Stabilized whipped cream

Makes around 249ml of stabilized whipped cream, which should be enough to ice and decorate a 6” cake / 15cm cake

I have tested a bunch of different whipped cream recipes – and this one really takes the cake.

ingredients

• 1 cup (237ml) heavy whipping cream
• 1 teaspoon (2g) vanilla extract
• 3 teaspoons (13g) of powdered/icing sugar, adding more to taste preference
• 1 tablespoon (10g) instant vanilla pudding mix

steps

1. In a small bowl, lightly mix powdered sugar and instant vanilla pudding mix
2. Using a whisk:
   1. In a large bowl, add heavy whipping cream and vanilla extract
   2. With a whisk, start whisking together the liquid while slowly incorporating the dry ingredients
   3. If adding food coloring, whisk until mixture reaches soft peaks then add in food coloring until the color is fully incorporated
   4. Continue to whisk until the cream reaches a stiff consistency
3. Using a stand mixer:
   1. Add heavy whipping cream and vanilla extract into stand mixer bowl
   2. With a whisk attachment on a slow speed, slowly add in dry ingredients and whisk together ingredients
   3. Once all dry ingredients are added in, increase the mixer to a medium speed
   4. If adding food coloring, stop the mixer when the mixture has soft peaks to add the food coloring
   5. Turn the mixture back on a medium speed and continue to whisk until the cream reaches a stiff consistency

notes

• Try not to over-whip the cream as it will begin to separate. If that happens, add some more cream and re-whip the cream to get it back to a smooth consistency
• I love using this whipped cream to frost and decorate my cakes. It tastes amazing and the decorations hold up really well!