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