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A glass dessert cup filled with swirled stabilized whipped cream, garnished with a tall piped peak, resting beside a piping bag on a soft pink linen with baby's breath in the background
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Stabilized Whipped Cream

Stabilized Whipped Cream is an easy homemade whipped cream made with a simple cornstarch method that helps it hold its shape longer. It's a light, fluffy topping that's great for cakes, cupcakes, pies, fresh fruit, and make-ahead desserts without using gelatin.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments and Seasonings
Cuisine: American
Servings: 4 cups
Calories: 444kcal
Author: Emily Rider

Equipment

  • Large mixing bowl
  • Small Mixing Bowl
  • Whisk
  • Hand mixer with whisk attachments or stand mixer fitted with the whisk attachment
  • Measuring cups
  • Measuring spoons
  • Rubber spatula (optional)
  • Piping bag with decorating tip (optional)

Ingredients

  • 2 cups cold heavy whipping cream about 480 grams
  • ¼ cup powdered sugar 30 grams
  • 1 teaspoon vanilla extract 5 grams
  • 1 tablespoon cornstarch 8 grams

Instructions

  • Combine the dry ingredients – In a small mixing bowl, whisk together the powdered sugar and cornstarch until no lumps remain and the mixture is completely combined.
  • Add the cream – Pour the heavy whipping cream into a large mixing bowl or the bowl of a stand mixer. Add the powdered sugar and cornstarch mixture along with the vanilla extract.
  • Whip the cream – Using a hand mixer with whisk attachments or a stand mixer fitted with the whisk attachment, beat on medium speed until the mixture begins to thicken. Increase the speed slightly and continue whipping until stiff peaks form, about 3 to 5 minutes.
  • Stop mixing – As soon as stiff peaks hold their shape when the whisk is lifted, stop mixing. Overwhipping will cause the cream to separate and eventually turn into butter.
  • Use immediately or refrigerate – Spoon or pipe the stabilized whipped cream onto your favorite cakes, cupcakes, pies, fruit desserts, or make-ahead treats.

Notes

Storage – Store leftover stabilized whipped cream in an airtight container in the refrigerator for up to 3 days. If it settles slightly, give it a gentle whisk by hand before serving.
Make Ahead – Since the cornstarch helps stabilize the whipped cream, you can make it ahead of time for cakes, cupcakes, pies, and other desserts.
Troubleshooting – For the best results, start with cold heavy whipping cream and a chilled mixing bowl. Stop mixing as soon as stiff peaks form to keep the whipped cream light and smooth.
Serving Suggestion – Serve this whipped cream with Strawberry Shortcake, Peach Crisp with Freshly Milled Flour, Peach Crumble with Freshly Milled Flour, or Tiramisu with Sourdough Lady Fingers and No Eggs. It's also a great way to use your Homemade Vanilla Extract in a simple homemade dessert topping.

Nutrition

Calories: 444kcal | Carbohydrates: 13g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 33mg | Potassium: 115mg | Fiber: 0.02g | Sugar: 11g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.1mg