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Stabilized Whipped Cream

Learn how to make stabilized whipped cream that stays fluffy and perfect for hours. It’s ideal for topping cakes, pies, and more!

stabilized whipped cream in a glass bowl with a spoon sticking out

Anyone else ever made traditional whipped cream and then watched in dismay as it slowly deflated? I’ve got a simple solution for you – stabilized whipped cream! By incorporating a bit of cream cheese, this recipe ensures your whipped cream stays fluffy and holds its shape for longer. With just a few simple ingredients, you can create a versatile and delicious topping that’s perfect for cakes, pies, hot beverages, and more.

Why You’ll Love This Stabilized Whipped Cream Recipe

  • Stable and sturdy. Unlike regular whipped cream, this one holds its shape for hours, thanks to the addition of cream cheese. No more worrying about your whipped cream deflating or becoming watery!
  • Simple ingredients. With just a few basic ingredients, you can whip up this delicious topping in no time.
  • Easy to make. This recipe is straightforward and quick, allowing you to prepare a quick, delicious whipped cream with minimal effort.
  • Versatile. Stabilized whipped cream is perfect for topping cakes, pies, cupcakes, or simply enjoying with fresh fruit. Its versatility makes it a go-to for any dessert need.
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overhead view of stabilized whipped cream in a glass bowl with more on a spoon alongside

Why Stabilize Whipped Cream?

Regular whipped cream tends to deflate and become watery after a short period, especially when exposed to warm temperatures or when used in desserts that need to be stored for a while. Stabilized whipped cream, on the other hand, retains its fluffy texture and shape for much longer. While traditional whipped cream is perfectly appropriate in many cases, a stabilized version is ideal for decoration, layered desserts, and hot climates.

How Can You Stabilize Whipped Cream?

There are several methods for making stabilized whipped cream, but this cream cheese version is my favorite for texture and flavor. Here’s a brief look at some other ways to make it using the same amount of heavy cream and confectioners’ sugar in this recipe:

  • Gelatin. Dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of cold water. Let it bloom for a few minutes, then heat until dissolved. Cool slightly before adding to the whipped cream during the soft peak stage.
  • Pudding mix. Add 1-2 tablespoons of instant pudding mix (vanilla, white chocolate, or other complementary flavors) to the whipping cream before whipping. The pudding mix acts as a stabilizer and adds a touch of flavor.
  • Cornstarch. Mix 1 tablespoon of cornstarch with the confectioners’ sugar before adding to the heavy cream. This method helps absorb excess moisture and maintains the whipped cream’s stability.
  • Powdered milk. Add 1 tablespoon of powdered milk to the heavy cream before whipping. Powdered milk helps stabilize the whipped cream by adding extra protein, which supports the structure.
overhead view of ingredients for stabilized whipped cream

What You’ll Need

See the recipe card below for the full recipe, including ingredient quantities and complete instructions.

  • Cream cheese – Use full-fat cream cheese that comes in blocks, not the whipped kind. Let it come to room temperature so it will mix smoothly.
  • Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.
  • Vanilla extract – Feel free to omit this or use a different flavor. See my variations section below for some ideas.
  • Heavy cream – Look for heavy cream or heavy whipping cream. Make sure your cream is very cold so it will whip well.

How Does Cream Cheese Stabilize Whipped Cream?

The fat content and the slightly thicker texture of cream cheese help reinforce the whipped cream, preventing it from deflating or becoming watery over time. When cream cheese is whipped with heavy cream, it creates a stable network that holds air more effectively, ensuring the whipped cream stays fluffy and maintains its shape for longer periods. This makes it ideal for topping desserts that need to look and taste great for hours, or even days, after preparation.

How to Make Stabilized Whipped Cream with Cream Cheese

  • Start mixing. Beat the cream cheese until smooth and creamy. Then mix in the confectioners’ sugar and vanilla.
  • Finish mixing. Add the heavy cream and mix until stiff peaks form.
overhead view of stabilized whipped cream in a glass mixing bowl

Tips for Success

  • Temperature matters. Let the cream cheese soften at room temperature, and keep the cream cold until you’re ready to use it. Chilling your mixing bowl and beaters for about 15 minutes before mixing is also a good idea, especially if your kitchen is warm. All of these little steps will help give your whipped cream a smooth, fluffy texture.
  • Adjust the sweetness. You can easily increase or decrease the sugar to suit your taste preferences.
  • Be patient. Make sure the cream cheese and sugar are well-mixed and smooth. When you add the cream, start on low speed with your mixer (using either regular beaters or the whisk attachment) and work up to high speed over a minute or two. To get to stiff peaks, it will take a few minutes of continued whipping.
  • Know when you have stiff peaks. Look for the cream to stand up without falling over when you lift the beaters out of it.
  • Scale as needed. For most purposes, this amount of whipped cream works just fine, but you can easily double it if you need a bigger batch.


  • Almond. Replace the vanilla extract with 1/4 teaspoon almond extract for a nutty, aromatic flavor. This variation pairs wonderfully with cherry or berry desserts.
  • Citrus. Incorporate about a teaspoon of finely grated lemon, lime, or orange zest into the mixture. This adds a refreshing citrusy twist, perfect for topping fruit desserts or citrus-flavored cakes.
  • Spiced. Add a pinch of ground cinnamon, nutmeg, or pumpkin pie spice to the cream cheese mixture for a warm, spiced version. This is perfect for autumn desserts and holiday treats.
  • Chocolate. Add 2 tablespoons of cocoa powder to the cream cheese mixture for a rich chocolate twist.
  • Boozy. Add up to a tablespoon of your favorite liqueur, such as Bailey’s, Amaretto, or Grand Marnier, for a grown-up twist. Just be sure not to add too much liquid, as it can affect the cream’s stability.
overhead view of stabilized whipped cream piped onto a white plate

Serving Suggestions

  • Classic dessert topping. Top cakes, pies, and cupcakes with a generous dollop of this whipped cream for an elegant finish. The consistency will let you spread it or pipe it.
  • Fruit parfaits. Layer the whipped cream with fresh berries, granola, and a drizzle of honey for a delicious and visually appealing parfait.
  • Breakfast treats. Serve alongside pancakes, waffles, or French toast. Add a sprinkle of cinnamon or cocoa powder on top for an extra touch of flavor.
  • Hot beverages. Add a spoonful to hot chocolate, coffee, or even a warm apple cider for an extra touch of indulgence.
  • Frosting alternative. Use as a light and fluffy alternative to traditional frosting for cakes and cupcakes. It’s especially good for layered desserts and trifles.
  • Dessert dip. Serve as a dip for fruit, cookies, graham crackers, or pretzels. It’s a fun and interactive way to enjoy this creamy treat!

How to Store

Store stabilized whipped cream in an airtight container in the refrigerator. It should stay fresh and hold its shape for up to 2-3 days. For making your serving plans, keep in mind that it can typically be left at room temperature for up to 2 hours. However, this can vary depending on the ambient temperature and humidity. It’s best to keep it refrigerated as much as possible.

stabilized whipped cream in a glass bowl for serving

Stabilized Whipped Cream

Yield about 2 & 1/2 cups
Prep Time 10 minutes
Total Time 10 minutes

This stabilized whipped cream stays fluffy and won't lose its shape. Perfect for topping cakes, pies, and more!

stabilized whipped cream in a glass bowl with a spoon sticking out


  • 4 ounces (113g) cream cheese, softened
  • 1/2 cup (55g) confectioners' sugar
  • 1/2 teaspoon vailla extract
  • 1 cup (237ml) heavy cream, cold


  1. Using an electric mixer on medium speed, beat the cream cheese until it's creamy and smooth.
  2. Add the sugar and vanilla extract, and beat until well combined.
  3. Pour the cold heavy cream into the bowl with the cream cheese mixture. Start beating on low speed to combine, then increase to high speed. Continue whipping until the mixture forms stiff peaks.
  4. Use the stabilized whipped cream immediately, or store it in the refrigerator until needed. It should hold its shape well for a couple of days.


Store in an airtight container in the refrigerator up to 3 days.

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    4 Comments on “Stabilized Whipped Cream”

  1. Thank you for this Jennifer!

  2. Can you use a sugar substitute?

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