Real Recipes From Real Home Cooks ®

whipped cream

★★★★★ 1
Kitchen Crew
By Kitchen Crew

This recipe makes the fluffiest whipped cream. After one dollop, you'll never buy it from the store again. Adding instant pudding helps to stabilize the whipped cream which means it won't deflate after an hour or two. 1 cup of heavy whipping cream makes about 2 1/2 cups of whipped cream.

★★★★★ 1
prep time 10 Min
method No-Cook or Other

Ingredients For whipped cream

  • 1 c
    heavy whipping cream
  • 2 Tbsp
    powdered sugar
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    White Chocolate Instant Jell-O Pudding (optional stabilizer)

How To Make whipped cream

  • Freezing the bowl and beater.
    Place a mixing bowl and wire whisk attachment (or beaters if using a hand mixer) in the freezer to chill for about 20 minutes. The mixing bowl and attachment should be as cold as possible.
  • Slightly whipping the heavy cream.
    Take bowl and attachment out of the freezer. Add heavy whipping cream. Turn mixer on high and beat for 2-3 minutes until soft peaks form.
  • Adding vanilla extract to the heavy cream.
    Once soft peaks form, add powdered sugar and vanilla extract. If not using the whipped cream right away, add the instant Jell-O pudding mix to stabilize the whipped cream now.
  • Whisk until heavy peaks form.
    Continue to mix until stiff peaks form. Be sure not to over mix. If overbeaten, the whipped cream will turn to butter.
  • A dollop of whipped cream on a brownie.
    Dollop onto your favorite dessert.