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    Home » Recipes » Dessert Recipes » How to Stabilize Whipped Cream with Cream of Tartar

    How to Stabilize Whipped Cream with Cream of Tartar

    Published: Feb 16, 2021 · Modified: May 27, 2021 by Erin · This post may contain affiliate links · 34 Comments

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    Pinterest Pin: Stabilized with cream of tartar whipped cream.

    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.

    whipped cream piled into a bowl piled high.
    Jump to:
    • Ingredients
    • Other Ways to Stabilize Whipped Cream
    • Tip for the Fluffiest Whipped Cream
    • Ways to Use Whipped Cream
    • Frequently Asked Questions
    • Recommended Recipes
    • Recipe
    • Reviews

    Whipped cream is the perfect topping for so many dishes! From ice cream to pancakes, this fluffy, creamy topping can really make a dish special. My family likes to joke 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 as it is just cream, sugar, and vanilla without any 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, and it 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 where 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.

    Ingredients

    Stabilized Whipped Cream ingredients: heavy cream, cream of tartar, vanilla, and sugar

    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 that is thicker, 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 - This is the magic ingredient that stabilizes the whipped cream. Cream of tartar 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.

    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 - 1 tablespoon of cornstarch can be added per cup of cream. This works in a similar way as the cream of tartar does, but it will make the whipped cream just a little bit grainy.
    • Gelatin - This is the method many bakers use, as it lasts the longest. It also takes the longest to prepare, which is why it is not my preferred method. I like easy! When using gelatin, measure 1 tablespoon per cup of cream and add it to ¼ cup of cold water. Let it sit for 2 minutes to bloom, then microwave it for 10-15 seconds. Stir, then set aside to cool. Once cool it can be added to softly whipped cream, and then beaten to stiff peaks.
    Whipped cream filling the whisk beater attachment with more whipped cream in the mixing bowl.

    Tip for the Fluffiest Whipped Cream

    Heavy cream should be very cold in order to produce the fluffiest whipped cream. To understand why we will take another trip to science class. When cream is cold the fat molecules are 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 also freeze your bowl and beaters for 20 minutes, which will help your cream stay cold as it is whipped.

    Big bowl of whipped cream in a large mixing bowl, with a spatula.

    Ways to Use Whipped Cream

    • My favorite dessert to top with whipped cream is Southern Peach Cobbler Pound Cake!
    • 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, like Bourbon Walnut Pecan Pie

    If you have a whipped cream dispenser try this easy recipe for whipped cream in a dispenser.

    Frequently Asked Questions

    Can you freeze whipped cream?

    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.

    Can I add food coloring to stabilized whipped cream?

    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.

    How long does stabilized whipped cream last?

    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.

    Can you re-whip deflated whipped cream?

    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.

    Parfait glass pilled high with whipped cream.

    Recommended Recipes

    • Strawberry blueberry shortcake on a plate, with a fork on the plate, and 2 more shortcakes on plates in the background.
      Blueberry Strawberry Shortcake
    • 5 Black forest cupcakes on a serving plate with bowl of cherries and milk jug in background.
      Easy Black Forest Cupcakes Using Cake Mix
    • Cheesecake on a plate with a bite out of it.
      Mini New York Cheesecakes
    • Using a whipped cream dispenser to pile whipped cream in a jar.
      Homemade Whipped Cream Recipe for a Dispenser

    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

    Pillowy whipped cream in a bowl with a spoon.

    Stabilized Whipped Cream

    Recipe by: Erin
    Make fluffy whipped cream that does not weep. It just takes one simple addition to your recipe!
    5 from 42 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Dessert
    Cuisine International
    Servings 8
    Calories 239 kcal

    Ingredients
      

    • 2 cups heavy whipping cream
    • ⅓ cup granulated sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon cream of tartar
    Prevent your screen from going dark

    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

    Yield: About 4 cups of whipped cream
    Use cold cream and a chilled bowl for best results.

    Nutrition

    Calories: 239kcal | Carbohydrates: 10g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 60mg | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    Reader Interactions

    Comments

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      Recipe Rating




    1. Dru

      November 25, 2022 at 3:52 am

      5 stars
      Thanks this was simple and perfect! And for those doing non-dairy, it also worked pretty well with Oatly whippable creamy oat (the white carton). The stuff is brilliant, I use it as coffee creamer.

      Reply
      • Erin

        November 25, 2022 at 5:45 pm

        Great tip on the Oatly substitution! Thanks, Dru!

        Reply
    2. Nice

      October 25, 2022 at 5:12 pm

      Can I use it as a layer cake filling? Would it hold the weight of the top layer?

      Reply
      • Erin

        October 28, 2022 at 8:23 am

        This whipped cream has a very similar consistency to regular whipped cream. It works great to frost the outside of a cake but I do not recommend it for a filling.

        Reply
    3. Katelynn

      June 26, 2022 at 6:52 pm

      Just made it for the first time and it came out wonderful! Thank you!

      Reply
      • Erin

        June 27, 2022 at 7:24 pm

        I am so glad to hear that! Thank you for sharing, Katelynn!

        Reply
    4. Rob

      December 25, 2021 at 12:22 pm

      5 stars
      Made a half recipe as listed above - was perfect! Thank you!

      Reply
      • Erin

        December 27, 2021 at 11:17 am

        That's wonderful! Thanks for sharing!

        Reply
    5. Sherry Darnell

      October 31, 2021 at 7:56 am

      5 stars
      I’ve used a bit of vanilla pudding dry mix to stabilize whipped cream with good results but am going to try your cream of tarter this time. Thank you!

      Reply
      • Erin

        November 01, 2021 at 9:28 am

        Let me know how it compares once you try it!

        Reply
    6. Swathi

      July 13, 2021 at 10:46 pm

      5 stars
      This stablized whipped cream tutorial looks really nice.

      Reply
      • Erin

        July 16, 2021 at 9:47 am

        Thank you, Swathi!

        Reply
    7. Mama Maggie's Kitchen

      July 13, 2021 at 3:48 pm

      5 stars
      Thank you for sharing this! I can use this soon.

      Reply
      • Erin

        July 16, 2021 at 9:47 am

        That's wonderful!

        Reply
    8. Chef Dennis

      July 13, 2021 at 12:09 am

      5 stars
      This is really helpful! Thanks for sharing.

      Reply
      • Erin

        July 16, 2021 at 9:47 am

        I'm so glad you found it helpful!

        Reply
    9. Millie

      July 12, 2021 at 8:25 pm

      5 stars
      So good! Thank you! 🙂

      Reply
      • Erin

        July 16, 2021 at 9:47 am

        Thank you for letting me know!

        Reply
      • Nicole

        September 25, 2021 at 10:24 am

        5 stars
        Looks great! Tried to make a lighter version with milk and failed. Any tips for a lower fat version or is it just not possible without a bunch of extra chemicals? Wondering if using half and half would work..

        Reply
        • Erin

          September 27, 2021 at 9:12 am

          Hi Nicole! Thanks so much for your question. This recipe definitely does need full-fat heavy cream. The good news of that is it is lower in carbs than low-fat milk. There are some recipes out there for making whipped cream using lower fat dairy products but I have not experimented with that myself.

      • Kamalika

        March 08, 2022 at 8:03 am

        Does this recipe stay stable outdoor as a cupcake frosting?

        Reply
        • Erin

          March 08, 2022 at 5:08 pm

          Hi Kamalika! This recipe is wonderful to use cupcake frosting! It is what I use in my Black Forest Cupcake recipe. Because it is dairy it does need to be refrigerated after being out for 1-2 hours. I have not tested how well it holds up in the heat.

    10. Brianna

      July 12, 2021 at 8:06 pm

      5 stars
      Perfect whipped cream!

      Reply
      • Erin

        July 16, 2021 at 9:48 am

        Wonderful to hear!

        Reply
    11. Freya

      July 12, 2021 at 1:32 am

      5 stars
      What a great idea! Perfect for icing cakes too!

      Reply
      • Erin

        July 16, 2021 at 9:48 am

        Yes, it is wonderful for cakes!

        Reply
    12. Jeannie

      July 11, 2021 at 9:07 pm

      5 stars
      That is very quick to prepare and helpful.

      Reply
      • Erin

        July 16, 2021 at 9:48 am

        Isn't it so easy?

        Reply
    13. Will

      July 11, 2021 at 8:07 pm

      5 stars
      Thanks! Can’t wait to whip this up.

      Reply
      • Erin

        July 16, 2021 at 9:48 am

        Let me know how you like it!

        Reply
    14. Alexandra

      July 11, 2021 at 7:42 pm

      5 stars
      Such a great trick for getting the perfect whipped cream!

      Reply
      • Kay

        July 12, 2021 at 1:40 am

        5 stars
        Perfect fresh filling for victoria sponge.

        Reply
        • Erin

          July 16, 2021 at 9:48 am

          That sounds delicious!

      • Erin

        July 16, 2021 at 9:49 am

        Thank you!

        Reply

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    Welcome! I'm Erin: Wife, mom, lover of great food, and former food safety administrator. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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