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stabilized whipped cream

(3 ratings)
aurora avatar
Recipe by
Aurora McBee
@aurora
Great Falls, MT

This recipe will help you create beautiful whipped cream frosting that is easy to spread and pipe. It can also be used as a filling.

(3 ratings)
prep time 20 Min
method No-Cook or Other

Ingredients For stabilized whipped cream

  • 2 Tbsp
    instant pudding (whatever flavor you desire)
  • OR
    if you need perfectly white whipped cream use
  • 1/4 tsp
    unflavored gelatin
  • 2 Tbsp
    ice water
  • 1 Tbsp
    if you don't use pudding, flavoring such as vanilla, rum, coffee, lemon, etc. may be added.
  • 1 c
    heavy whipping cream
  • 1-3 Tbsp
    fine sugar

How To Make stabilized whipped cream

  • 1
    Use cream with NO LESS than 30% butterfat. The higher the butterfat content, the better stabilized it will be. Cream that is not ultra-pasturized will also hold its shape better.
  • 2
    Chill your mixing bowl (stainless steel and copper are best) and beaters in the freezer for 20 minutes. Your cream should also be cold.
  • 3
    If using instant pudding: Begin whipping the cream. When small bubbles appear, add instant pudding and sugar (if any). Continue to beat until stiff peaks form.
  • 4
    If using gelatin: Pour very cold water into a small bowl. Sprinkle gelatin on top of water to bloom. After 3 minutes add bloomed gelatin/water mixture to cold cream in the chilled mixing bowl. Begin to beat. When small bubbles appear, add flavoring of choice and sugar. Continue to beat until stiff peaks form.
  • 5
    DO NOT OVERBEAT! The cream will separate and turn to butter that you won't want to use as butter. ;)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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