Making stabilized whipped cream with pudding is my secret to a light and fluffy frosting that beats any store-bought whipped topping! Made with just four simple ingredients (heavy cream, powdered sugar, vanilla extract, and instant pudding mix), this homemade whipped frosting stays perfectly sturdy for hours without weeping. It’s perfect for cakes, cupcakes, pies, or any dessert that needs a sturdy, beautiful topping.
Top Reader Reviews
This stuff freezes great too. I freeze it in old Cool-whip containers for months and when I take it out and thaw it, it’s still perfect.
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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.
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Stabilized Whipped Cream with Pudding
Using instant pudding to make stabilized whipped cream creates a creamy, airy frosting that’s much sturdier than traditional whipped cream. Dry pudding mix acts as the stabilizer, preventing the cream from melting, while also adding a rich vanilla flavor. I found that using pudding instead of gelatin was just a little bit easier, and now I’ll never go back. Plus I can easily customize this with lemon, pistachio, or chocolate pudding for a fun twist!
This stable whipped cream frosting is naturally light, versatile, and ready in just 15 minutes. It’s an easy way to make a fluffy, gorgeous topping without the heaviness of buttercream. I love this DIY Cool Whip so much, I even made a chocolate version and citrus-y version for my lemon frosted cupcakes.
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Keep Everything Cold for the Fluffiest Result
Proper chilling is key for the fluffiest, most stable whipped cream. I always use heavy cream straight from the fridge, and chill my mixing bowl and beaters before whipping. If your whipped cream isn’t forming soft peaks, pop the bowl back in the fridge for 5-10 minutes and try again. Remember, over-whipping will separate the cream into buttermilk and butter, and adding extra pudding won’t make it more stable–it just changes the flavor.
Stabilized Whipped Cream Frosting Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Ingredients
- 2 cups heavy whipping cream (35% fat)*
- ⅓ cup powdered sugar
- 1 tablespoon dry vanilla instant pudding mix **
- 1 teaspoon pure vanilla extract
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
- 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.
- I do not recommend leaving this frosting out at room temperature or in the heat for more than 2 hours.
- Do not cover the whipped cream frosting with fondant; it will not work.
- 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.
Other Methods to Stabilize Whipped Cream
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 Stabilize Whipped Cream with Pudding Mix Step-by-Step
Prep: Gather the short list of ingredients for this stabilized whipped cream recipe. Place a large mixing bowl and beaters in the freezer for 10 minutes. Make sure the cream is very cold!
Whip the Frosting: Place 2 cups of heavy whipping cream, ⅓ cup of powdered sugar, 1 tablespoon of dry vanilla instant pudding mix, and 1 teaspoon of vanilla extract into the chilled mixing bowl; and beat on high speed until soft peaks form, about 3-4 minutes. If you find the cream is not whipping well, place the bowl back in the refrigerator for a few minutes before trying again.
Use: Once it’s ready, use whipped cream topping to frost cupcakes, separate cake layers, or top off any dessert! This is a must for my Better Than Sex Cake, and I love using it on top of chocolate cupcakes too.
How to Store
Store leftover stabilized whipped cream in an airtight container in the refrigerator for up to 4 days. Let soften slightly at room temperature before using. At room temperature, this stable whipped cream frosting will hold its shape for up to 2 hours. Some readers have had luck with freezing and thawing this frosting, though I typically don’t freeze it on its own.
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