Stabilized Whipped Cream

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! Berry Pie, Peach Galette, and Pineapple Coconut Cake would all 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!

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Stabilized Whipped Cream

Stabilized whipped cream is ideal for decorating cakes, pies, and adding into ice cream because it stays fluffy and stable for hours!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 73kcal

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

Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 5mg | Potassium: 19mg | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.02mg

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