Do you want to learn how to stabilize whipped cream without gelatin? Perhaps you have either an allergy or aversion to gelatin. Whereas this will not be as stabile as a gelatin infused whipped cream, this should hold its shape for around 24-48 hours. Long enough to make those pies for dinner, a cake for tomorrow or add whipped cream to your hot cocoa.
There are several methods to stabilize whipped cream. We will go over the six varieties and discuss the pros and cons of each below. Then we will give a recipe for our favorite version along with substitutes in the notes.
Stabilizing Whipped Cream with Powdered Sugar
This first way is one of our favorite choices for a sweetened whipped cream being used that day. You add at least one tablespoon of powdered sugar for each cup of whipping cream. This version doesn’t hold up nearly as long as the other options. Instead of getting a day or two, you’ll get a few hours of stabilization unless you add a ton of powdered sugar which isn’t healthy for any of us. So this is a great one for serving pumpkin pie for dinner, but not so much for a dessert the next day.
Stabilizing Whipped Cream with Cornstarch
Another cheap way you can stabilize whipped cream is to add 1 tablespoon of cornstarch for every one cup of whipping cream. This is one of the cheapest methods and quick. This forms a very stable whipped cream that can last a good solid day or two, but many people are trying to avoid corn altogether due to dietary concerns. Also, it can give a gritty taste to the whipped cream if not properly dissolved. The grittiness will get better within an hour or so, but it’s still there.
Stabilizing Whipped Cream with Cream of Tartar
For every one cup of whipping cream, you will want to use 1/2 tsp of cream of tartar. This will give the cream a brilliant white color and a slight tang to the whipped cream. This is an excellent addition to an already sweet dessert as it does not add any sugar. It can be expensive to purchase cream of tartar. Also, some do not like the zip the addition adds to the taste.
Stabilizing Whipped Cream with Powdered Milk
Add one tablespoon of powder milk or buttermilk to every cup of whipping cream. This will give a very pleasant milky taste and an extra depth of flavor to the whipped topping. It is also a great way to have an unsweetened whipped cream. If not dissolved well, it will have a grainy texture but will lessen with time. You can help this along by adding the powdered milk to the cream an hour or so before mixing.
Stabilizing Whipped Cream with Gelatin
It wouldn’t be fair to not mention gelatin’s pros and cons even though you are already here looking for an alternative. For every cup of whipping cream, you add 1/4 teaspoon of gelatin powder dissolved in one tablespoon of cold water. This is the most stable of the whipped creams and is ideal for multilayered cakes and long term stabilization. It will last for around one week as opposed to up to two days. The main con is gelatin is a meat by-product so those with dietary or religious restrictions, this can be a concern. Another issue that can crop up is a thin film or “skin” can form on the surface if the gelatin isn’t properly dissolved which is quite unpleasant.
Stabilizing Whipped Cream with Instant Pudding or Custard Mix
This is our personal favorite. It adds just a hint of sweetness and flavoring. It is the most stable of the non-gelatin versions without being overly sweet. You can use vanilla for a more traditionally flavored whipped cream or go a bit off the rails and use pistachio or butterscotch. The con is it adds both flavoring and sugar to the the whipping cream. If you are wanting to have an unsweetened version, you can use the sugar-free varieties both those in themselves aren’t always tolerated well by everyone. Still, we find this is the most user friendly method and best tasting of the stabilized whipped creams without gelatin.
Learn How to Make Whipped Cream Stable
As you will see below, regardless of which method you choose, the process is still the same. Add a bowl to the fridge and let it chill a while so the whipped cream is faster to whip. Next, add in the cold cream and stabilizer of your choice. Mix either by hand with a fork or whisk or use a mixer and beat on medium speed for 1 – 2 minutes or until your desired peaks are formed. If you are using this for decorating, go to stiff peaks. Don’t over mix or you will end up with butter!
Stabilized Whipped Cream
Ingredients
- 1 cup (240mL) heavy whipping cream
- 1 tbs (20g) instant pudding or custard mix
Instructions
- Pour cream into a medium bowl.
- Add pudding mix. Beat on medium until desired peaks are formed. Do not over-mix or you will end up with butter.
- Whipped cream must be kept chilled until ready to use.
Notes
- Swap out the 1 tbs of pudding mix for equal amounts of one of the following:
powdered milk, powdered sugar or cornstarch. Cornstarch and milk will give a slightly grainy texture. Powdered sugar will give a sweet flavor to the whipped cream. - Use 1/2 tsp of cream of tartar instead of the pudding mix. This will give a tangy flavor.
- You can use any flavor of instant pudding or custard mix for variety.
- To use gelatin, dissolve 1/4 tsp gelatin powder in 1 tbs of cold water. Let sit 10 minutes before adding to cold cream and mixing.
- Light whipping cream can be used in place of heavy whipping cream but will not be as stable.
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