Easier Stabilized Whipped Cream

Submitted by HeathersKitchen

"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."

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 8 1/4 cup
• Serves: 8

ingredients

• 473.19 ml heavy whipping cream
• 14.79 ml Jello Instant Vanilla Pudding Mix (dry)
• 4.92 ml vanilla extract
• 78.78 ml 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

[dossy23]

I wanted a stabilized whipped cream and don't use gelatin, so I tried this recipe. I used the Hershey's vanilla instant pudding and followed the directions exactly as written. I have to say that it is perfect. I was able to do light piping and the taste is wonderful. My only problem is that my finger keeps falling into the leftover bowl which then goes to my mouth to clean it off!

 

[paagiela]

I needed to find a whipped cream that I could use as a frosting that could hold a little while out of the refrigerator. I thought the gelatin method seemed too hard so I decided to go with this method. I just did a practice cake (Tres Leches) iced it and did practice piping and it held up pretty good out of the fridge for an hour (even with the milky cake). I'll post the picture of it out for an hour. Considering that the whipped cream and the cake were all milk products, I wouldn't want to keep it out any longer than that but I thought I'd leave it at room temperature just to see if it'll hold up. The flavor is good but it does have a little yellow tint. Just thought I would mention it in case someone is looking for a stark white frosting. Nonetheless, it works for me and tastes good!

 

[Marcia D.]

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 :)

 

[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!<br/><br/>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!

 

[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.