How to Stabilize Whipped Cream So It Lasts for Hours (or Days)

Like most of you, we recently celebrated Mother’s Day. Our day consisted of church, brunch, presents, shopping, and dessert for dinner. It was a big day and we needed whipped cream for our brunch, (Sourdough Discard Pancakes with strawberries & whipped ceam) and my favorite “fancy” dessert” (made by my oldest – thank you honey!) Chocolate Mousse. I realized I hadn’t shared with you how to stabilize whipped cream yet, so today is the day.

Homemade whipped cream is such a light and delicious topping that our family enjoys on shortcakes, pancakes, hot chocolate, chocolate mousse, pudding, ice cream sundaes, pie, cheesecake, & angel food cake. Without stabilizing whipping cream, it’s impossible for it to retain its light and airy texture for very long.

Without stabilizing the whipped cream, you’re lucky if you can store it refrigerated for an hour. Before long, the whipped cream is deflated and there is separated liquid at the bottom of your container. The process of stabilizing whipped cream is so incredibly easy so I’ll jump into that along with my guide on how to stabilize whipped cream and get the perfect consistency.

Why You’ll Love This Stabilized Whipped Cream

• Holds Shape: Stays firm for hours, great for make-ahead treats.
• Smooth Texture: Minimal stabilizers ensure a silky finish.
• Small Batch: Yields ~2 cups, perfect for smaller desserts or toppings.
• Versatile: Use in trifles, on pies, on mousse, or with fruit.
• Multiple Stabilizers: Choose from cornstarch, Xanthan Gum, or more to suit your needs.

Tips for Perfectly Whipped Cream

If you’ve struggled with making whipped cream, below are my failure-proof tips.

1. Type of cream: If you’re new to making whipped cream, be sure you select the correct cream. You’ll need to use heavy cream or whipping cream. Half-and-half, light cream, or evaporated milk will not whip up properly.
2. Chill your cream: Make sure your cream is thoroughly chilled before you begin whipping it.
3. Chill your mixing bowl & whisk: Make sure that your mixing bowl and whisk are very cold. This will help your cream to whip up faster and will also help it hold its shape. You can chill your mixing bowl and whisk in the refrigerator for about 15-20 minutes before you start.
4. Use a stabilizing agent: If you’re looking at how to stabilize whipped cream, this tip is a must. Below are the various stabilizers (Note: sift cornstarch, Xanthan Gum, pudding mix, or meringue powder to prevent clumps).
   • Cornstarch: Budget-friendly and light stability.
   • Xanthan Gum: My favorite for subtle, reliable stabilization.
   • Gelatin: Firm hold, ideal for piping.
   • Cream of Tartar: Light stabilization, slight tang.
   • Pudding Mix: Incorporates vanilla without added extract.
   • Agar Agar: Vegan-friendly, firm hold.
   • Meringue Powder: Good structure, subtle eggy note.
5. Incorporate sugar and vanilla: If you use whipped cream as a garnish or topping, sugar, and vanilla extract are a must. Confectioner’s sugar will also provide additional stability and creaminess.
6. Whip to the right consistency: When you’re whipping your cream, it’s essential to pay attention to its texture. You want to beat it until it forms stiff peaks, but be careful not to over-whip it, or it will become grainy and start to separate. If you continue to beat the cream, you’ll end up with butter.
7. Fold in other ingredients gently: If you’re adding other ingredients to your whipped cream, like fruit or chocolate chips, be sure to fold them in gently so that you don’t deflate the cream. Use a spatula and a light hand to fold in the ingredients until they are evenly distributed.
8. Serve immediately or refrigerate: Once your whipped cream is ready, you should either serve it immediately or refrigerate it until ready to use it. If you’re using a stabilizing agent, your whipped cream should stay fluffy and hold its shape for 6+ hours in the refrigerator.

7 Proven Stabilizers for Whipped Cream

As I mentioned above, you can use a stabilizing agent to make your whipped cream hold its shape for hours. Below is a list of stabilizers and the precise amounts needed per 1 cup (240 g) of liquid heavy cream, with methods to ensure a smooth texture. Some stabilizers may subtly affect flavor, so choose based on your dessert’s needs. Adjust amounts slightly for more or less stability, depending on your recipe.

• Gelatin: Bloom 1/2 tsp gelatin in 1 tbsp cold water for 5 minutes. Heat gently (microwave 5–10 seconds) to melt, then cool slightly. Whip cream, 1/4 cup (30 g) powdered sugar, and 1/2 teaspoon of vanilla extract to soft peaks and drizzle cooled gelatin while continuing to whip until desired peak strength is reached.
• Cream of Tartar: Measure 1/8 tsp cream of tartar. Combine with 1/4 cup (30 g) powdered sugar. Add this along with 1/2 tsp vanilla extract to cream and whip until desired consistency is reached.
• Cornstarch: Sift 1/2 tsp cornstarch with 1/4 cup (30 g) powdered sugar. Whip with cream and 1/2 tsp (2.5 g) vanilla extract until thickened to proper consistency.
• Instant Pudding Mix: Sift 1 tbsp vanilla instant pudding with a scant 1/4 cup (30 g) powdered sugar. Whip with cream until stiff peaks form. Note: Slightly less sugar and no vanilla extract is needed with this stabilizer.
• Agar Agar: Dissolve 1/4 tsp agar powder in 1 tbsp warm milk, microwave for 15 seconds, then cool slightly. Whip cream with 1/4 cup (30 g) powdered sugar and 1/2 tsp vanilla extract to soft peaks. Drizzle cooled agar agar into soft-peaked whipped cream and continue until desired consistency. Note: this has a slightly firmer texture.
• Xanthan Gum: Sift 1/8 tsp xanthan gum with 1/4 cup (30 g) powdered sugar. Whip with cream and 1/2 tsp vanilla extract until stiff peaks form.
• Meringue Powder: Sift 1 tsp meringue powder with 1/4 cup (30 g) powdered sugar. Whip with cream and 1/2 tsp vanilla extract until desired consistency. Note: May add a subtle eggy undertone.

My personal go-to from this list is Xanthan Gum for its subtle stabilization and flavor neutrality, but I also use cornstarch in my Red, White, and Blue Berry Trifle for a reliable, pantry-friendly option. Both are widely available and don’t impact the whipped cream’s flavor, making them perfect for desserts like the trifle paired with my Homemade Pound Cake.

Please note that these are general guidelines. You may need to tweak the stabilizer amounts based on your specific recipe or preferences. If unsure, start with the listed amount and add more gradually until you achieve the desired stability. For the smoothest texture, especially with cornstarch, consider folding in a small batch of unstabilized whipped cream (e.g., 1/4 cup/60 g with 1 tbsp powdered sugar) if any graininess occurs.

Final Thoughts on How to Stabilize Whipped Cream

These tips and ideas will have you well on your way to more stable whipped cream. Your whipped cream will fluffy and smooth for much longer. I know I have enjoyed being able to sit with my family and guests and enjoy a meal and dessert without jumping up to whip cream last minute. So grab your whisk, your mixing bowl, and your ingredients, and get to whipping.

Happy Whipping & Baking!

Stabilized Whipped Cream

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Prep Time:5 minutes mins

Total Time:5 minutes mins

Servings: 4 Servings

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EQUIPMENT (affiliate links)

• hand mixer or
• stand mixer
• mixing bowl
• sifter or
• fine mesh sieve
• kitchen scale for best accuracy
• Measuring cups and spoons
• small saucepan for gelatin or agar agar

Ingredients

• 1 cup heavy whipping cream, cold 240g
• ¼ cup powdered sugar 30g
• ½ tsp vanilla extract

Stabilizer (choose one):

• ½ tsp cornstarch
• ⅛ tsp xanthan gum
• ½ tsp gelatin
• ⅛ tsp cream of tartar
• 1 tbsp instant vanilla pudding mix
• ¼ tsp agar agar
• 1 tsp meringue powder

Optional:

• ¼ cup heavy cream 60g
• 1 tbsp powdered sugar
• 1 tbsp cold water, additional for gelatin
• 1 tbsp milk, additional for agar agar

Instructions

• Chill mixing bowl and whisk attachment for 15 min.

Prepare stabilizer:

• Cornstarch: Sift ½ tsp with ¼cup powdered sugar.
• Xanthan Gum: Sift ⅛ tsp with powdered sugar.
• Gelatin: Bloom ½ tsp in 1 tbsp cold water for 5 min, heat to melt, cool slightly.
• Cream of Tartar: Measure ⅛ tsp
• Instant Pudding Mix: Sift 1 tbsp with powdered sugar.
• Agar Agar: Dissolve ¼ tsp in 1 tbsp warm milk, heat for 10 to 15 seconds in microwave and cool.
• Meringue Powder: Sift 1 tsp with powdered sugar.

Whip Cream:

• Whip 1 cup cold cream, ¼ cup powdered sugar, ½ tsp vanilla, and stabilizer (except gelatin/agar agar) until soft peaks (1–2 min). For gelatin/agar agar, drizzle in at soft peaks. Whip to stiff peaks (2–3 min).
• If grainy, whip ¼ cup of additional cream with 1 tbsp powdered sugar to soft peaks and fold in.

Serve:

• Use immediately or refrigerate up to 24 hours.

Notes

• Cold Cream: Keep cream cold for best results.
• Avoid Clumping: Sift stabilizers to avoid clumps.
• Substitutions: Coconut cream (240 g) for dairy-free.
• Storage: Store refrigerated up to 24 hours; rewhip briefly if needed.

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