Published: Nov 16, 2021 ·Updated: Nov 21, 2021 by · Show Learn to make a delicious, creamy, and perfectly sweet stabilized whipped cream with just a bit of xanthan gum. It is perfect to use as you would any whipped cream, as a frosting for cake, or even as a filling for cupcakes or homemade pastries.  This Mom's Menu is a
participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you) Store-bought whipped cream doesn't hold a candle to homemade. This recipe is my go-to for homemade whipped cream. No dessert is complete without a dollop! I love using this recipe as a frosting for cakes. It's been featured on my recipe for keto tres leches, low-carb strawberry poke cake, and triple layer pumpkin dessert just to name a few. Jump to:
Ingredients and substitutionsThis stabilized whipped cream just requires four basic and easy-to-find ingredients.
See the recipe card for quantities. InstructionsIf you have never made homemade whipped cream, then you will be wondering what has stopped you when you see just how easy it is! Start by combining the cream, sugar, and vanilla in a medium or large mixing bowl. Beat with an electric hand mixer or a stand mixer with a whisk attachment until the cream begins to thicken and it forms soft peaks. Hint: Make sure that the mixing bowl is not warm. I like to pop it in the fridge for a few minutes before mixing the cream just to be sure. Next, sprinkle the xanthan gum over the top of the cream, then continue mixing until the cream has nearly doubled in size and stiff peaks have formed. Use the whipped cream immediately to frost cakes, as a filling for baked goods, or as a topping for your favorite treats. Be sure that cakes or baked goods have completely cooled first OR, store it in the fridge for up to one week. Hint: Be careful not to over mix the cream. Once it easily holds its shape, it is done. Overmixing will cause the whipped cream to deflate and take on a curd-like texture. If you do overmix don't fret! Simply turn your mixer to low speed and slowly drizzle in fresh, unwhipped heavy cream until it gets fluffy again. VariationsHomemade whipped cream can be easily adjusted to suit dietary or taste preferences. Here are some of my favorite ways to change it up.
EquipmentTo make this stabilized whipped cream you will need the following tools:
StorageStore the whipped cream in the fridge for up to one week. It can also be frozen and will keep its shape when thawed but it won't be quite as fluffy as it is when fresh. Even though this cream tolerates being left out and is somewhat resistant to melting, cream should not be left out of the fridge for any longer than two hours for food safety reasons. FAQsDoes stabilized whipped cream taste different? No, stabilized whipped cream tastes no different than regular homemade whipped cream. It does have a slightly thicker texture but the flavor is the same. Does stabilized whipped cream melt? Yes, it will melt. But, it does tolerate higher temperatures than traditional whipped cream. It can sit at room temp with no problem, but in high temps it should be kept chilled. Is cool whip stabilized whipped cream? No. In fact, cool whip isn't even cream at all. It is primarily made from water, vegetable oil, and high fructose corn syrup. How long does stabilized whipped cream last? This stabilized whipped cream will last almost indefinitely when stored at room temperature or cooler But for food safety, you should keep it stored in the fridge for no more than one week, or in the freezer for no more than 6 months. Can you re-whip stabilized whipped cream? If your whipped cream deflates, or if you find that you have overwhipped you, you can re-whip it but you must add additional cream as you whisk or beat the mixture at a low speed and it likely will not be quite as fluffy as it would have been otherwise. Top tipIf you find that you have overwhipped your cream and it becomes lumpy and flat, don't toss it just yet! Try this trick first: With your mixer at low speed, slowly pour cold, unwhipped heavy cream into the mixing bowl. Keep adding cream until the broken whipped cream regains its fluffy texture. Depending upon how much additional cream you end up adding you may find that you need to add additional powdered sugar as well. 📖 RecipeSabra - This Mom's Menu Learn to make a delicious, creamy, and perfectly sweet stabilized whipped cream with just a bit of xanthan gum. It is perfect to use as you would any whipped cream, as a frosting for cake, or even as a filling for cupcakes or homemade pastries. Servings 8 servings Prep Time 5 mins
Be sure to read the entire post for tips, tricks, and help troubleshooting. The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified. Serving: 0.25 cupsCalories: 125kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 14mgPotassium: 23mgFiber: 1gSugar: 5gVitamin A: 437IUVitamin C: 1mgCalcium: 19mgIron: 1mg Mention @thismomsmenu or tag #thismomsmenu Pin this PostReader InteractionsHow do you make whipped cream with milk without gelatin?Stand Mixer Method:
Use a double boiler to melt the butter in a heatproof bowl until it reaches a liquid state. Take the bowl off the heat, and whisk until the butter is completely melted. Slowly pour the milk into the butter, and continue to whisk for a further 5 minutes. Leave the mixture to cool for 5 minutes.
How do you make whipped cream with just milk?Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you're using low fat milk.
How do you make homemade whipped cream without heavy cream and gelatin?Add in powdered sugar and any flavouring if using. Beat for between 8 to 10 minutes using a whisk or preferably an electric or hand-held beater. If mixture seems too liquid, chill in the refrigerator for 5 minutes, then continue whipping until firm and similar in texture to that of medium peaks whipped cream.
How do you make whipped cream manually?Grab a cold bowl, and chill your heavy cream before beginning; cold cream whips better. Once chilled, use a whisk to beat the cream back and forth until soft peaks begin to form. Be patient with the process, and you'll have soft, whipped cream in no time.
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How to make whipped cream with milk and sugar and eggs without gelatin
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