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Stabilized whipped cream is fluffy and sturdy enough to keep its shape! Thicker than regular whipped cream, it’s perfect for piping and frosting desserts. It’s better than Cool Whip!

A lot of delicious recipes use Cool Whip and this stabilized whipped cream is the BEST replacement to use in its place. Try using it in this cheesecake salad or my strawberry pretzel salad. Or simply dollop it on top of these cute mini cheesecakes!

Close up view of stabilized whipped cream piped in a glass jar.

What is Stabilized Whipped Cream?

There’s regular fluffy whipped cream, and then there’s stabilized whipped cream. Thick and sturdy cream that holds its shape, but is still fluffy and light in texture. The magic of stabilized whipped cream is in the ingredients. Some recipes use gelatin or cornstarch to stabilize the whipped cream, but my recipe calls for instant pudding powder. Even better, vanilla-flavored pudding powder for added sweetness and taste. The pudding powder is the perfect ingredient for achieving stabilized whipped cream!

Needing a thicker whipped cream to keep its shape? This cream is perfect for desserts! Use stabilized whipped cream in this layered dessert, pipe it on this no-bake pie, or make a big batch for all those delicious Thanksgiving pies.

Ingredients Needed

This stabilized whipped cream recipe doesn’t get any easier than 3 simple ingredients. It’s easy to whip up and make any time you need whipped cream for a dessert. This cream will also last for days!

  • Heavy Whipping Cream: Chilled heavy whipping cream creates the best results!
  • Instant Vanilla Pudding Powder: The secret stabilizing ingredient to thicken the cream and hold its shape. The secret stabilizing ingredient thickens the cream and holds its shape. Make sure to use the INSTANT dry pudding powder. Cook-and-serve pudding will NOT work.
  • Powdered Sugar: Adds sweetness to the cream.

How to Stabilize Whipped Cream?

Stabilized whipped cream is all about the ingredients you use. The instant pudding powder in my recipe helps set up the whipped cream. This makes it thick and holds its shape. All you need to do is whip the ingredients together until soft peaks form. Super easy!

  1. Combine the Cream, Pudding Powder, and Powdered Sugar: Add the cream, pudding powder, and powdered sugar (if you want it sweeter) to a large mixing bowl.
  2. Mix Until Peaks Form: Use a stand mixer fitted with the whisk attachment or a hand mixer to beat it on high speed until medium-soft peaks form.
  3. Frost or Pipe: Use to top cakes, cupcakes, pies, and other various desserts.
First photo of the cream, powdered sugar, and pudding powder in a glass bowl. Second photo of a hand mixer whipping the cream.

Tips For Making Stabilized Whipped Cream

Stabilized whipped cream is easy to make at home. Follow my tips and tricks below to have the best success! You’ll never buy store-bought whipped cream again because this truly is the BEST!

  • Switch Up the Flavors: For alternate flavors of whipped cream, try using white chocolate pudding, chocolate pudding, or any other kind of instant pudding powder! Or add a splash of vanilla extract for added vanilla flavor.
  • Sweetness: The pudding powder will add a little sweetness, but if you like a very sweet whipped cream don’t skip the powdered sugar. 
  • Don’t Overwhip: Don’t overwhip the cream! It should form soft, Dairy Queen-like peaks if you lift the whisk from the bowl and flip it over. It should not stand up straight because that means it has been over-whipped. 
  • Cold Helps: To help the cream whip faster, place the bowl and whisk or beaters in the freezer for an hour before making it. Be sure to use chilled cream. The cold bowl and whisk will help whip the chilled cream much faster than warm or room temperature!
  • How to Avoid Splatters: Avoid getting cream splatters by placing a clean kitchen towel over the bowl and mixer. This will act as a shield. Be sure the towel stays clear of the beaters or whisk as you beat the cream. 
Side view of a piping bag piping stabilized whipped cream into a glass jar.

Storing Leftovers

Make a big batch of stabilized whipped cream to use on desserts. It is best to spread or pipe on desserts right away, but it can be made in advance because it keeps its shape.

  • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also pipe or top your dessert with the stabilized whipped cream and keep it in the fridge for 3 days.
  • In the Freezer: Whipped cream, especially stabilized whipped cream, holds up in the freezer quite well. Freeze in an airtight container for up to 4 months. You can also pipe it into individual dollops on a sheet of parchment paper. Once frozen, store in the freezer in an airtight container.
  • To Thaw: Thaw it overnight in the fridge and use it as you would a store-bought whipped topping. For the pre-piped whipped cream, freeze for at least 3 hours before transferring the dollops into a plastic bag. Remove as needed and place right on top of cakes, cheesecake, cupcakes, pie, or it into hot chocolate. 
Close view of a piping bag piping stabilized whipped cream on an Oreo cheesecake.

Top These Delicious Desserts With Cream

Whipped cream makes every dessert taste better! It always takes them over the top and adds the perfect finishing touch. Add stabilized whipped cream to some of our favorite desserts. It’s like a whipped cream frosting! Enjoy on drinks, cakes, cobblers, and of course cheesecakes. You’re going to LOVE these recipes!

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Stabilized Whipped Cream

5 from 4 votes
By: Alyssa Rivers
Stabilized whipped cream is fluffy and sturdy enough to keep its shape! Thicker than regular whipped cream, it's perfect for piping and frosting desserts. It's way better than Cool Whip!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups whipped cream



  • Add the cream, pudding powder, and powdered sugar (if you want it sweeter) to a large bowl.
  • Use a stand mixer fitted with the whisk attachment or a hand mixer to beat it on high speed until medium-soft peaks form.
  • Use to top cakes, cupcakes, pies, and other various desserts.


Serving: 0.25cupCalories: 489kcalCarbohydrates: 24gProtein: 3gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 666mgPotassium: 113mgSugar: 11gVitamin A: 1749IUVitamin C: 1mgCalcium: 79mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


    1. You can use it to frost the cake but I wouldn’t recommend it for stacking. It won’t add structure or support.

  1. How many cupcakes do you think I can frost with this? I only have 2 cups of heavy whipping cream right now.
    Thank you!

  2. 5 stars
    This recipe is perfection. I use this all the time for spaced out little dollops on top of cakes with my 1M tip. It doesn’t deflate and holds up at room temp and even if it gets warm. The taste is so delicious too!

  3. You absolutely do not need to add the 2” long ingredient list of instant pudding to stabilize whipped cream. Adding 1/4-1/2 a tsp of cream of tartar per 1 cup heavy cream + 2 tbs powder sugar + 1 tsp vanilla extract – whip to stiff peakswill do the same job without all the artificial ingredients. Add less (1/4 tsp) in winter months or if being kept refrigerated, more in summer. That’s it.

  4. 5 stars
    Will using the following homemade instant pudding powder work, do you think?

    3/4 cup nonfat dry milk powder
    3/4 cup cornstarch
    1 cup cane sugar (or equal amount Lakanto monk fruit sweetener)
    2 whole vanilla beans
    1 teaspoon Kosher salt

  5. If making a dessert that calls for cool whip to be added to prepared pudding,would I need to stabilize homemade whip cream or would adding to pudding stabilize it. Want to make for chocolate eclair dessert.

  6. “Some people use cornstarch, but I use more expensive cornstarch (i.e. instant pudding, which is basically sugar and cornstarch).”

      1. Yes you can! I actually just made it like this not too long ago and it still turned out great. 😊

      1. How long is this room temp stable/safe – to be safely consumed outside of the fridge? Must it be kept cold or if once it reaches room temp, is it not safe to consume?

      2. This stabilized whipped cream is only good outside of the fridge for an hour or two. Any longer than that and I would put it back in the fridge. 😊