Weeping whipped cream? Don’t cry – use this fix! ( :
Ever have your whipped cream deflate and get all weepy on you? Yup, me too! Now…if I want to make my whipped cream ahead of time, I add a little instant vanilla pudding mix to the cream.
I tested many batches of whipped cream with varying amounts of pudding mix as I wanted to use the smallest amount possible and still have the whipped cream hold up. 1 tablespoon per cup of heavy cream does the trick perfectly! There are other ways to stabilize whipped cream, but this way is simple and works great for me.
Makes Great Frosting Too!
This Stabilized Whipped Cream also makes a great Whipped Cream Frosting! I use it in my Berry Shortcake Sheet Cake Recipe!
Great substitute for Cool Whip!
I have had great success using this as a substitute for Cool Whip in many recipes too: Ambrosia type salads, trifles, pies, whipped Jello and no-bake cheesecake! Stay tuned for a brand new no-bake cheesecake recipe coming soon!
Make Ahead Whipped Cream (Stabilized)
- 1 cup heavy "whipping" cream very cold
- 1 tablespoon instant vanilla pudding mix
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- You can whip by hand with a whisk or use your hand or stand mixer with whip/whisk accessory. Make sure your cream in nice a cold. You can also chill your bowl and beaters for extra fast whipping!
- Add cream and pudding mix to bowl and whip until lightly thickened. Add powdered sugar and vanilla. Continue to whip until desired consistency. If making ahead, store covered in the refrigerator.
I do enjoy all of you recipes and tips. I’ve learned a lot. Thank you! When will you be putting a cookbook to get her? This would wonderful.
Thanks Mary Ann! Glad I have been helpful! Spatulas crossed on a cookbook!!!
I would buy a cookbook from Tina any day. Please Tina think about it. I am positive QVC would gladly stand behind you sell it. We all would love it.
Thank you for your vote of confidence!! Hoping to soon!
Hey Tina. Please do a cook book.We all need one from you.
Love you on QVC. Your so informative. This is a perfect recipe for me with having family dinners and being able to make this whip cream earlier. Want to try your berry shortcake sheet cake soon.
Hi Kat – Thanks for the kind words! Yes – very helpful to be able to make dishes in advance!! Enjoy!! Tina ( :
I enjoy your recipes so much.! I too have learned a lot. Keep it up please. I always have a success when I follow your recipes. Thank you sooo much.l
So great to hear Lorraine! Thanks so much! Take care! Tina <3
Love you recipes. I have many more to make including this one. I received the Kitchenaide 5-cup food processor, recently.
I believe I saw you use that for shipping cream also. Am I correct?? I wish they had a recipe book for that little guy.
Hi Mary – Thank you! There are some recipes on QVC product page for that item. I have some on my site too. Chopper Recipes
I meant Whipping cream not shipping. My fingers became dyslexic.
I do that all the time!
Thank you for all the great tips, you are the best!! I was wondering if you could use sugar free pudding mix? My husband and son-in-law are both diabetic. Granted your not adding a lot of the mix and wouldn’t have to add the sugar but every bit helps.
Worth a try Jane! I would think it would work, but can’t say for sure until I give it a whirl myself.
The Autistic Gourmet
Any instant pudding mix should stabilize homemade whipped cream well as long as the mix contains modified cornstarch, which is cornstarch that’s cooked out.
Cookbook! Yes, please!
On my bucket list for sure!!!
WILL there be a cook book soon
Hoping to have one soon John!
Will this last out of the fridge for 4 hours?
Hi Jen – I would probably keep in a cooler if I were traveling with it or keep it in a bowl set over some ice if I were to leave it out that long. Hope that helps!
Will sugar free pudding work just as well? If so, are the measurements the same amount?
Hi Mary – I honestly haven’t tried it myself. If I were to give it a shot I would start with the same measurements.
I’ve tried several recipes for stabilized whipped cream and this is the best one so far. I subbed maple extract for the vanilla and added a pinch of cinnamon. It whipped up in less than a minute with an immersion blender. It kept for a couple of days in the fridge. Needs to be whisked gently to smooth and fluff after sitting.
Hi Sadie – Glad you like the recipe!! It’s a great prep help to be able to make ahead!
Made this tonight great taste. How long will the left over Vanilla pudding last in the fridge? Can it be frozen? Thank you Marilyn
Hi Marilyn – the leftover dry pudding powder mix? I just keep mine in container in my pantry and scoop out what I need.
I decorate a lot of cheesecakes especially strawberry could you use cheesecake instant pudding to stabilize instead
Yes, other flavors should work the same!
Big fan! I watch QVC all the time. My kids and family tease bc I love watching so much lol. I happened to run into your recipe here I’m making banana pudding scratch for first time so I need a whip cream with pudding mixture and here it is! Small world huh? Thanks and keep up the great work. Kurt (whip cream foodie) lol
Hi Kurt! Now you have me thinking about banana pudding – going to make some this weekend! (with stabilized whipped cream instead of cool whip!)
I love this as a less cloyingly sweet substitute for buttercream. I’ve used it on an earl grey cake and used lavender extract. It’s amazing!
Love that idea Allegra – Glad you have enjoyed!
Just made this for banana pudding. Excellent!!! I was always so afraid to whip cream. I buy a one layer cake that’s frosted with whipped cream. Piped swirls around. Now I can try this on a cake myself. How about chocolate instant pudding, a little cocoa powder sifted with the powdered sugar and vanilla. Chocolate whipped cream???
Sounds delicious Linda – I have some flavored recipes here – 3 Flavored Whipped Creams (Make Ahead)
How long can it be kept in refrigerator before using? Love your recipes!
I think it’s best one day before. But I have gone 2 days if needed. Hope that helps!
First and foremost I love ALL of your homemade recipes They are all the BOMB! With this Stabilized Whipped Cream – if I use this to icing a cake, how long will it “stay” stabilized at room temperature? Thanks in advance for a speedy reply since I’m making a specialty cake tomorrow.
Hi Donna – Thanks for reaching out! It will stay for 2 days in the refrigerator. Since it’s dairy – I think at room temperature I would limit the time to 1-2 hours – and that depends if it’s cooler room temperature vs hot day… Hope that helps!
Can this whipping cream be colored without a problem. I’m making a birthday cake with rainbow colored frosting & party will be outdoors. Plus I will have to travel 2 hours to the party. I do have a insulated box to travel the cake in.
Hi Joanne – I think the coloring wouldn’t be a problem. (I find the gel coloring works pretty well without adding more too much more liquid) I do believe it would need to stay chilled.