Stabilized Whipped Cream

Stabilized Whipped Cream

The whipped cream in this picture is three days old. No joke! I’ve heard about stabilized whipped cream but was skeptical. I decided to give it a try and the results are fantastic! I give it a huge gold star and will definitely be making this again. Nothing beats the flavor of real cream. Let’s get started.

 

 

 

 

 

 

 

Ingredients for stabilized whipped cream
Ingredients for stabilized whipped cream

INGREDIENTS:

1 pint heavy whipping cream

1 tsp. vanilla (I used homemade vanilla-see this post)

1 TBL Hershey’s white chocolate instant pudding mix, dry

1/3 c. powdered sugar

 

 

 

 

DIRECTIONS:

To prevent splatters while mixing, use a high-sided bowl or use a mixing bowl with a center hole lid like this.

 

 

 

 

 

It's helpful to use a bowl like this to prevent splatters
It’s helpful to use a bowl like this to prevent splatters
Handy Mixing Bowl
Handy Mixing Bowl

 

 

 

 

 

 

 

 

 

 

 

Pour heavy cream into medium sized mixing bowl. Using hand mixer, beat until cream thickens. Add vanilla, 1 TBL pudding mix and powdered sugar. Mix until stiff peaks form. Done.

 

Stiff peaks
Stiff peaks

 

 

 

 

 

 

 

 

 

Enjoy this stabilized topping for up to three days. Keep in refrigerator. You may need to re-whip before using. Whip for about 20 seconds and it should come back to stiff peaks.

 

I am thrilled to find this easy way to top desserts using real cream. I hope you enjoy every yummy bite!

 

Stabilized Whipped Cream
Stabilized Whipped Cream

 

 

 

 

 

 

 

 

 

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