Make Ahead Whipped Cream (Stabilized)
You can stabilize whipped cream by adding a little instant pudding mix to the heavy cream. It will help to keep your whipped cream from weeping and deflating – so you can whip it up to a day in advance! This recipe also makes a great whipped cream frosting and I use as a substitute for Cool Whip.
Make Ahead Whipped Cream (Stabilized)
You can stabilize whipped cream by adding a little instant pudding mix to the heavy cream. It will help to keep your whipped cream from weeping and deflating – so you can whip it up to a day in advance! This recipe also makes a great whipped cream frosting and I use as a substitute for Cool Whip.
Servings Prep Time
2cups (approx.) 5minutes
Servings Prep Time
2cups (approx.) 5minutes
Ingredients
  • 1cup heavy “whipping” creamvery cold
  • 1tablespoon instant vanilla pudding mix
  • 3tablespoons powdered sugar
  • 1/4teaspoon vanilla extract
Instructions
  1. 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!
  2. 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.
Recipe Notes

I like my whipped cream lightly sweetened, you can add a little more powdered sugar if you’d like it a little more sweet.

The recipe is easily doubled for making about 4 cups.  I use this amount when I frost cakes.  2 cups heavy cream, 2 tablespoons instant vanilla pudding mix, 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract.