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Stabilized whipped cream is ideal for decorating cakes, pies, and adding into ice cream because it stays fluffy and stable for hours! No worries about it melting into a puddle of sweet cream.
Stabilized Whipped Cream
“Why bother stabilizing whipped cream?”, you may ask. Have you ever decorated a cake or pie with mounds of luscious whipped cream only to have it deflate or melt into a puddle overnight? Stabilized cream to the rescue!
One little addition to your cream while whipping it can save you from this nightmare scenario. Stabilized whipped cream is really just slightly thickened whipped cream with an ingredient to help it hold onto the loft and air you whip into it.
Stabilized Whipped Cream with Pudding
To make this handy-dandy stable whipped cream, you’ll need the following ingredients:
- heavy cream
- powdered sugar
- instant vanilla pudding mix*
- vanilla extract
*Do not attempt to make this using the cook and serve variety of pudding mix. It won’t work the same way!
While I prefer making my stabilized cream with instant pudding mix for the sake of ease, many recipes give instructions for stabilizing it with gelatin or cornstarch. To do this with gelatin, you melt a teaspoon of gelatin into a tablespoon of water and add it to your cream while whipping it constantly.
If you’re stabilizing it with cornstarch, you mix a teaspoon of cornstarch into two tablespoons of powdered sugar to distribute it. Begin whipping your cream. Once it reaches soft peaks, slowly add the sugar mixture while still whipping the cream until it reaches your desired consistency.
Any way you stabilize it, you’ll be glad you did! It really is a game-changer in keeping your desserts looking and tasting better for longer.
Stabilized Whipped Cream Frosting
Combine the heavy cream, powdered sugar, instant pudding mix, and vanilla in a mixing bowl and beat with an electric mixer, for about 2-3 minutes, until medium-stiff peaks form.
Spread or pipe the whipped cream as desired. Transfer any remaining whipped cream to an airtight container and refrigerate until needed, up to 4 days.
You can take any number of desserts right over the top with a dollop of stabilized whipped cream! Peach Galette and Pineapple Coconut Cake would be delicious with this whipped cream.
Cream Cheese Pancakes rolled around some berries and a spoonful of whipped cream? Yes, please. Ice Cream Nachos and Banana Split Ice Cream would both be terrific with some freshly whipped cream as well!
Stabilized Whipped Cream
Ingredients
- 1 cup heavy cream
- 2 tablespoons powdered sugar adjust to taste
- 2 tablespoons dry instant vanilla pudding mix
- ½ teaspoon vanilla extract
Instructions
- Combine the heavy cream, powdered sugar, instant pudding mix, and vanilla in a mixing bowl and beat with an electric mixer, for about 2-3 minutes, until medium-stiff peaks form.
- Spread or pipe the whipped cream as desired. Transfer any remaining whipped cream to an airtight container and refrigerate until needed, up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your site gives more interesting information, not necessarily necessary for success to the recipee but each and every tidbit adds to the interest and delight of the recipee. Be sure to take time to check this site out if you want extra input and love in a site. Also, be sure to thank Mary for her time effort. I’m sure she takes a lot of her precious time creating this site. Thanks Mary and God bless.
I’m so glad you are enjoying the recipes!
Can this be using for cakes layers? Thank you.
Technically yes, and I have done that, but you’ll definitely need to refrigerate the cake and serve relatively quickly.
instead of mixing up in a mixer, can you put the ingredients into a whipped cream dispenser with the CO2 cartridges instead? Or will that clog up the dispenser and not let it come out? It’s easily cleaned, I just don’t wanna waste ingredients if I don’t have to in order to experiment
While I do use a dispenser as well at different times, I do not add anything to the cream when using it. It will clog.