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Stabilized whipped cream is fluffy and sturdy enough to keep its shape! Thicker than regular whipped cream, it’s perfect for piping and frosting desserts. It’s better than Cool Whip!
Reasons You’ll Love This Recipe
- Long Lasting: If you are hosting a party or get-together, you will be serving desserts with whipped cream topping. This stabilized version will keep its shape and texture longer!
- Versatile: You can make this topping work for so many desserts. You can switch up the pudding flavor to suit your needs!
- Perfect for Decorating: Need a light fluffy frosting that holds its shape and tastes amazing? This stabilized whipped cream is the answer!
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!
- Combine: Add the cream, pudding mix, and powdered sugar (if you want it sweeter) to a large mixing bowl.
- Mix Until Peaks Form: Use a stand mixer fitted with the whisk attachment or a hand mixer to beat it on high speed until medium-soft peaks form.
- Frost or Pipe: Use to top cakes, cupcakes, pies, and other various desserts.
Tips For Making Stabilized Whipped Cream
Stabilized whipped cream is easy to make at home. Follow my tips and tricks below to have the best success! You’ll never buy store-bought whipped cream again because this truly is the BEST!
- 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.
Storing Leftovers
Make a big batch of stabilized whipped cream to use on desserts. It is best to spread or pipe on desserts right away, but it can be made in advance because it keeps its shape.
- 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.
Top These Delicious Desserts With Cream
Whipped cream makes every dessert taste better! It always takes them over the top and adds the perfect finishing touch. Add stabilized whipped cream to some of our favorite desserts. It’s like a whipped cream frosting! Enjoy on drinks, cakes, cobblers, and of course cheesecakes. You’re going to LOVE these recipes!
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Stabilized Whipped Cream
Ingredients
- 1 cup heavy whipping cream, chilled
- 2 tablespoons instant vanilla pudding powder
- 2-3 tablespoons powdered sugar, if desired for sweetness
Instructions
- Add the cream, pudding mix, and powdered sugar (if you want it sweeter) to a large bowl.
- Use a stand mixer fitted with the whisk attachment or a hand mixer to beat it on high speed until medium-soft peaks form.
- Use to top cakes, cupcakes, pies, and other various desserts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well that lemon icebox dessert was SO delicious that I’ve decided to skip the blah cool whip as the final layer on my no bake banana split cake and use this stabilized whipped cream, I think it’s going to be incredible! Making this Wed for the upcoming 4th of July holiday! Thank you!
Thanks for this recipe; I cut the recipe in half because I only needed to pipe a border and added a little bit of strawberry extract. Yummy!
You are so welcome! I’m glad cutting it in half worked out! I love your idea for adding strawberry extract! Sounds amazing!
Hi, will sugar free instant vanilla pudding work in this? Thank you, I’d like to use this for an upcoming Memorial Day dessert.
Is this stabilized enough to frost and stack a two tier wedding cake?
You can use it to frost the cake but I wouldn’t recommend it for stacking. It won’t add structure or support.
How many cupcakes do you think I can frost with this? I only have 2 cups of heavy whipping cream right now.
Thank you!
2 cups of heavy cream would double the recipe so it would work for about 20 cupcakes!
This recipe is perfection. I use this all the time for spaced out little dollops on top of cakes with my 1M tip. It doesn’t deflate and holds up at room temp and even if it gets warm. The taste is so delicious too!
You absolutely do not need to add the 2” long ingredient list of instant pudding to stabilize whipped cream. Adding 1/4-1/2 a tsp of cream of tartar per 1 cup heavy cream + 2 tbs powder sugar + 1 tsp vanilla extract – whip to stiff peakswill do the same job without all the artificial ingredients. Add less (1/4 tsp) in winter months or if being kept refrigerated, more in summer. That’s it.
This sounds so yummy!
Will using the following homemade instant pudding powder work, do you think?
Ingredients:
3/4 cup nonfat dry milk powder
3/4 cup cornstarch
1 cup cane sugar (or equal amount Lakanto monk fruit sweetener)
2 whole vanilla beans
1 teaspoon Kosher salt
I think that should work great!!
Wondering if this can be frozen and used as “cool whip” when required
Thanks
Can this be used like a buttercream frosting for cakes? Can it be colored?
Yes it can! I love using it as frosting!
If making a dessert that calls for cool whip to be added to prepared pudding,would I need to stabilize homemade whip cream or would adding to pudding stabilize it. Want to make for chocolate eclair dessert.
I used as a replacement for cool whip! No waiting for some chemical laden option to thaw! Easy and delicious.
“Some people use cornstarch, but I use more expensive cornstarch (i.e. instant pudding, which is basically sugar and cornstarch).”
Can you put this in a whipped cream vessel that uses gas cylinders?
Can I use sugar free instant pudding?
Yes you can! I actually just made it like this not too long ago and it still turned out great. 😊
Thanks for asking this question, which was my question!!
Does this whipped cream store in the fridge?
Yes, in an airtight container for 3 days.
How long is this room temp stable/safe – to be safely consumed outside of the fridge? Must it be kept cold or if once it reaches room temp, is it not safe to consume?
This stabilized whipped cream is only good outside of the fridge for an hour or two. Any longer than that and I would put it back in the fridge. 😊