Learn how to stabilize whipped cream with cream of tartar! One simple ingredient transforms fluffy, delicious whipped cream into something that will last for days.
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Whipped cream is the perfect topping for so many dishes! This fluffy, creamy topping can really make a dish special, from ice cream to pancakes. My family jokes that pie is merely a serving vessel for the true star, whipped cream.
I love to make my whipped cream from scratch instead of buying whipped topping from the store. The flavor is so much better; it is just cream, sugar, and vanilla without extra chemicals.
There is only one problem with homemade whipped cream: It isn't as stable as store-bought. Over time, the liquid separates from the cream. This process is called weeping, which can result in a messy, soggy dessert.
Thankfully, it is an easy fix! By adding just one simple ingredient, the whipped cream can be stabilized so that it holds up just as well as store-bought. This ingredient doesn't change the flavor at all! It is delicious, and now we have whipped cream that we can use for a variety of things.
This works for plain whipped cream and flavored varieties like Cinnamon and Caramel Cream.
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Heavy Cream - You may have seen both heavy cream and whipping cream at the store. Heavy cream has more milk fat (36%, instead of the 30% that whipping cream has), so it makes whipped cream thicker and richer and holds its shape longer. Since we are making stabilized whipped cream, we want heavy cream.
Sugar - It seems everyone has their favorite sweetener that they like to use for whipped cream. Powdered sugar does help with stabilization, but I prefer the taste of granulated sugar. Use whichever you prefer. It is an equal substitution.
Cream of Tartar is the magic ingredient that stabilizes whipped cream. It keeps the protein molecules in the cream in place, which provides structure to the water and air bubbles in the whipped cream, holding them together instead of allowing the water to seep out.
How to Stabilize Whipped Cream with Cream of Tartar
- Pour heavy cream into a large mixing bowl. Using the whisk attachment of your stand or hand mixer, start at low speed.
- Once the cream thickens, add sugar, vanilla extract, and cream of tartar.
- Increase to medium-high speed, and continue to beat for several minutes until it reaches your desired thickness (soft, medium, or stiff peaks).
- Be careful not to overbeat or the cream will turn into a sweet homemade butter.
Other Ways to Stabilize Whipped Cream
If you do not have cream of tartar on hand, then try one of these other ways to stabilize whipped cream:
- Cornstarch - One tablespoon of cornstarch can be added per cup of cream. This works in a similar way as cream of tartar, but it will make the whipped cream just a little bit grainy.
- Gelatin - Many bakers use gelatin, as it lasts the longest. However, it also takes the longest to prepare, which is why it is not my preferred method. I like easy! But if you need your whipped cream to hold up under hot temperatures or to fill a cake, whipped cream stabilized with gelatin is the right choice.
Tip for the Fluffiest Whipped Cream
Heavy cream should be very cold to produce the fluffiest whipped cream. To understand why we will take another trip to science class.
When the cream is cold, the fat molecules become solid. The solid fat stays in place while the air is introduced to the cream, allowing the cream to expand.
Pro Tip: In addition to keeping your heavy cream in the refrigerator until you are ready to whip it, you can freeze your bowl and beaters for 20 minutes, which will help your cream stay cold as it is whipped.
Ways to Use Whipped Cream
- My favorite dessert to top with whipped cream is Southern Peach Cobbler Pound Cake!
- This Banana Split Dessert layers whipped cream on top of cream cheese, bananas, and crushed pineapple for a refreshing summer dessert.
- Homemade whipped cream is used in Mississippi Mud Pie
- Black Forest Cupcakes have a stabilized whipped cream frosting.
- Ice Cream Sundaes with Homemade Hot Fudge
- Top a Bowl of Tin Roof Ice Cream
- Serve along with your favorite pie. I love piles of it on an old-fashioned chocolate pie.
If you have a whipped cream dispenser, try this easy recipe for whipped cream in a dispenser.
You can also make flavored whipped cream, like rich espresso-flavored whipped cream or chocolate-flavored cream!
Frequently Asked Questions
Whipped cream should go into the freezer in the shape you want to serve it, as it will not spread or pipe once frozen. Use a piping bag to create dollops of whipped cream that can be frozen and later placed on top of desserts. They will last in the freezer for up to 2 months.
If you would like colored whipped cream, add 2-3 drops of food coloring at the same time as you add your vanilla. Gel coloring can also be used. The whipped cream will be pale in color. Adding too much food coloring would thin the cream and make it runny.
Whipped cream that has been stabilized with cream of tartar will hold shape for 2-3 days. For information on the shelf life of other methods of whipped cream check out this detailed post on how long whipped cream lasts.
Yes, if you find your whipped cream has lost its fullness then just put it back in a large mixing bowl and beat with an electric mixer on high speed. In just a minute or two it will return to its nice, fluffy state.
Recommended Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Stabilized Whipped Cream
Recipe by:Ingredients
- 2 cups (480 ml) heavy whipping cream
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (0.75 g) cream of tartar
Instructions
- Pour heavy cream into a large mixing bowl. Using the whisk attachment of your stand or hand mixer, beat the whipped cream on medium-high speed until it begins to thicken.
- Add sugar, vanilla extract, and cream of tartar. Increase to high speed, and continue to beat until soft peaks form.
- Use immediately, or cover and store in the refrigerator for up to 3 days.
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jerica
Awesome topping on my homemade angel food cake! A few fresh strawberries and it was perfect. Will use it again for sure! Thank you!
Erin
Homemade angel food cake sounds amazing! So glad you enjoyed this recipe!
Rachelle
Awesome recipe, turned out great for my birthday. I struggled a bit with the white chocolate whip cream, couldn’t get it to whip up. I think I didn’t let it cool long enough unfortunately. Just used regular whip cream instead and it was still great. Thank you
Erin
Happy birthday, Rachelle! I am glad that this stabilized whipped cream turned out well for your birthday! Making whipped cream with white chocolate can be tricky. You basically have to make a white chocolate ganache and chill it thoroughly (like 24 hours) before you whip it.
IDA
Hi Erin from a hot South Africa. I was wondering if a little white vinegar will have the same result? I use a little vinegar to stabilize meringue.
Erin
Hello Ida! I do not recommend white vinegar as it will not work the same as cream of tartar and it will sour the flavor of the cream.
DeAnna
This is such a great recipe! I love cream based desserts but don’t like ones with confectioners sugar. This is creamy, stable, and very tasty. I used it for black forest cupcakes and it was delicious!
(Normally don’t leave reviews)
Erin
Thank you so much for taking to the time to leave this review, DeAnna! I am so glad that this worked well for as a topping for your cupcakes!