stabilized whipped cream;

Need the perfect light and airy, creamy whipped cream but tired of it melting, or not holding up? Well, stabilized whipped cream is the way to go! With just one extra ingredient you can make light and fluffy whipped cream that will hold up for days in your fridge.

With a little added cocoa powder, you can add a delicate chocolatey flavor, and make your whipped cream a gentle, beautiful brown.

secret to success

This recipe for stabilized whipped cream works well as a classic white whipped cream, but as you can tell from the photos I made a chocolate stabilized whipped cream. With a little added cocoa powder you can add a delicate chocolatey flavor and make your whipped cream a gentle, beautiful brown. I took Simple Joy’s classic stabilized whipped cream and put a chocolate spin on it!

Stabilized whipped cream is good for pretty much anything you use regular whipped cream for, but it’s especially helpful in cakes. The added stiffness means the whipped cream will hold its shape longer and allow you to pipe beautiful little decorations. When it comes to cakes, I find it really helpful to make them ahead of time so I’m not rushed for decorations, so this stabilized whipped cream is perfect.

I used this particular batch of whipped cream on my watermelon cake for my baby’s first birthday. I was a little skeptical, but despite all the water content of the watermelon, this whipped cream still held up! So the proof is in the pudding! Or in this case, the whipped cream. I kept it simple and just added little flowers because the cake was already decorated with fruit and little spacemen decorations.

Start with the heavy cream. Sometimes it’s also called heavy whipping cream, depending on the brand. But as long as your cream has more than 36% milk fat, you’ll be good to go. This is what allows it to whip up into a silky smooth, solid cream.

Then comes the powdered sugar. I very often use plain white sugar in my whipped cream, but I specifically use powdered sugar for stabilized whipped cream. It’s lighter so it mixes in more evenly and adds to the stabilization because it’s lighter and more absorbant in a powdered form.

My preference for whipped cream is just lightly sweetened, so there’s not a ton of sugar in my recipe here. Don’t worry though, if you have a sweet tooth, you can easily add more sugar. And whipped cream doesn’t require heat or cooking so you can taste test throughout the whipping to make sure your stabilized whipped cream meets your sugary standards.

My preference for whipped cream is just lightly sweetened, but don’t worry, you can easily add more sugar.

secret to success

You can add up to 12 Tbsp of powdered sugar, which is roughly 3/4 cups, but I prefer to add a little at a time and taste test as I go. You can always add more sugar, but you can’t take it out, so go slow. There’s nothing stopping you from adding more, but textures can change if you add too much so be careful.

If you choose to make chocolate whipped cream, you’ll add just one extra ingredient: cocoa powder. Cocoa powder adds chocolatey flavor, but also adds a tinge of bitterness. You may need more sugar to offset the bitterness of the cocoa powder.

Cocoa powder adds chocolatey flavor, but also adds a tinge of bitterness. You may need more sugar to offset the bitterness of the cocoa powder

secret to success

Another way to minimize bitterness is to use Dutch-processed cocoa powder. Dutch-processed cocoa powder has a silkier, more mild flavor. Traditional cocoa powder is more acidic. I just used regular cocoa powder here, and made sure to add 4-5 Tbsp of extra sugar on top of what the recipe says for a traditional white stabilized whipped cream. If I did have Dutch-processed in my pantry at the time, I would have preferred that.

The stabilizing agent here is gelatin. Other ingredients also work as stabilizing agents, but gelatin is the most simple and yields the most consistent results. It takes one packet to 4 cups of heavy cream, but if you want to make a smaller batch, you can reduce the gelatin. There’s 2¼ tsp in one packet of gelatin so you’re looking at roughly ½ tsp to a cup of heavy cream.

Besides cakes, you can use this stabilized whipped cream for just about anything! One of my favorite simple desserts is whipped cream and berries. Natural, fresh, sweet flavors marry so nicely together when you have bright berries and this creamy, delicious whipped cream, whether traditional or chocolate.

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

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more recipes;

Looking for recipes to use this delicious whipped cream with? Check out these delicious options!

• Strawberry shortcake is a classic recipe that’s built on whipped cream. Try a quick strawberry shortcake, or a light and airy version with this strawberry and cream puff pastries.
• Of course, whipped cream goes on cakes, but don’t forget other desserts like cheesecake–there’s so many flavor options. Add swirls of whipped cream on a s’mores cheesecake, or a peach bourbon mini cheesecake, mini white chocolate biscoff cheesecakes, or go for bright and tangy with raspberry lime cheesecake.
• Stabilized whipped cream makes for the perfect topping to this cookies and cream pie so it’s structured enough to hold up whole oreos.
• Don’t forget ice cream! Whipped cream is a classic ice cream topping for a reason. Try a dollop on this brown sugar cinnamon ice cream, or go for bright summer flavors with no churn roasted strawberry ice cream, or make a non-dairy version with this maple vanilla oat milk ice cream.