How to Make Stabilized Whipped Cream


meringue powderThere’s no doubt about it, whipped cream is delicious and many prefer it to super sweet frostings on a cake. The problem with whipped cream though is that it tends to weep after a short while and if you have to keep your cake at room temperature for a while, the situation gets even worse. One way to make your whipped cream last longer is to stabilize it.

You can stabilize whipped cream with cornstarch, piping gel, gelatin or even commercially available Oetker “Whip It”. In our recipe, we’re using meringue powder and have created some great results doing so.


  • 2 cups fresh whipping cream
  • 1/3 cup icing sugar
  • 3 tablespoons meringue powder
  • ½ teaspoon vanilla


Chill your mixing bowl and metal mixer attachments in the freezer for about 20-30 minutes.

Once the bowl and attachments have chilled, remove them from the freezer and set up your mixer. Add the whipping cream to the bowl and start mixing on medium setting until it thickens.

How to Make Stabilized Whipped Cream

Once it thickens, add the sugar, meringue powder and vanilla. Set your mixer to a high (“whipped cream”) setting and mix until stiff peeks form. You want to make sure your whipped cream is stiff, but be careful not to overmix, or you’ll end up with butter.

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One Response to “How to Make Stabilized Whipped Cream”

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  1. Ruth says:

    I use Instant pudding mix to stabilize and sweet whipped cream. It also makes a quick and easy filling for cakes, mini tart shells, etc. You can use different flavors of pudding. I use 1 small pkg. pudding mix to 1 quart of whipping cream. I used to bake for a restaurant and we had some signature desserts that I used this in and everyone just loved them and wanted to know our “secret” to our whipped cream.

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