Working with whipped cream can be difficult. The trick to frosting a cake or piping on a cupcake is to use stabilized whipped cream. This stiff whipped cream holds its shape and spreads smoothly onto cakes.
Learn how to stabilize whipped cream with just one extra ingredient!
This stabilized whipped cream frosting is made with the addition of cream cheese. It is just as light and fluffy as regular whipped cream, but it is easier to work with and won't deflate on you while you frost a cake.
There are several different ways to thicken whipped cream and prolong its use before melting. This recipe is for stabilized whipped cream without gelatin.
As summer approaches, I was inspired to create this recipe to pair with this reader favorite Mini Strawberry Chiffon Cake recipe.
Jump to:
- Steps for Making Stabilized Whipped Cream
- What is Stabilized Whipped Cream?
- What Recipes Use Stabilized Whipped Cream?
- Ingredients
- Tools and Equipment
- How to Stabilize Whipped Cream with Cream Cheese
- Tessa's Tips for Stiff Whipped Cream Frosting
- Variations
- Serving and Storage
- Stabilized Whipped Cream Recipe FAQs
- Related Recipes
- Recipe
Steps for Making Stabilized Whipped Cream
- Mix the cream cheese and sugar - Using an electric mixer, or by hand, mix together the cream cheese and sugar until smooth. The cream cheese should be soft and spreadable, but do not over mix.
- Add the whipping cream - Using an electric mixer with the whisk attachment, add the cream and start mixing on medium speed until it begins to slightly thicken (this will help cream from spraying everywhere).
- Whip it up! - Increase the mixer to high and whip the cream until medium-soft peaks.
- Mix by hand - Stop the mixer and use the whisk to stir by hand until thickened. This will help keep from accidentally over-mixing.
- Add the vanilla - whisk to combine.
What is Stabilized Whipped Cream?
Whipped cream frosting is made from only a few ingredients, but it is primarily heavy cream (a liquid). Once whipped, air is beaten into the cream to thicken and turn it into a fluffy frosting.
As you use whipped cream (like when spreading onto a cake), it begins to deflate and turn soft.
Adding a small amount of cream cheese not only thickens the whipped cream, it stabilizes it so that it doesn't deflate as quickly and keeps its shape after piping.
What Recipes Use Stabilized Whipped Cream?
Whipped cream frosting is slightly sweet with hints of vanilla. You can use to frost cakes, pipe onto cupcakes, or for topping pie, like this Banana Cream Pie.
It is still a relatively soft frosting, so don't get too crazy with it for filling sky-high layer cakes. If used between multiple layers of heavy cake, it can begin to squish out the sides under the weight of the cake.
Instead, opt to use stabilized whipped cream for a light and fluffy two-layer cake like this Lemon Chiffon Cake or on top a this Olive Oil Yogurt Cake.
Stabilized whipped cream works well for filling pastries, like these Raspberry Choux Cream Puffs or French Meringue Pavlovas.
Ingredients
Make stabilized whipped cream with just 4 ingredients:
- Cream cheese
- Icing (powdered) sugar
- Vanilla extract
- Heavy or whipping cream (look for 33 to 36% milk fat)
Tools and Equipment
All you really need to make whipped cream in a large mixing bowl and a whisk!
An electric mixer (hand or stand) definitely comes in handy if you don't want an arm workout that day.
How to Stabilize Whipped Cream with Cream Cheese
Mix together the cream cheese and sugar until completely smooth.
Add the cream. Begin mixing on medium speed until the mixture begins to thicken.
Increase the speed and mix on high until thick and fluffy. Do not over mix.
When done, the whisk dipped into the frosting should come out holding stiff peaks.
Hint: Do not over mix! Once the frosting thickens, stop the mixer and finish whisking by hand for more control. You will begin to see tracks left behind from the whisk when it is almost done.
Tessa's Tips for Stiff Whipped Cream Frosting
- Keep the cream as cold as possible before getting started.
- To keep from over-mixing, stop the electric mixer once the cream thickens and holds soft peaks then finish whisking by hand.
- What happens if the cream is over-whipped and appears grainy? Add in a tablespoon or two of heavy cream and whisk to just combined.
- Make sure to look for a heavy whipping cream that is between 33 to 35% MF (milk fat)
- Use the whipped cream shortly after making.
- For icing cakes, slightly under-whipping (medium peaks) so that it does not get over-worked as you go. Whisk until stiff peaks for piping.
Variations
Gelatin - add bloomed gelatin to your whipped cream frosting. Stabilized Whipped Cream with gelatin recipe.
Milk Powder - I added a couple tablespoons of powdered milk along with the cream and it seemed to help with thickening whipped cream.
Instant Pudding - this recipe uses a tablespoons of instant pudding mix to thicken whipped cream.
Serving and Storage
No matter how stable, keep whipped cream frosting refrigerated until serving.
Frost cakes and cupcakes with stabilized whipped cream the same day that it is made. After, you can store a dessert with whipped cream frosting in the refrigerator for up to 3 days.
It is not recommend for freezing, unless that is part of the recipe.
Stabilized Whipped Cream Recipe FAQs
Stabilized whipped cream is like regular whipped cream with additional ingredients like cream cheese, gelatin, instant pudding mix, milk powder, and cornstarch. These ingredients help thicken the frosting and make it less temperamental when frosting cakes or piping on cupcakes.
You can use a bit of cream cheese, milk powder, and instant pudding mix to help thicken whipped cream frosting.
In the heat, even stabilized whipped cream will eventually melt.
Yes. It needs to be kept chilled whenever possible since the primary ingredients are dairy.
Related Recipes
Recipe
Stabilized Whipped Cream with Cream Cheese
Ingredients
- 2 tablespoon cream cheese
- ½ cup powdered sugar
- 2 cups heavy whipping cream
- 1 tea vanilla extract
Instructions
- Using an electric mixer with the whisk attachment, or by hand, mix together the cream cheese and sugar until smooth.
- Add the whipping cream and start mixing on medium speed until it begins to slightly thicken (this will help cream from spraying everywhere).
- Increase the mixer to high and whip the cream until medium-soft peaks.
- Continue to whip until stiff peaks or switch to a hand whisk and stir until thickened. This will help keep from accidentally over-mixing.
- Add the vanilla and whisk to combine.
- Use immediately for icing cakes and piping on cupcakes.
Molly Jean
This totally worked! The whipped cream easily piped on my banana cream pie without any added stress. Thanx!
Kass
Whipped perfectly on first try! And whipped cream has always been my enemy. Also, I love the added taste from the cream cheese to balance the sweetness.
stylesweet
Amazing! Thank you. This is what I love to hear. I am so glad you enjoyed the recipe. I truly appreciate it!
Maurice A Bossler
I added cream cheese to your Chocolate Frosting and modified my Black Forest Torte by substituting the whipped cream only all around. No shavings either. Yum
stylesweet
Sounds incredible! Thank you for sharing!
Bridget Loper
Absolutely no change in flavor with the cream cheese! I just added a smidge more vanilla and powdered sugar! I can’t thank you enough for this lifesaver of a recipe! Love it!
Marlene G.
Frosting a cake with whipped cream used to stress me out so much! But this totally worked and I will forever use this recipe. Thank you!
Shaybug
I added more powder sugar but great recipe for my tres leches cake.
stylesweet
Wonderful! Thank you for your comment. Happy Baking!
Jacqueline Romasanta Pe
hi, this is so amazing!!! can i make this ahead of time like 1-2 days before?
stylesweet
Hi! If you are making it ahead, are you using to frost a cake? Like if you want to assemble the cake and refrigerate, then it will be fine for a couple of days. But I would advise not whipping the cream that far ahead of time if you need it to frost a cake later. Does that help?
Nina Lane
Would this work for putting on tapioca pudding? I was going to make it a few hours ahead of time.
stylesweet
Hi! Yes, this should work. Sounds tasty!