Q&A for How to Stabilize Whipped Cream

Most grocery stores sell these ingredients. If you live in a rural area, you may need to order them online.

This isn't tested, but cornstarch will most likely stabilize whipped cream. This is why the powdered sugar recipe adds stability — most powdered sugar contains cornstarch. You should only need a tiny pinch of this ingredient.

Lower the speed on your mixer or beat by hand, then store in an extra-cold fridge. Humidity can also cause icing or whipped cream to collapse, so consider running a dehumidifier in your kitchen. (If you see moisture gathering inside your fridge, put a bowl of baking soda inside.)

Cool Whip is close enough to whipped cream that these same instructions will probably work. Cool Whip does already contain corn syrup, an ingredient that sweetens and stabilizes. For this reason, it's possible adding gelatin could be more effective, or at least prevent sweetness overload.

I smell it. If it smells sour or tastes off, I toss it. The actual time it takes to sour depends on a lot of different factors, like how fresh the cream is, whether it has been pasteurized, the temperature and humidity in which it has been stored, and what (if anything) has been added to it. Remember the adage: "When in doubt, throw it out!"

Yes, it can be.

This depends a lot on the fat percentage of the cream and the temperature of the fridge. Don't count on it keeping its shape longer than 48 hours.

Yes! But unless you want clumps of gelatin in your whipped cream, you have to dissolve it in hot water over the stove and then let it cool down before adding it to the whipping cream. Be sure not to overmix during the whisking process.

You could add milk to further incorporate and dissolve the powder.

Absolutely! Just be careful how much Fluff you use, or you will be making marshmallow-flavored whipped cream.

This combination will not stabilize whipped cream.

Yes, you can, but it will be easier to over-whip the cream, making it too stiff.

You should try adding gelatin instead of powdered milk, as it will make your whipped cream more stabilized.

It's still thin because you haven't whipped it enough. You only need to add a small quantity of cornstarch.

Yes, you can, as long as you keep it in the fridge. It would be best if you use it within a few hours, but you can make it up to 1 or 2 days in advance.

Yes, you can with gel-based food coloring, which you can find in the baking section of a craft store. A little bit goes a long way, so you only need a tiny drop.

Yes, you can! Spoon dollops of it onto a baking sheet lined with wax paper, then put the baking sheet into the freezer. Once the whipped cream dollops are solid, transfer them into a freezer bag, and use them within 2 to 3 months.

With a spoon usually, or on top of desserts such as pies, cakes, cookies, puddings and jellos! You may also eat it with a fork if you prefer. You could eat my whipped cream frozen straight out the bowl from the freezer, it tastes better than vanilla ice cream.