Prep 10 mins
Cook 0 mins
This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.
- Put all the ingredients in a large mixing bowl.
- Mix on low speed until ingredients are combined.
- Mix on high speed until soft peaks form, scraping sides of bowl often.
- Store tightly covered in the refrigerator for up to 3 days.
Thanks for the good idea, but I used s/f cheesecake pudding and that seemed to stop the yellow coloring. This is really good so thanks for sharing.
This is an excellent stabilized whipped cream recipe...it worked perfectly for my friend's son's wedding cake. They wanted white cake, whipped cream frosting and fresh berries for their Fourth of July wedding. This recipe worked great for it. I will use it in the future...thanks for sharing :)
I've used this tip many times because it WORKS! I've used different puddings for different effects and it's all yummy. The taste using different ones is very subtle and does slightly alter the color of course, but I like having it just a bit different. Sometimes I add amaretto or kahlua to the cream too and it's fantastic. Why buy whipped grease when the real thing is SO easy and tastes SO much better.