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The Best Ever Stabilized Whipping Cream Used For Frostings(3 Ways)

Anything topped with a generous dollop of Whipped Cream makes it instantly yummy. I’ve had a few disasters and some lesser disasters in this area. But I am confident enough now that I can whip up some thing good without my whipping cream falling apart or melting away.

Fresh Whipping cream is always the best but if you are preparing for a party and your dessert topped with cream is sitting for a few hours unattended don’t be worried anymore. There are a few options that I have tried before writing this post. So I will be sharing mine today!!

Some things to know before you start whisking away-

Option 1-

1 tsp Gelatin or Agar Agar

1 Cup non-dairy whipping cream

1 tsp Vanilla essence

  1. To proceed mix 1 tsp gelatin or agar agar in 2 tsp of water. Let it sit for 10 mins. Now heat this on low heat till all the gelatin or agar agar has been dissolved.
  2. Now start by whisking cream in the chilled bowl on slow and gradually increase the speed. Keep whisking until soft peaks.
  3. Add gelatin and keep whisking on slow to avoid any lumps. With in a few mins you may get stiff peaks.
  4. Chill the cream in fridge for 30 mins.
  5. Pipe and frost.


Option 2-

2 tbsp Milk Powder

1 cup of whipping cream

  1. Start by mixing the milk powder in cream.
  2. Now simply add vanilla essence and whip till stiff peaks.
  3. This will hold well not as best as option -1 but good if you don’t wanna use gelatin.


Option 3-

3 tbsp of un-flavored pudding mix or vanilla flavored

1 cup of whipping cream

  1. Mix the pudding mix and cream. Whip until stiff peaks.
  2. This option is good when you are flavoring as pudding flavor will taste in cream.
  3. Also if using vanilla it may turn a bit yellow.

So I have covered all the options. Do try it once and drop in your feedback in comments.

If you like this recipe please like it and leave your valuable comments. You can follow my Facebook page to join me in my food journey. If you wish to replicate this recipe please link back to this post.


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