I love traditional buttercream frosting, but when I want something a little lighter, I like to make this stabilized whipped cream frosting with pudding. Made with just 4 simple ingredients, this easy make ahead whipped cream frosting recipe tastes delicious and is stabilized, so it light and fluffy! I infused this frosting with vanilla instant pudding and vanilla extract for a super punchy flavor that pairs well with just about any dessert!
I love topping desserts with whipped cream, but it always seems to melt before I can even get my spoon ready. This whipped cream frosting with pudding keeps its shape for hours (days, even!) with the help of stabilizing instant pudding mix. I was able to whip up this whipped cream frosting in just 15 minutes, and it was so creamy and delicious! It tasted just like Cool Whip!
What’s in This Stabilized Whipped Cream Frosting Recipe?
- Heavy Whipping Cream: The base of any whipped cream recipe. Make sure to use heavy whipping cream or whipping cream, not half-and-half!
- Powdered Sugar: Sweetens the whipped cream without making it gritty.
- Instant Pudding Mix: The dry pudding mix acts as a stabilizer for the whipping cream to help prevent it from weeping (melting). I chose vanilla to give this a classic flavor, but you could change it up by choosing chocolate, pistachio, butterscotch, cheesecake, or lemon.
- Vanilla Extract: Gives this whipped cream vanilla flavor.
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Other Methods
Stabilizing whipped cream frosting with pudding is only one of several methods out there. You can also use other starches, such as cornstarch, powdered sugar, or milk powder, or you can use unflavored gelatin to prevent the frosting from melting. Here are my tips on how to use those:
- Cornstarch: Mix 1 tablespoon of cornstarch and 4 tablespoons of powdered sugar with the heavy cream and whip to firm peaks.
- Powdered Sugar: Mix 1 cup of powdered sugar with the heavy cream and whip to firm peaks.
- Milk Powder: Mix 1 tablespoon of milk powder and 1 tablespoon of powdered sugar with the whipped cream and whip to firm peaks.
- Gelatin: Bloom 2 teaspoons of unflavored gelatin with 3 tablespoons of cold water. Whip the heavy cream for 30 seconds, then add 6 tablespoons of powdered sugar and 2 teaspoons of vanilla extract. Once the cream has reached medium peaks, add 1-2 tablespoons of the whipped cream to the gelatin, stir, then pour all of the gelatin into the whipped cream. Whip until it reaches firm peaks.
How to Store
Store leftover whipped cream frosting with pudding in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- For every 1 cup of heavy cream, you can expect to get 2 cups of whipped cream!
- While you can use a stand mixer, I recommend using a hand mixer for this recipe for the most control.
- Be sure to adequately chill the bowl and beaters, and use heavy cream straight from the refrigerator. Do not bring the heavy cream to room temperature!
- If you find it is not whipping after several minutes, place the bowl in the refrigerator to chill for about 10 minutes, then try again.
- Adding more pudding mix will not stabilize the whipped cream more, and it will not taste good!
- Overwhipping the cream will lead to separation of the cream into buttermilk and butter.
- This recipe makes enough whipped cream to frost 24 cupcakes.
- I do not recommend leaving this frosting out at room temperature or in the heat for more than 2 hours.
- I do not recommend freezing this frosting on its own, as it can become difficult to spread/pipe once frozen. However, it can be frozen after it has been piped/spread onto a dessert, and it will keep well for up to 3 months.
Serving Suggestions
This whipped cream frosting with pudding is a great alternative to regular whipped cream or Cool Whip for many desserts, including my Banana Cream Pie, Better Than Sex Dessert, Key Lime Pie, Chocolate Lasagna, or Buttermilk Pie. You can also use it to frost chocolate cupcakes like I did in these pictures!
Top Reader Review
- “Great stuff. I make mini cheesecakes and use this as topping…it’s wonderful.” -Marie Seibel
Stabilized Whipped Cream Frosting Recipe
Ingredients
- 2 cups heavy whipping cream (35% fat)
- ⅓ cup powdered sugar
- 1 tablespoon dry vanilla instant pudding mix
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Instructions
- Place a large mixing bowl and beaters in the freezer for 10 minutes.
- Place all ingredients into the chilled bowl and beat on high speed until soft peaks form, about 3 to 4 minutes.2 cups heavy whipping cream, ⅓ cup powdered sugar, 1 tablespoon dry vanilla instant pudding mix, 1 teaspoon pure vanilla extract
Notes
How to Make Whipped Cream Frosting with Pudding Step-by-Step
Whip the Frosting: Place a large mixing bowl and beaters in the freezer for 10 minutes. Place 2 cups of heavy whipping cream, ⅓ cup of powdered sugar, 1 tablespoon of dry vanilla instant pudding mix, and 1 teaspoon of pure vanilla extract into the chilled bowl and beat on high speed until soft peaks form, about 3 to 4 minutes.
Great stuff. I make mini cheesecakes and use this as topping…it’s wonderful.
We’re so happy to hear you love this recipe!
Will this hold up as a cake filling and frosting?
It should hold up for up to 4 days!
So glad I came across this recipe for my son’s birthday cake because it worked out so well! I put the cake it in the fridge and it’s 24 hours later and the topping is still holding strong.