Homemade Stabilized (Pipeable) Whipped Cream Recipe

Homemade Stabilized (Pipeable) Whipped Cream

Homemade stabilized whipped cream is a delicious addition to cakes, cupcakes, pies, and more, but it can be tricky to get it to hold its shape. That’s where stabilized whipped cream comes in! This easy recipe will show you how to make whipped cream that stays light, fluffy, and perfectly pipeable for hours, thanks to a simple secret ingredient! Whether you’re topping desserts or creating beautiful decorations, this stabilized whipped cream will quickly become your go-to.

Easy Homemade Stabilized Whipped Cream Recipe for Piping | Tired of whipped cream that melts? Try this easy, stabilized whipped cream recipe – perfect for piping and decorating!

What is Stabilized Whipped Cream

Why do you need stabilized whipped cream?

Regular whipped cream is made by beating heavy cream until air is incorporated, giving it a light, fluffy texture. However, because it’s simply cream whipped with air, it doesn’t have the structural support to hold its shape for long periods, especially at room temperature. This means that while regular whipped cream works great as an immediate topping, it’s not ideal for desserts that need to sit out for a while or require decorative piping.

Stabilized whipped cream solves these issues by incorporating a stabilizing agent. In this case, we’re using instant pudding mix. This extra ingredient gives the whipped cream more structure, allowing it to hold its shape for longer periods, making it perfect for decorating and topping desserts that need to last. Not to mention, it’s delicious!

How to Make Pipeable Whipped Cream That Holds Shape | Learn how to make stabilized whipped cream that holds its shape for hours. Perfect for cakes, cupcakes, and desserts!

Ingredients Needed for This Recipe

Heavy Whipping Cream

This is the base of the whipped cream, providing the fat content needed to whip air into the mixture. As it’s whipped, the cream traps air, creating a light, fluffy texture. The fat also helps hold the structure of the whipped cream.

Powdered Sugar

Adds sweetness to the whipped cream while also helping to stabilize it. Powdered sugar dissolves easily, creating a smooth texture without the graininess that granulated sugar might add.

Vanilla Extract

Enhances the flavor of the whipped cream, adding a warm, sweet note that complements the creaminess. It’s a simple but effective way to elevate the taste. If you want to make it a little extra fancy, use vanilla paste!

Instant Pudding Mix

This is the SUPERSTAR stabilizing agent in the recipe. The starch in the instant pudding mix helps thicken the whipped cream, allowing it to hold its shape for longer and resist melting. It also adds a subtle vanilla flavor, enhancing both texture and taste. And it also gives you the fun option to customize the flavor by changing the flavor of pudding mix. We love using the white chocolate flavor!

Pipeable Whipped Cream: An Easy Homemade Recipe | Stabilized whipped cream holds up longer and pipes beautifully. Find out how to make it with this easy recipe.

Ways to Use Stabilized Whipped Cream

Cakes, Cupcakes, and PIES

Unlike regular whipped cream, which tends to deflate and lose its shape over time, this stabilized version stays firm. The pudding mix contains starches that help create a more solid structure in the cream, allowing it to maintain its airy, piped appearance for hours. This makes it perfect for cakes and cupcakes that need to look fresh and decorative, especially at events where they might sit out for a while.

And when it comes to pairing with a slice of pie, NOTHING compares to using homemade whipped cream. Pies are known for their big, bold flavors and textures– that’s why we love them. So you can’t just put wimpy whipped cream that’s going to deflate or melt into a puddle on a piece of pie. It needs to be thick, creamy, and have it’s own bold flavor, and this recipe checks every box!

The Secret to Perfect Pipeable Stabilized Whipped Cream | Learn the secret to making sturdy, stabilized whipped cream at home with just a few ingredients.

Suggested Pairings

We think this homemade whipped cream would compliment just about any dessert. In particular, these recipes come to mind:

• Serve a dollop alongside this Churro Bundt Cake.
• Smother it on top of this Lemon Syrup Cake (you could use lemon pudding mix!).
• Replace the frosting on Cake Man Raven’s Red Velvet cake with whipped cream.

Stabilized Whipped Cream Recipe for Cakes and Desserts | Create picture-perfect desserts with this stabilized whipped cream recipe – light, fluffy, and pipeable!

Pie Recipes to Top with Whipped Cream

Easy Pumpkin Pie Recipe

Butterscotch Pecan Pie

French Coconut Pie

Fresh Strawberry Pie Recipe

Homemade French Silk Cheesecake Pie

Butterscotch Texas Pecan Pie Recipe

Apple Pie Cinnamon Roll Pull Apart Bread

Mini Puff Pastry Apple Pies

Troubleshooting and Tips

Whipped Cream Too Runny

Probable Cause: Under-whipping or not enough pudding mix.

Fix: Continue whipping the cream until stiff peaks form, but be careful not to over-whip. If it’s still not thick enough, try adding a bit more instant pudding mix or chill the bowl and cream for 10-15 minutes, then whip again. Make sure the cream, bowl, and whisk attachment are very cold to help the cream whip up faster.

Whipped Cream Too Stiff/Grainy

Probable Cause: Over-whipping the cream, which causes it to curdle/separate.

Fix: If your whipped cream becomes stiff or grainy, you’ve whipped it past the point of smoothness. Stop immediately and add a tablespoon or two of cold heavy cream, then gently fold it in by hand until the texture smooths out. Be careful not to continue whipping too much after this.

Whipped Cream Separates and Weeps

Probable Cause: Too long at room temperature or incorrect stabilizer.

Fix: Keep the whipped cream cold by refrigerating it after whipping, especially if you’re not using it right away. Always use a tried-and-true stabilizer like instant pudding mix for the best results. Avoid adding too much liquid flavoring or ingredients that may cause it to break down.

Foolproof Recipe for Stabilized Whipped Cream | Want whipped cream that doesn’t fall flat? This stabilized recipe is a game-changer for your cake and dessert decorating.

Continue to Content

Homemade Stabilized (Pipeable) Whipped Cream Recipe

Yield: 4 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Want whipped cream that doesn’t fall flat? This stabilized recipe is a game-changer for your cake and dessert decorating.

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Ingredients

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tbsp vanilla extract
• 2 tbsp instant pudding mix, vanilla flavor

Instructions

1. Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes (I strongly suggest using a stand mixer rather than a hand mixer. If you DO use a hand mixer, be sure to use a large, deep bowl).
2. Pour all of the ingredients into the bowl and whisk on high for 5 minutes or until stiff peaks form.
3. Spread, pipe, or dollop! Keep stored in a covered container in the refrigerator.

Notes

1. How long does stabilized whipped cream last?

Stabilized whipped cream can hold its shape for up to 24-48 hours when stored in the refrigerator. It's best to use it within this time frame for the freshest texture and flavor. If you're piping decorations, they will remain intact for several hours, even at room temperature, but refrigeration is recommended for longer-lasting results.

2. Can I freeze stabilized whipped cream?

Yes, you can freeze stabilized whipped cream! Once whipped and piped, freeze the whipped cream in dollops or directly on the dessert. It will maintain its shape when thawed, although you may notice a slight change in texture. Thaw the frozen whipped cream in the refrigerator for best results.

3. Can I flavor stabilized whipped cream?

Absolutely! You can add different flavor extracts like almond, lemon, or peppermint, or even cocoa powder to make chocolate whipped cream. Just be mindful not to add too much liquid, as it can affect the texture. Start with 1/2 to 1 teaspoon of your chosen flavor extract and adjust to taste.

4. Can I color stabilized whipped cream?

Yes, you can use food coloring to tint your whipped cream. Gel food colors work best, as they are more concentrated and don’t add too much liquid, which could affect the stability of the whipped cream. Mix the coloring in after the whipped cream has reached soft peaks, then continue whipping until stiff peaks form.

5. What can I use if I don’t have instant pudding mix?

If you don’t have instant pudding mix, you can use other stabilizers like gelatin, cornstarch, or powdered milk. Gelatin is a popular alternative—just dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of water, let it cool slightly, and then add it to the cream as it whips. Cornstarch can also be used by adding about 1 tablespoon per cup of cream.

6. Can I make stabilized whipped cream in advance?

Yes, stabilized whipped cream can be made a day in advance and stored in the refrigerator. If making it ahead of time, whip the cream to stiff peaks and store it in an airtight container. Re-whip it briefly before using, if needed, to restore its fluffy texture.

7. Why use powdered sugar instead of granulated sugar?

Powdered sugar is finer than granulated sugar, so it dissolves quickly into the cream without leaving any graininess. Additionally, powdered sugar typically contains a small amount of cornstarch, which can help further stabilize the whipped cream.

8. What if my whipped cream becomes grainy or curdled?

This happens when the cream is over-whipped and starts to separate into butter. To fix it, stop whipping immediately and add a tablespoon or two of cold heavy cream. Gently fold it into the whipped cream until the texture smooths out. If it’s too far gone, you may need to start over.

9. Can I use stabilized whipped cream as a cake frosting?

Yes, stabilized whipped cream works well as a light and fluffy cake frosting. It’s perfect for those who want a less sweet and airy alternative to buttercream. Keep in mind that it’s not as dense as traditional frostings, so it may not be ideal for very intricate designs or stacking multiple layers.

10. What’s the difference between stabilized whipped cream and regular whipped cream?

Regular whipped cream is simply heavy cream whipped with air to create a light, fluffy texture, but it tends to lose its shape quickly. Stabilized whipped cream contains an added stabilizer (such as instant pudding mix, gelatin, or cornstarch) that helps it hold its shape longer and resist melting, making it ideal for decorating cakes, pies, and cupcakes.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 14mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g