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Sometimes I need to pipe swirls of whipped cream on a dessert a few hours ahead of time. Even if I’m just leaving it in a bowl in the refrigerator, there are times when I need to whip the cream a few hours before I serve it.
For these occasions I like to stabilize the whipped cream by adding something to help it be a bit stiffer, and less inclined to weep and lose that airy fluff.
I’ve tried several methods. All have their pros (stabilizing the cream) and some have cons (change in flavor.)
CREAM STABILIZING METHODS
To one cup (8 ounce carton) whipping cream, you can add ONE of the following items:
- ¼ cup powdered “Dream Whip”
- ¼ cup powdered vanilla pudding mix
- 1 tablespoon cornstarch
- unflavored powdered gelatin (see instructions in recipe below)
If I have “Dream Whip” on hand, I often use it as it’s easy to use and I like the flavor. The pudding gives a slight fake vanilla flavor which is OK, but not my first choice. The cornstarch gives a slight aftertaste but again is OK.
If I have time, I think the best method is to use unflavored powdered gelatin.
In the gelatin method, I whip the cream until I can trace a line in the cream. (See recipe below for complete directions.)