Learn to make a delicious, creamy, and perfectly sweet stabilized whipped cream with just a bit of xanthan gum. It is perfect to use as you would any whipped cream, as a frosting for cake, or even as a filling for cupcakes or homemade pastries.
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Store-bought whipped cream doesn't hold a candle to homemade. This recipe is my go-to for homemade whipped cream. No dessert is complete without a dollop!
Ingredients and substitutions
This stabilized whipped cream just requires four basic and easy-to-find ingredients.
- Heavy Whipping Cream
- Powdered Sugar or powdered sugar substitute for a sugar-free and low carb option!
- Vanilla Bean Paste lends the most amazing real vanilla flavor, but you can also get an amazing result with vanilla extract
- Xanthan Gum
See the recipe card for quantities.
If you have never made homemade whipped cream, then you will be wondering what has stopped you when you see just how easy it is!
Start by combining the cream, sugar, and vanilla in a medium or large mixing bowl. Beat with an electric hand mixer or a stand mixer with a whisk attachment until the cream begins to thicken and it forms soft peaks.
Hint: Make sure that the mixing bowl is not warm. I like to pop it in the fridge for a few minutes before mixing the cream just to be sure.
Next, sprinkle the xanthan gum over the top of the cream, then continue mixing until the cream has nearly doubled in size and stiff peaks have formed.
Use the whipped cream immediately to frost cakes, as a filling for baked goods, or as a topping for your favorite treats. Be sure that cakes or baked goods have completely cooled first OR, store it in the fridge for up to one week.
Hint: Be careful not to over mix the cream. Once it easily holds its shape, it is done. Overmixing will cause the whipped cream to deflate and take on a curd-like texture. If you do overmix don't fret! Simply turn your mixer to low speed and slowly drizzle in fresh, unwhipped heavy cream until it gets fluffy again.
Homemade whipped cream can be easily adjusted to suit dietary or taste preferences. Here are some of my favorite ways to change it up.
- Flavored Whipped Cream - Add your favorite spices or extracts to the whipped cream during step 1. My favorites are cinnamon, pumpkin spice, and almond extract.
- Sugar-Free and Keto Friendly - Simply substitute the regular powdered sugar with your favorite powdered sugar substitute.
- Vegan - Substitute the heavy cream with chilled, full-fat, canned coconut milk solids. After chilling the coconut milk, scoop out the solid portion and discard any liquid.
To make this stabilized whipped cream you will need the following tools:
- A medium mixing bowl (make sure that it is not warm)
- Measuring cups and spoons
- An electric mixer, a stand mixer with a whisk attachment, or a whisk and some good upper body endurance 😂
- A rubber spatula
Store the whipped cream in the fridge for up to one week. It can also be frozen and will keep its shape when thawed but it won't be quite as fluffy as it is when fresh.
Even though this cream tolerates being left out and is somewhat resistant to melting, cream should not be left out of the fridge for any longer than two hours for food safety reasons.
No, stabilized whipped cream tastes no different than regular homemade whipped cream. It does have a slightly thicker texture but the flavor is the same.
Yes, it will melt. But, it does tolerate higher temperatures than traditional whipped cream. It can sit at room temp with no problem, but in high temps it should be kept chilled.
No. In fact, cool whip isn't even cream at all. It is primarily made from water, vegetable oil, and high fructose corn syrup.
This stabilized whipped cream will last almost indefinitely when stored at room temperature or cooler But for food safety, you should keep it stored in the fridge for no more than one week, or in the freezer for no more than 6 months.
If your whipped cream deflates, or if you find that you have overwhipped you, you can re-whip it but you must add additional cream as you whisk or beat the mixture at a low speed and it likely will not be quite as fluffy as it would have been otherwise.
If you find that you have overwhipped your cream and it becomes lumpy and flat, don't toss it just yet! Try this trick first: With your mixer at low speed, slowly pour cold, unwhipped heavy cream into the mixing bowl. Keep adding cream until the broken whipped cream regains its fluffy texture. Depending upon how much additional cream you end up adding you may find that you need to add additional powdered sugar as well.
Stabilized Whipped Cream (No Gelatin!)
- Electric Mixer
- Measuring Cups and Spoons
- Mixing Bowl
- Rubber Spatula
- In a medium mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer starting at low speed and increasing to high as the mixer thickens. Beat until it begins to thicken and soft peaks form.1 cup Heavy Whipping Cream, ⅓ cup Powdered Sugar, 1 teaspoon Vanilla Bean Paste
- Sprinkle the xanthan gum over the top of the cream mixture. Continue beating with the electric mixer until the cream has nearly doubled in size and stiff peaks form.¼ teaspoon Xanthan Gum
- Use immediately to frost cakes, as a filling for baked goods, or as a topping for your favorite treats. Be sure that cakes or baked goods have completely cooled first OR, store it in the fridge for up to one week.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.