Stabilized Whipped Cream: Literally Everything You Need to Know

There are SO many methods out there for making Stabilized Whipped Cream, but which one is actually the best? Find out how to make 8 of the most common recipes. I test each one for taste and texture, then put them to the test to see which would survive longest in a 90°F / 32°C room.

Most of them failed miserably, but one whipped cream managed to last without melting. Watch to find out which one!

*Disclaimer: cream is a perishable dairy product. Even if the whipped cream is stabilized, it will spoil if held at room temperature for longer than 2-3 hours and potentially even quicker at higher temperatures. For long term storage and safety, it is recommended to keep whipped cream in a sealed container at or below 40°F/4°C. Once cream has been left out, it cannot be refrigerated and reused. Use discretion -- when in doubt, throw it out.
The test in this video is solely meant to find the theoretical longevity of stabilized whipped cream and is meant to be used as reference information. Don't replicate at home.

Stabilized Whipped Cream Formulas

Plain
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional)

1. Combine everything. Whip to desired consistency.

Cornstarch (not recommended)
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tbsp (9g) cornstarch
- 1 tsp vanilla (optional)

1. Combine everything. Whip to desired consistency.

Milk powder
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 tbsp (24g) milk powder
- 1 tsp vanilla (optional, but recommended)

1. Combine everything. Whip to desired consistency.

Instant pudding
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 2-3 tsp (6-8g) pudding mix (use 2 tbsp for very sturdy cream)
- 1 tsp vanilla (optional, but recommended)

1. Combine everything. Whip to desired consistency.

Mascarpone
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 3 oz (85g) mascarpone
- 1 tsp vanilla (optional)

1. Whip cream and sugar to soft peaks.
2. Add mascarpone and beat to combine.
3. Whip to desired consistency.

Cream cheese
- 63g (1/4 cup) cream cheese
- 2-1/2 tbsp (31g) sugar
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)

1. Beat cream cheese and sugar together until smooth.
2. Add cream in a bit at a time, beating in between to prevent lumps.
3. Once all the cream has been added, Whip to desired consistency.

White chocolate
- 3 oz (85g) white chocolate, finely chopped
- 1 cup (240mL) cream, cold
- 1 tsp vanilla (optional)

1. Add 3 tbsp of cream to white chocolate. Microwave for 30s, then stir until fully melted and combined. Cover and chill in fridge for at least 15 minutes.
2. Whip cream to soft peaks. Add in chilled chocolate. Whip to desired consistency.

Gelatine
- 1/2 tsp gelatine
- 2 tbsp water
- 1 cup (240mL) cream, cold
- 2 tbsp (25g) sugar
- 1 tsp vanilla (optional, but recommended)

1. Sprinkle gelatine over water. Let sit for 3 mins to hydrate. Then, microwave in 5s bursts, stirring in between, until melted. Add 2 tbsp cream and stir to combine.
2. Whip together cream and sugar until soft peaks. Slowly drizzle in gelatine mixture while vigorously whipping. Whip to desired consistency.
3. Pipe or spread cream right away. Once the gelatine sets, the cream will not be pliable anymore.

Chapters
00:00 - Intro
00:32 - Why stabilize whipped cream
01:06 - Too many recipes!
01:32 - Testing overview
01:57 - Recipes begin
02:16 - 1. Plain
03:32 - 2. Cornstarch
04:22 - 3. Milk Powder
05:04 - 4. Instant Pudding
06:12 - 5. Mascarpone
07:18 - 6. Cream Cheese
08:26 - 7. White Chocolate
09:29 - 8. Gelatine
11:06 - STRESS TEST
11:41 - Test #1 (90F / 32C)
12:32 - Test #1 conclusions
13:44 - Test #2 (82F / 28C)
14:29 - Final Scoring
15:49 - Ranking & Analysis
16:52 - Outro