Luscious creamy homemade whipped cream is a must for pies and desserts. Have you ever piped on fresh whipped cream, or opened a container the next day to see it deflated? Oh the sadness I have felt in my early days of making whipped cream. I have two tried and true methods for stabilized whipped cream YOU WILL LOVE!
Method 1: Instant Vanilla Pudding Mix
Don’t be afraid, instant vanilla pudding mix has its place in a kitchen. For quick and easy stabilized whipped cream, I keep a box in my pantry. It does give off a little bit of a yellow hue. The color is only noticeable when along side my #2 method. If you look at the picture above, the star tip swirls are with vanilla pudding mix, the smooth piped swirls are without. The ratio is 1 tablespoon dry vanilla pudding mix for every 1 cup of whipping cream.
For the best results: Mix the dry pudding mix with the powdered sugar and set aside. Whip the whipping cream just until it starts to show signs of thickening and volume increasing. With the mixer running, add in the powdered sugar/vanilla pudding mix mixture and continue beating until stiff peaks form. Refrigerate until ready to use.
Method 2: INSTANT Clear Jel
Instant Clear Jel is not to be confused with regular baking type Clear Jel. If it does NOT state instant, it is NOT. The instant Clear Jel that I use is Medley Hills, which is the most economical I have found and it is FANTABULOUS! It’s a little trickier using the instant clear jel as it is added with the sugar and then to the whipped cream AFTER it is whipped.
For best results, use heavy whipping cream that is not more than 36% cream or regular whipping cream. If you do use 40% heavy whipping cream, it still works but it can be more difficult to pipe. The heavier cream, when beaten to stiff peaks, clumps up stiffer with the instant clear jel. If you’re a pro at achieving whipped to cream to JUST shy of stiff peaks, without being too soft, you can use any whipped you want. For a novice, I will use regular whipping cream or 36%.
The ratio is 1-1/4 teaspoon instant clear jel for every 1 cup of whipping cream. Mix the instant clear jel with the powdered sugar, set aside. Beat the whipping cream to fairly stiff peaks (don’t overbeat or it will turn to butter). Stop the mixer, make certain you have your desired consistency. Turn the mixer back on to medium and sprinkle in powder sugar/clear jel mixture, just until mixed thoroughly. This should only take about 1 minute.
If you’re still concerned about the yellow hue, make two batches of whipped of both stabilized methods. As you mix the batches together, it lightens up the yellow hue and is barely perceptible (see spoonula below).
Stabilized whipped cream can be made up to three to four days before you are ready to use it. It will not deflate, it will hold its shape, and it will taste fabulous. You can also use this with flavored whipped cream, like Key Lime Pie, etc.
Your cream pies, desserts, and yule logs will be forever grateful.
My favorite Instant Clear Jel: Medley Hills. Best economical and will last a very long time. You can pay the same price for a lot less in other brands, but why? This way you will never run out and can share with friends.
Stabilized whipped cream is a must have for all your pies, cakes, and special desserts. Great to make ahead and have ready on hand without the fear of deflating!
Ingredients
- Method 1 Stabilized Whipped Cream Ingredients
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
1/3 cup powdered sugar
2 tablespoons dry instant vanilla pudding mix
- Method 2 Stabilized Whipped Cream Ingredients
2 cups heavy whipping cream (36% or less)
1 teaspoon pure vanilla extract
1/3 cup powdered sugar
2-1/2 teaspoons instant clear jel
Directions
- Method 1: Instant Dry Vanilla Pudding Mix
- In a medium to small bowl, mix the powdered sugar and vanilla pudding mix together with a fork or whisk until thoroughly combined. Set aside.
- In a large bowl, using an electric mixer, beat the whipping cream and vanilla extract until the whipping cream starts to grow in volume and shows signs of thickening.
- With the mixer running on medium-high, add in the powder sugar/vanilla pudding mix mixture. Continue beating until stiff peaks form. Store covered in refrigerator up to four days until ready to use.
- Method 2: Instant Clear Jel
- In a medium to small sized bowl, mix the powdered sugar and instant clear jel with a fork or whisk until thoroughly mixed. Set aside.
- In a large mixing bowl, using an electric mixer, beat the whipping cream until fairly stiff peaks form (do not overbeat). Stop the mixer, stir with whisk or spoonula to make sure you have the consistency you want.
- Turn the mixer back on to medium and add the powdered sugar/clear jel mixture, just until mixed, about 1 minute or less. Store covered in refrigerator up to four days before ready to use.
