Ingredients Needed for Stabilized Whipped Cream Recipe
This stabilized whipped cream recipe doesn’t get any easier than three simple ingredients. It’s easy to whip up and make any time you need whipped cream for a dessert. This cream will also last for days!
Heavy Whipping Cream: Chilled heavy cream creates the best results! Instant Vanilla Pudding Powder: The secret stabilizing ingredient to thicken the cream and hold its shape. Make sure to use the INSTANT dry pudding powder. Cook-and-serve pudding will NOT work. Powdered Sugar: Adds sweetness to the cream.
How to Stabilize Whipped Cream?
Stabilized whipped cream is all about the ingredients you use. The instant pudding powder in my recipe helps set up the whipped cream. This makes it thick and holds its shape. All you need to do is whip the ingredients together until soft peaks form. Super easy!
Switch Up the Flavors: For alternate flavors of whipped cream, consider using white chocolate pudding, chocolate pudding, or any other kind of instant pudding powder! Additionally, you can add a splash of vanilla extract for an extra boost of vanilla flavor. Sweetness: The pudding powder will add a little sweetness, but if you like a very sweet whipped cream, don’t skip the powdered sugar. Don’t Overwhip: Don’t overwhip the cream! It should form soft, Dairy Queen-like peaks if you lift the whisk from the bowl and flip it over. It should not stand up straight; if it does, it means it has been overwhipped. Cold Helps: To help the cream whip faster, place the bowl and whisk or beaters in the freezer for an hour before making it. Be sure to use chilled cream. The cold bowl and whisk will help whip the chilled cream much faster than warm or room temperature! How to Avoid Splatters: Avoid getting cream splatters by placing a clean kitchen towel over the bowl and mixer. This will act as a shield. Be sure the towel stays clear of the beaters or whisk as you beat the cream.
In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also pipe or top your dessert with the stabilized whipped cream and keep it in the fridge for 3 days. In the Freezer: Whipped cream, especially stabilized whipped cream, holds up in the freezer quite well. Freeze in an airtight container for up to 4 months. You can also pipe it into individual dollops on a sheet of parchment paper. Once frozen, store in the freezer in an airtight container. To Thaw: Thaw it overnight in the fridge and use it as you would a store-bought whipped topping. For the pre-piped whipped cream, freeze for at least 3 hours before transferring the dollops into a plastic bag. Remove as needed and place right on top of cakes, cheesecake, cupcakes, pie, or hot chocolate.
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