Easier Stabilized Whipped Cream

Heather'sKitchen's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 8.0 1/4 cup

• 1 pint heavy whipping cream
• 1 tablespoon Jello Instant Vanilla Pudding Mix (dry)
• 1 teaspoon vanilla extract
• 1/3 cup confectioners' sugar (or to taste)

Directions:

1. Put all the ingredients in a large mixing bowl.
2. Mix on low speed until ingredients are combined.
3. Mix on high speed until soft peaks form, scraping sides of bowl often.
4. Store tightly covered in the refrigerator for up to 3 days.

Reviews

[Mean Mary]

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.

[Chef DNA1611]

This was so easy! Tastes good too! I think I have way too much to use up in 3 days though, does anyone know if I can freeze this?? Thanks for the brilliant recipe Heather!

I just wanted to update and say that this is still my go to recipe for whipped cream, for 3 yrs now it's never let me down! I've tried others that either flattened or separated by end of night, not this one, this truly keeps for a few days and tastes great! Thanks again!

[Sophie1017]

Outstanding! I agree with other reviewers--I'll never buy the processed stuff in a tub again. This was delicious on banana cream pie!