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! 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.
This works for plain whipped cream, and also flavored varieties like Cinnamon and Caramel Cream.
Ingredients
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! 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 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.
Ways to Use Whipped Cream
- My favorite dessert to top with whipped cream is Southern Peach Cobbler Pound Cake!
- This Banana Split Dessert piles 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, like Bourbon Walnut Pecan 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 and cinnamon whipped 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 heavy whipping cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon 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.
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!
Ruth
If I use this to frost the outside of a cake, will it hold up in refrig for at least 24 hours?
Erin
Yes, it will!
Ruth
Thank you!!!
DeAnna
Yes.
Jill
Love this recipe! Is there any way I can thicken it enough to use for filling for a cake? If I use this in cake center with strawberries, will fruit effect whipped cream?
Erin
If you beat it to stiff peaks you technically could use it to fill the cake. You'd want to serve it on the same day, as the weight of the cake will press down on the cream over time. That's why I prefer to stabilize with gelatin for cake filling. Try this recipe for whipping cream filling: https://stateofdinner.com/stabilized-whipped-cream-frosting/
Dru
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.
Erin
Great tip on the Oatly substitution! Thanks, Dru!
Helen
Hi. I use cool whip to make a cream pie but the cool whip did’t stay stiff. How can i stitten the cool chip up again?
Erin
I'm not quite sure what you are asking. It sounds like you used store bought Cool Whip, but if you made this recipe then make sure that you whip to stiff peaks and gently fold the whipped cream into the pie filling. Since I am not familiar with your pie filling recipe I am afraid I am not able to know if there is a way to thicken it.
Nice
Can I use it as a layer cake filling? Would it hold the weight of the top layer?
Erin
This whipped cream has a very similar consistency to regular whipped cream. It works great to frost the outside of a cake but the best option for a filling is this recipe stabilized with gelatin. https://stateofdinner.com/stabilized-whipped-cream-frosting/
Katelynn
Just made it for the first time and it came out wonderful! Thank you!
Erin
I am so glad to hear that! Thank you for sharing, Katelynn!
Rob
Made a half recipe as listed above - was perfect! Thank you!
Erin
That's wonderful! Thanks for sharing!
Sherry Darnell
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!
Erin
Let me know how it compares once you try it!
Swathi
This stablized whipped cream tutorial looks really nice.
Erin
Thank you, Swathi!
Mama Maggie's Kitchen
Thank you for sharing this! I can use this soon.
Erin
That's wonderful!
Chef Dennis
This is really helpful! Thanks for sharing.
Erin
I'm so glad you found it helpful!
Millie
So good! Thank you! 🙂
Erin
Thank you for letting me know!
Nicole
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..
Erin
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
Does this recipe stay stable outdoor as a cupcake frosting?
Erin
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.
Brianna
Perfect whipped cream!
Erin
Wonderful to hear!
Freya
What a great idea! Perfect for icing cakes too!
Erin
Yes, it is wonderful for cakes!
Jeannie
That is very quick to prepare and helpful.
Erin
Isn't it so easy?
Will
Thanks! Can’t wait to whip this up.
Erin
Let me know how you like it!
Alexandra
Such a great trick for getting the perfect whipped cream!
Kay
Perfect fresh filling for victoria sponge.
Erin
That sounds delicious!
Erin
Thank you!
Lisa
Is it ok to add cream of tartar to stabilize the cream used in a dispenser?
Erin
It won't hurt anything, but it does not work quite as well. The whipped cream will still deflate as the N20 naturally leaks out of the dispenser over time.