Stabilized Whipped Cream

Name: Stabilized Whipped Cream
Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Ingredients: 2 tablespoons instant white chocolate pudding mix; 1 tablespoon confectioners' sugar; 1 cup heavy whipping cream, chilled

Total Time Prep/Total Time: 10 min.

Yield 2 cups

Test Kitchen Approved

Instant pudding mix turns weepy whipped cream into stabilized whipped cream, which is strong and stiff enough to frost cakes and cupcakes but still fluffy, airy and delicious.

Ingredients

2 tablespoons instant white chocolate pudding mix
1 tablespoon confectioners' sugar
1 cup heavy whipping cream, chilled

Directions

Sift together pudding mix and confectioners' sugar; set aside.
In a chilled metal bowl using chilled beaters, beat cream until slightly thickened; Add confectioners' sugar and pudding mix until soft peaks form.

Nutrition Facts

2 tablespoons: 60 calories, 5g fat (3g saturated fat), 17mg cholesterol, 30mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.

Stabilized whipped cream holds up where homemade whipped cream doesn't—yet tastes just like it! Our version with pudding mix doesn't weep or separate, doesn't deflate and can even be made in advance. —Sarah Farmer, Waukesha, Wisconsin

Recipe Creator