To stabilize whipped cream, add a small amount of instant vanilla pudding instead of sugar while whipping the cream.
By fossil1955 from Cortez, CO
I don't understand why your whip cream needs stabilizing. If you are using heavy cream, whiping it into stable cream is no problem and takes only a few minutes. The sugar only adds to the taste and has nothing to do with the texture. My point it, if you add pudding, you have pudding, not whip cream.
Thank you. I would think it would taste delicious as a small amount. Mmmm, think cheesecake flavor.
Just use powdered sugar, it keeps the cream from getting watery in the fridge.
Whipped cream + pudding = bavarian cream
I do this for frosting. Everyone in my family loves the light fluffy not so sweet result. You can also make so many flavors and the amount of cream controls the thickness so it can even be easily piped.
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