Shortcut Stabilized Whipped Cream

Piped whipped cream in a small mason jar.

5 from 2 votes

Shortcut Stabilized Whipped Cream

Shortcut Stabilized Whipped Cream is made with heavy whipping cream, vanilla pudding mix, powdered sugar, and a little vanilla extract. It's so easy to make and it tastes like a soft fluffy, yet dense, vanilla ice cream. It's really delicious and it is excellent for piping!

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American

Keyword: how to make whipped cream, stabilized whipped cream, vanilla stabilized whipped cream, vanilla whipped cream, whipped cream

Servings: cups

Calories: 478kcal

Ingredients

1 cup heavy whipping cream
2 tablespoons instant vanilla pudding mix (about 1 ounce)
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract

Instructions

Add all ingredients to medium bowl (a chilled metal bowl is ideal!).
Immediately begin whipping on low-medium speed (I use a hand mixer with the whisk attachment).
Continue to whip until desired texture (see notes).
It will go faster than a standard whipped cream so be careful not to overmix.

Notes

A note about peaks:

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.

Make Ahead:

One of the beautiful things about this recipe is how perfect it is for preparing in advance. Whip everything up in advance, store in the fridge, and you are set. It will keep 5-7 days in fridge, but I prefer to use it within a day or so as whipped cream is delicate and can start to pick up odd flavors from the fridge.

What about freezing? For sure. Freeze this whipped cream for 1-2 months (and/or freeze the desserts you've used it on), no problem!

Updated recipe: I used to suggest you should lightly whisk the cream and pudding mix before whipping in order to ensure that the pudding mix dissolved. I found this created problems (especially when the recipe is doubled) where the whipped cream would thicken before actually becoming aerated. So I now use the method of whipping everything immediately after adding the ingredients to the bowl--just use a low-medium speed to start.

Nutrition