I always enjoy creating a stabilized whipped cream recipe that gives a refined touch for decorating with whipped cream. Mixing chilled heavy whipping cream, powdered sugar, vanilla extract and a hint of cornstarch results in a smooth, reliable topping perfect for pies or cakes. I can’t wait to share this twist with you.

Jump to Recipe

I’ve been experimenting in my kitchen lately and stumbled onto a pretty cool twist on a classic dessert staple. I’ve always enjoyed whipped cream so much but wanted something that would hold its shape longer whether you’re piping it onto a cake or using it as a topping for a pie.

After a few tries I started working with 1 cup of chilled heavy whipping cream, mixing in 2 tablespoons powdered sugar and 1 teaspoon vanilla extract while adding just a pinch of 1/2 teaspoon cornstarch. This little addition really makes a world of difference by creating a more stable texture that still tastes amazing.

I’ve used this method for cream icing on cakes and even for stylishly decorated desserts. It might sound simple yet mastering these easy frosting techniques has made a big impact on my presentation and overall dessert quality.

Enjoy exploring its potential yourself!

Why I Like this Recipe

I like this recipe because it’s super easy for me to whip up even on busy days. I love that the cornstarch really helps the whipped cream keep its shape so my desserts look awesome. Plus, the balance of vanilla and sugar makes it taste just the right amount of sweet without being too overpowering.

This whole guide on making stabilized whipped cream with cornstarch is actually pretty cool. It shows you step by step how to keep your cream from going all runny by using a bit of cornstarch along with all the usual ingredients. The tips and hacks they throw in make it easier than ever to get the cream just right, even if you’re not a kitchen expert. I think it’s a neat trick that turns a normal whipped cream into something that works great on any dessert, and it feels like a simple secret that makes all the difference. Enjoying this recipe is like having a little culinary cheat code that helps you nail that perfect texture every time.

Ingredients

Print Recipe (No Advertisments)

Heavy whipping cream is rich in fats and proteins that provide energy.
Its creamy texture helps give the whipped cream a smooth, indulgent feel.
Powdered sugar is pure carbohydrate that makes the cream lightly sweet.
It blends quickly, so you dont get any gritty texture in your mix.
Vanilla extract imparts a subtle, warm flavor that enhances overall taste.
It is low in calories but full of aroma and a hint of sweetness.
Cornstarch is a carbohydrate that stabilizes whipped cream, keeping it firm.
It acts as a thickener for longer lasting form and texture in the dessert.
Together, these ingredients create a stable whipped cream perfect for desserts and toppings.

Ingredient Quantities

1 cup heavy whipping cream (chilled)

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon cornstarch

How to Make this

Print Recipe (No Advertisments)

1. Make sure your bowl and whisk are super cold before starting the process.

2. Pour 1 cup heavy whipping cream into the bowl.

3. Add 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon cornstarch all at once.

4. Begin whisking slowly, then increase the speed until the cream starts to thicken.

5. Keep whisking until soft peaks form, you dont want it overwhipped.

6. Taste test the whipped cream to see if its sweet enough and add a bit more powdered sugar if needed.

7. Use the stabilized whipped cream immediately in your dessert or store it in the fridge for a short while.

8. Enjoy your homemade creation knowing it will hold its form better thanks to the cornstarch.

Equipment Needed

1. Chilled mixing bowl – use a bowl that’s big enough for the cream, and make sure it’s super cold before you start
2. Chilled whisk – you need a whisk that you can cool along with the bowl to help the cream whip up nicely
3. Measuring cup – for precisely measuring 1 cup of heavy whipping cream
4. Measuring spoons – to measure 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cornstarch
5. Refrigerator – to chill your bowl, whisk and cream before you start mixing

FAQ

What is stabilized whipped cream? It's whisked heavy cream has been thickened slightly with cornstarch so it holds shape longer than regular whipped cream.

Why add cornstarch? The cornstarch helps the whipped cream resist collapsing on hot desserts or during longer serving times.

Can i use different sugar? I recommend powdered sugar cuz it dissolves easier, but if you use granulated sugar it might not mix in as well.

How long does it last? When kept chilled in a sealed container, it will hold for about 2 days. If it begins to weep, its best to whip up a new batch.

Can i make it ahead? Sure, you can make it earlier, but it's best to refresh it just before serving to keep it airy and light.

How To Make Stabilized Whipped Cream With Cornstarch Recipe Substitutions and Variations

Heavy whipping cream: You can try using coconut cream if you like a slight coconut flavor. Just make sure its chilled and thick before whipping.
Powdered sugar: If you dont have powdered sugar, blend a bit of granulated sugar in a blender until its super fine.
Vanilla extract: Almond extract works pretty well too, giving a subtle nutty twist or you can even use a splash of maple extract.
Cornstarch: Arrowroot powder is a solid substitute when it comes to helping thicken and stabilize the cream.

Pro Tips

Pro Tip 1: Always chill your bowl and whisk to totally boost the cream’s ability to whip up nice and fluffy—it really makes a difference in the texture.

Pro Tip 2: Don’t feel pressured to add all the sugar at once if you’re not sure – sometimes a little taste and extra sprinkle later works way better for getting the sweetness just right.

Pro Tip 3: Keep an eye on the peaks; once they start forming softly then you might be nearing perfection, but overwhipping can make it too stiff and grainy, so trust your instincts.

Pro Tip 4: Using cornstarch helps the cream hold its shape longer, but if you’re in a pinch for a smoother finish, mixing it well with the sugar first can prevent any lumpiness down the road.

How To Make Stabilized Whipped Cream With Cornstarch Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

219

kcal

Equipment: 1. Chilled mixing bowl – use a bowl that’s big enough for the cream, and make sure it’s super cold before you start
2. Chilled whisk – you need a whisk that you can cool along with the bowl to help the cream whip up nicely
3. Measuring cup – for precisely measuring 1 cup of heavy whipping cream
4. Measuring spoons – to measure 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cornstarch
5. Refrigerator – to chill your bowl, whisk and cream before you start mixing

Ingredients

1 cup heavy whipping cream (chilled)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cornstarch

Directions

Make sure your bowl and whisk are super cold before starting the process.
Pour 1 cup heavy whipping cream into the bowl.
Add 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon cornstarch all at once.
Begin whisking slowly, then increase the speed until the cream starts to thicken.
Keep whisking until soft peaks form, you dont want it overwhipped.
Taste test the whipped cream to see if its sweet enough and add a bit more powdered sugar if needed.
Use the stabilized whipped cream immediately in your dessert or store it in the fridge for a short while.
Enjoy your homemade creation knowing it will hold its form better thanks to the cornstarch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.