The Best Stabilized Whipped Cream Recipe
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From classic Chantilly cream to delicious brown sugar dollop, learn how to make perfect Stabilized Whipped Cream every time.
I overheard someone mocking sharing Whipped Cream recipes. That person was under the impression that making whipped cream was as simple as beating cream and sugar and did not warrant an actual recipe. I listened quietly and said nothing but underneath I knew this person had no idea what they were talking about. It’s true that a basic whipped cream is nothing more than heavy cream beaten with a touch of sugar. But really good whipped cream, I mean the best whipped cream is thick, consistently creamy, and full of versatile flavors.
Stabilized whipped cream methods
Whipped cream makes the best topping for amazing desserts like creamy Banana Pudding. The problem that I face when using whipped cream however is that it becomes weak and soupy within hours sometimes. To avoid this, I’ve learned a few methods to stabilize the whipped cream so that it stays firmer and fresher longer.
- Cream cheese– Probably my favorite method. As a stabilizer, add 2 ounce of cream cheese for every cup of cream. I can use this topping for absolutely any dessert but it does have a distinct taste differing from plain whipped cream. So if you want a more neutral taste, this may not be the best option for everyone.
- Marshmallow fluff– This is my second favorite method for stabilizing whipped cream because it’s extra tasty and ridiculously easy. Add 2 tablespoons of marshmallow fluff for every cup of heavy cream.
- Cream of tartar– Another easy method adding 1/4 teaspoon of cream of tater to each cup of cream.
- Cornstarch– Probably my least favorite as it can be a little gritty. But if it’s all you have on hand, add 1 tbsp for every cup of heavy cream.
Methods I haven’t tried but worth mentioning in case some of my readers are adventurous:
The best whipped cream ingredients
Heavy whipping cream
Marshmallow fluff– stabilizer
Brown sugar syrup– sweetener and flavoring
Vanilla extract– flavoring
Brown sugar syrup
There are hundreds of stabilizing, sweetening, and flavoring combinations for whipped cream. My favorite is using a brown sugar syrup to sweeten and flavor. The slight caramel molasses flavor makes an amazing topping for a slice of plain Pound Cake.
To make the brown sugar syrup, I whisk 1/4 cup of dark brown sugar with 2 tablespoons of water in a saucepan and heat over low flame until dissolved. Then I set it in the fridge until needed.
The best whipped cream starts with very cold whipping cream. I’m also popping the stand mixer bowl into the freezer for 5 minutes before starting.
Pour the cooled syrup into the chilled stand mixer along with the marshmallow fluff and vanilla.
Whip with a balloon whisk on low speed to combine then increase to medium speed and slowly pour in the cream. Increase the speed to high and whip until firm. Do not over whip; once firm, turn off the machine. It should take 1-1 1/2 minutes max at high speed.
There are a number of ways to switch up whipped cream flavors. Here are a few choices with measurements to try out.
- Sweeteners– Add the following measurements per cup of heavy cream.
- Powdered sugar– 1/2 cup
- Flavoring syrups– 2-3 tablespoons
- Maple syrup– 2 tablespoons
- Honey– 1-2 tablespoons
- Flavorings and extracts– Add the following measurements per cup of heavy cream.
- Vanilla extract– 1 teaspoon
- Other flavoring extracts– 1/4-1/2 teaspoon
- Baker’s chocolate– 3 ounces or 1/2 cup melted
- Cocoa powder– 2-4 tablespoons
- Fruit purées and jams–
- Coffee or espresso granules– 1 teaspoon
- Cinnamon– 1/4-1 teaspoon
- Caramel/salted caramel– 2 tablespoons
- Lemon– 2 tsp lemon zest + 1/2 teaspoon lemon extract
Whipped cream in it’s many available flavors goes great with everything. Try a dollop of cinnamon whipped cream with Sweet Potato Pie!
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Brown Sugar Whipped Cream
- 2 c heavy whipping cream
- 1/4 c marshmallow fluff
- 1/4 dark brown sugar
- 2 tbsp water
- 2 tsp vanilla extract
- Make by whisking the dark brown sugar water in a saucepan and heat over a low flame until dissolved. Set it in the fridge to cool until needed.
- Once fully cooled, pour the syrup into the mixing bowl with the marshmallow fluff and vanilla extract. Beat on low speed to combine.
- Increase the speed to medium and slowly pour the heavy cream then increase the speed again to high. Beat the cream until stiff peaks form. Store in an airtight bowl in the fridge for 2-3 days.
Tastes delicious, but not stabilized unfortunately. I made it at night and kept it in an airtight container until the next morning. It had a great consistency at first, but when I took it out in the morning it was runny :/
Thank you so much for these ways to stabilize whipped cream and for the delicious recipe! What other recipes have you used with the brown sugar syrup? Love your blog! I find more and more recipes I can’t wait to try!
Thank you, Rebecca! You can use the brown sugar syrup in iced tea, in cake batter, and a number of things.