brands (like Woolworths) as I have experienced problems with them in Tiramisu. They are not “authentic” so they break and become runny when stirred so they won’t firm up again once chilled and therefore won’t stabilise the whipped cream. Use good brands such as:
Any from an Italian deli
La Casa Formaggio Mascarpone (Woolworths)
Montefiore Mascarpone Cheese (Coles)
Formaggio Zanetti (Harris Farms)
Latteria Sociale Mantova (Harris Farms, pictured above)
Other whipped cream stabiliser methods I don’t use
Here are some other methods that I’ve tried that I don’t use:
Instant pudding mix – I wasn’t a fan of the artificial vanilla flavour this added to the cream.
Cornflour / cornstarch – I found it adds a slight grainy / powdery texture, and the results are quite inconsistent.
Cream of tartar – I found this didn’t work as well as the other methods. It worked for a few hours but deflated by the next day.
Milk powder – This doesn’t hold for 2 to 3 days but if you only need the cream to hold for a day or while it’s out on a table at an occasion, then this works ok albeit a bit unreliably (perhaps the milk powder brand matters?). For this reason, I don’t use it.
How to store and use stabilised whipped cream
Stabilised whipped cream using the 3 methods I use will keep for 2 to 3 days in the fridge and will hold its piped form (on, say, cupcakes and cakes) or stay fluffy and ready for piping/spreading for 2 days, sometimes 3 days.
Once whipped, do not stir prior to use as it will break the cream and make it runny.
Piped and spread – Stabilised whipped cream can be piped or spread onto cupcakes, cakes etc immediately once you make it, then refrigerated like that and it will hold its piped form.
Store in whipped form – It can also be stored in whipped form then used on the day of. It depends on what you are making as some desserts are best assembled just prior to serving, like Pavlovas, Strawberries and Cream and fruit topped desserts like Mini Cheesecakes (because the fruit sweats).
For dolloping (on cakes, pies etc): Store in air tight containers in the fridge. Remember, resist the urge to stir prior to use! Scoop and dollop.
For piping: Fill piping bags with stabilised whipped cream. Remove excess air and secure the end with a rubber band. Refrigerate overnight.
Piping tips: If you only have one piping bag, you can put the nozzle in that piping bag then fill with cream. See below for one piping tip for multiple piping bags.
Double-bagging method for piping tips: This is a method to use one piping tip for multiple piping bags of cream (or frosting, for that matter!). Place a nozzle in a piping bag. Then place a cream filled bag inside the nozzle piping bag and pipe away! Then remove the empty bag and repeat with remaining cream-filled piping bags.
TOP TIP: I always store stabilised whipped cream in piping bags. Whether piping into swirls using a piping tip, spreading on cakes, dolloping on pavlova or bowls of fruit, it’s just so much faster to disperse than using spoons! Plus you do not have to resist the urge to stir.
There you go! Hope you found it useful.
No video at the moment and not enough photos. It was an impromptu post I added when I published Red Velvet Cheesecake which I also published today. I’ll add more later! – Nagi x
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Stabilised whipped cream
Ingredients
Cream stabiliser powder (handiest):
- 1 cup thickened cream (heavy cream) or whipping cream , fridge cold (Note 1)
- 3 1/4 tsp cream stabiliser powder (I use McKenzie's, Note 2)
Mascarpone method (rich and luscious):
- 1 cup thickened cream (heavy cream) or whipping cream , fridge cold (Note 1)
- 1/3 cup mascarpone , fridge cold (40%+ fat, PLEASE GET A REPUTABLE ONE Note 3)
Gelatine method (handy):
- 3/4 tsp gelatine powder (unflavoured gelatine), I use McKenzie’s brand
- 1 tbsp water
- 1 cup thickened cream (heavy cream) or whipping cream , fridge cold (Note 1)
- 1 tbsp extra heavy / thickened cream
Flavouring and sweetness for all methods:
- 1 tsp vanilla extract
- 2 tbsp caster sugar / superfine sugar OR
- 1/2 cup icing sugar / powdered sugar , sifted (for Chantilly Cream – Note 4)
Instructions
Cream stabiliser powder:
- Put the cream, cream stabiliser, vanilla, and sugar or icing sugar in a bowl. Beat for 2 minutes on high until soft peaks form (or a little longer if you want stiff peaks). Ready for use!
- Holds its structure for up to 3 days in the fridge.
Mascarpone method:
- Place the cream, mascarpone, and icing sugar or sugar and vanilla in a bowl. Beat until it is the stiffness you are after (1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping).
- Holds its structure for up to 3 days in the fridge.
Gelatine method:
- Place the water in a small bowl and sprinkle the gelatine over. Mix to dissolve then leave for 5 minutes to bloom – it will turn into a rubbery lump.
- Microwave for 10 to 15 seconds to melt. Stir in 1 tbsp cream to cool it down.
- Put the cream, vanilla, and sugar or icing sugar in a bowl. Beat for 1 minute until quite foamy, then add the gelatine liquid. Keep beating until it is the stiffness you are after – about 30 seconds for soft peaks, or 1 minute for stiff peaks.
HOW TO USE AND STORE stabilised whipped cream:
- Use immediately as you would regular cream (eg decorating cakes, piping, spreading).
- Keep for use later – immediately transfer into a piping bag or bowl for use the next day. Important: DO NOT STIR before use, it breaks the cream and makes it watery.
Recipe Notes:
Make sure it’s fridge cold, else it won’t whip. 2. Cream stabiliser powder – I use McKenzie’s cream stabiliser, found in the baking aisle alongside gelatine. Made with tapioca starch, a relatively new addition to my regular pantry staples! 3. Mascarpone is an Italian cheese/cream that tastes like a rich cream. It has a consistency like softened cream cheese, it’s not pourable. Cheap imitation brands are not real marscapone and will not work, so please be sure to get a reputable brand, not an economical house brand as they are runny (pourable) so won’t work as a thickener to stabilise the cream. 4. Chantilly Cream is the French version of whipped cream which is lightly sweetened with icing sugar (powdered sugar) and flavoured with vanilla. It’s a little glossier and slightly more elegant than regular whipped cream. More on it here in my Chantilly Cream recipe.
Life of Dozer
Cream boy. 🙂
Love you recipe its so easy to follow. I’m planning to make this for a sponge cake filling one day ahead of time using the marscapone method. Will the cream still be okay if the cake is left out at room temperature for around 5 hours on the day the cake is needed? NZ temp so not warm at this time of year
I add a tablespoon of the Cottees instant vanilla pudding to a carton of thickened cream (the pudding mix you use for cheats vanilla slice …..😜and use as whipped cream
Mascarpone works like a charm for piping 🙂 Thanks Nagi.
Hi Nagi, how far in advance can the stabilised whipped cream (cream stabiliser method) be prepared?
Hi B! It is perfect for 24 hours, extremely good for 48 hours (I’d happily serve to company) then still quite good at 3 days (I’d happily serve to family and friends) then beyond that it starts to lose fluffiness but still not a sloppy melty mess like regular whipped cream 🙂 – N x
I wonder if you could use clotted cream in place of mascarpone.
Hi Mitch, I haven’t specifically tried this with clotted cream but from my experience with it, I think it will weigh down the whipped cream because it is quite a bit denser and thicker than mascarpone. 🙂 – N x
Love your recipes Nagi 🌸🌸🌸This sounds perfect . Can you colour the cream with normal food colouring ?
Absolutely Anita! – N x
Hi Nagi, if I wanted to add coconut flavouring to this whipped cream – what would be the best way to do so? I was thinking of using it as a filling for wedding cake that I’m doing.
Hi Bec! I’d use extract not coconut milk or cream as that will compromise how well the cream holds. If using as a filling you’ll need something to “hold up” the cake layers else the cream will ooze out the sides – eg with black forest cake, cherries are used with the cream to hold up the layer above. – N x
Love the recipe! Is there any way to flavour it? I’m looking to make a strawberry-flavoured one!
Hi Maanya! For strawberry I recommend blitzed freeze dried strawberries. I’ve done a stack of work trying to use fresh strawberries in baking for cakes and frostings etc, so I’m pretty familiar with it. It’s too juicy and heavy for cream, even if you cook it down massively 🙂 Blitzed freeze dried strawberries work 100% perfectly 🙂 – N x
I’m looking for a homemade alternative to Cool Whip for an ice cream cake. The recipe I use folds Cool Whip in to softened ice cream before layering. Do you think that would just break down your stabilized cream like stirring does?
There is one more you have missed for every 100ml of thickened cream 1 tbsp of milk powder
Hi , here in the uk as said by Jenny we use icing sugar works really well as I would sweeten the anyway. Love love your recipes
🤗
Hi Sarah! I use it to sweeten my cream too but it doesn’t make the cream hold any longer unfortunately 🙂 It adds a lovely glossy satiny sheet to it though, that regular sugar does not! – N x
Hi. Have you tried icing sugar as cream stabiliser? Thanks jenny
Hi Jenny! Icing sugar adds sweetness but doesn’t affect how well the cream holds 🙂 – N x
I have never heard of stabilised cream before, but will certainly be giving it a try. Thanks for sharing.
You’ll never look back Pam! 🙂 So super handy – N x