Chocolate Whipped Cream (Stabilized)

A 4-ounce mason jar filled with piped chocolate whipped cream.

5 from 2 votes

Chocolate Whipped Cream (Stabilized)

Learn how to use instant pudding mix to make a decadent Stabilized Chocolate Whipped Cream. This recipe is quick and easy and SO good!

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: American

Keyword: chocolate whipped cream, homemade whipped cream, how to make whipped cream, how to sweeten whipped cream, pudding mix recipes, stabilized chocolate whipped cream, stabilized whipped cream

Servings: cups

Calories: 986kcal

Ingredients

1 cup heavy whipping cream very cold
2 tablespoons instant chocolate pudding mix
2 tablespoons powdered sugar
¼ teaspoon vanilla extract

Instructions

Add the cold heavy whipping cream to a medium bowl (a chilled metal bowl is ideal) along with the pudding mix. Gently stir with a fork and allow to rest for five minutes. This step ensures the pudding mix will dissolve completely.
Add the powdered sugar and vanilla extract to the bowl.
Using a hand mixer with the whisk attachment, whisk on low speed until the mixture starts to thicken and foam.
Note: Alternatively, use a stand mixer (whipping will take less time) or a whisk and bowl (whipping will take more time, and a lot of muscle!)
Once the mixture is foamy, turn up the mixer speed on the mixer to medium.
Watch the cream closely as it will begin to thicken and "tracks" from the mixer start to form. The amount of time this takes can vary depending on the quantity of cream and your mixer/mixer speed, but I find about 3 minutes is average.
Once the cream is thick, stop your mixer periodically to check for peaks. Once you've achieved "soft peaks" (see notes below) the mixture will get to medium/stiff peaks really quickly. Check every 10-15 seconds.
The pudding mix is going to stabilize and stiffen the whipped cream much faster than a traditional recipe.
How to tell if the whipped cream is ready:
Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk.
Soft peaks – Soft and billowy whipped cream. These peaks will flop over. Excellent for scooping on top of desserts, but usually not ideal for piping.
Medium & Stiff peaks – Medium peaks hold their shape, but flop over a bit right at the top. Stiff peaks hold their shape completely. Medium or stiff peaks are best for piping.
For this recipe you won't need to worry about reaching stiff peaks to get a sturdy and pipe-able whipped cream. The pudding mix will stabilize it quite a bit.
Be care not to overbeat (check my tips within the blog post if this happens).

Notes

Nutrition Information is for the entire recipe.

How to Store Whipped Cream

This stabilized chocolate whipped cream keeps very well (store in the fridge). Ideally use it the same day as preparing, but you can keep it in the fridge up to 5 days.

How to Serve This Whipped Cream

This tasty chocolate whipped cream definitely gives French Silk Pie vibes. You could absolutely use this as a foundation for a super-simple dessert. Use a cookies-and-cream crust, top with this mixture (adding another tablespoon of pudding mix to the recipe if desired), and then top with homemade vanilla whipped cream. Decadent and delicious.

Nutrition