Stabilized Whipped Cream
Learn how to stabilize whipped cream without gelatin. You will need only two ingredients! This will stabilize whipped cream for 1 - 2 days. For a more stable version, gelatin is necessary. However, this will hold up wonderfully for those last minute desserts.
Servings: 8
Ingredients
- 1 cup (240mL) heavy whipping cream
- 1 tbs (20g) instant pudding or custard mix
Instructions
- Pour cream into a medium bowl.
- Add pudding mix. Beat on medium until desired peaks are formed. Do not over-mix or you will end up with butter.
- Whipped cream must be kept chilled until ready to use.
Notes
Substitutions:
- Swap out the 1 tbs of pudding mix for equal amounts of one of the following:
powdered milk, powdered sugar or cornstarch. Cornstarch and milk will give a slightly grainy texture. Powdered sugar will give a sweet flavor to the whipped cream. - Use 1/2 tsp of cream of tartar instead of the pudding mix. This will give a tangy flavor.
- You can use any flavor of instant pudding or custard mix for variety.
- To use gelatin, dissolve 1/4 tsp gelatin powder in 1 tbs of cold water. Let sit 10 minutes before adding to cold cream and mixing.
- Light whipping cream can be used in place of heavy whipping cream but will not be as stable.
Nutrition
Calories: 107.5 kcal | Carbohydrates: 1.9 g | Fat: 10 g | Saturated Fat: 7 g | Sodium: 10 mg