How to thicken cream

How can I thicken whipped cream?


Corn starch only thickens when heated to 180 F, so it probably won't help with your whipped cream at all.

I live in the US so I cannot compare myself to whipped cream in the UK. Whipped cream for cake fillings is often whipped almost to the point of breakage to make the foam as thick as possible. I'm assuming that you whip the cream enough and it still doesn't get as thick as you'd like.

In this case, you can try using gelatin to stabilize the whipped cream. The link is one of many I found doing a quick search and it specifically calls for 35% cream.

This long chowhound thread has some interesting thoughts and advice too.

This Ochef link also offers an interesting way to use crème fraiche.


Thanks, great info. I'm going to experiment with some gelatin, it looks like the solution I'm looking for.


Corn starch (usually in the form of powdered sugar) is sometimes used to stabilize whipped cream. However, it only does this by absorbing water that may separate out. This will prevent the cream from getting thicker or stronger.


You are right about the fat content of whipped cream. English Double Cream has a typical fat content of around 48% compared to the thickest cream in North America which is cream at around 35%.

You can also use crème de maize, a modified corn starch that doesn't require heat to thicken. I think its trade name is Clear Jel.


You can thicken Canadian 35% whipped cream by dehydrating it with dried apples. Place (natural) dried apple slices, loosely wrapped, in a sealant and add cream to cover them. Store in the refrigerator for 24 hours. The cream that is in direct contact with the apples will be very thick and greasy and you will have to squeeze it with your fingers. Messy. Re-mix the lumps. Not sure exactly how much apple it will take to get the result you want. Slight apple flavor to the cream. Experiment. Good luck.


I would imagine that the acidity of the apple would adversely affect the cream.


This is an interesting approach ... I suspect there could be other dried items that could be used without the acidity issues Jay mentioned ... maybe rice, although this would transfer some starch. (and you couldn't scratch it off that easily)


Add gelatin - this is what commercial thickened cream is - cream with gelatin, beat lightly to incorporate, then let it set. Beat before use (not at whipped cream level - just to get it moving :)

For every half liter of cream, use a sheet of gelatin dissolved in a tablespoon of warm water.


You can use cream cheese !!!!! This page suggests whipping to soft tips, then adding 1 heaping teaspoon of cream cheese per 1 cup of cream and whipping to the desired consistency.

Cascabel ♦

Welcome to Seasoned Advice! While that addresses the question, it would be preferable to include the essential parts of the answer here and provide the link for your reference.