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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!
A lot of delicious recipes use Cool Whip and this stabilized whipped cream is the BEST replacement to use in its place. Try using it in this cheesecake salad or my strawberry pretzel salad. Or simply dollop it on top of these cute mini cheesecakes!
What is Stabilized Whipped Cream?
There’s regular fluffy whipped cream, and then there’s stabilized whipped cream. Thick and sturdy cream that holds its shape, but is still fluffy and light in texture. The magic of stabilized whipped cream is in the ingredients. Some recipes use gelatin or cornstarch to stabilize the whipped cream, but my recipe calls for instant pudding powder. Even better, vanilla-flavored pudding powder for added sweetness and taste. The pudding powder is the perfect ingredient for achieving stabilized whipped cream!
Needing a thicker whipped cream to keep its shape? This cream is perfect for desserts! Use stabilized whipped cream in this layered dessert, pipe it on this no-bake pie, or make a big batch for all those delicious Thanksgiving pies.
This stabilized whipped cream recipe doesn’t get any easier than 3 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 whipping cream creates the best results!
- Instant Vanilla Pudding Powder: The secret stabilizing ingredient to thicken the cream and hold its shape. The secret stabilizing ingredient thickens the cream and holds 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 the Cream, Pudding Powder, and Powdered Sugar: Add the cream, pudding powder, 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, try using white chocolate pudding, chocolate pudding, or any other kind of instant pudding powder! Or add a splash of vanilla extract for added 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 because that means it has been over-whipped.
- 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.
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 it into hot chocolate.
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Add the cream, pudding powder, 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.
Serving: 0.25cupCalories: 489kcalCarbohydrates: 24gProtein: 3gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 666mgPotassium: 113mgSugar: 11gVitamin A: 1749IUVitamin C: 1mgCalcium: 79mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.