Stabilized Whipped Cream with Pudding Mix
Stabilized whipped cream that pipes sharp and holds for days — one spoon of instant pudding mix, no gelatin.
Stabilized Whipped Cream with Pudding Mix
Stabilized whipped cream that pipes sharp and holds for days — one spoon of instant pudding mix, no gelatin.
Stabilized whipped cream holds its shape for days without weeping or deflating. The trick is whisking a spoonful of instant vanilla pudding mix into cold cream — it acts as a natural stabilizer, no gelatin or cornstarch needed.
SERVINGS
Makes 3–3½ cups (frosts 12–14 cupcakes)ACTIVE TIME
5 minFULL TIME
5 minINGREDIENTS
- 1½ cups Heavy whipping cream, cold
- 2 Tbsp Fancy Monkey Vanilla Pudding Mix
- 2 Tbsp Powdered sugar (optional)
INSTRUCTIONS
- Combine
Add cold cream and pudding mix to a large chilled bowl. - Whip
Beat on high speed until soft peaks form, about 2–3 minutes. Add powdered sugar if desired and whisk briefly to combine. - Use
Pipe, spread, or dollop. Keeps covered in the fridge for up to 1 week without weeping.
TIPS
Pipe it onto cupcakes through a star tip for a bakery-worthy finish, or use it as a cake filling between layers for something truly special. Float a generous dollop on top of Fancy Monkey Hot Chocolate and watch it slowly melt in. Try swapping the Vanilla mix for Fancy Monkey Chocolate, Salted Caramel, Lemon, or Banana to complement whatever you’re serving it on.
FAQ
Whisk a spoonful of instant vanilla pudding mix into cold heavy cream as you whip — the starches and emulsifiers bind the water so it holds for days, no gelatin needed.
Yes — it pipes sharp star-tips and rosettes cleanly and holds them, which makes it great for cupcakes and cake fillings.
The starches and emulsifiers in the mix bind the water in the cream so it can’t separate or deflate.
Yes — swap vanilla for chocolate, salted caramel, lemon, or banana to flavor and color the cream.
