Stabilized Whipped Cream Recipe

Course: Dessert, How To

Cuisine: American

Prep Time: 5

Freeze Time: 10

Total Time: 15

Servings:

Calories: 115kcal

This stabilized whipped cream is thick, sweet, and delicious. The best part is that it’s super easy to make and goes with most desserts!

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

This recipe yields about 4 cups of stabilized whipped cream.

For every 1 cup of heavy cream, you can expect to get 2 cups of whipped cream!
Make sure both the mixing bowl and the beaters are extremely cold!
If you live in a hot/humid climate, you may wish to place a bowl of ice water under the bowl of whipping cream to help keep it cold.
While you can use a stand mixer, I recommend using a hand mixer for the most control.
If your whipped cream is not coming to stiff peaks, chill it in the refrigerator for 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.
You can add this whipped cream to a piping bag and pipe it on your favorite desserts!
Do not leave stabilized whipped cream out at room temperature for more than 2 hours.

Storage: Store stabilized whipped cream in an airtight container in the refrigerator for up to 4 days.