Easier Stabilized Whipped Cream

Total Time
Prep 10 mins
Cook 0 mins

This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.


  1. Put all the ingredients in a large mixing bowl.
  2. Mix on low speed until ingredients are combined.
  3. Mix on high speed until soft peaks form, scraping sides of bowl often.
  4. Store tightly covered in the refrigerator for up to 3 days.
Most Helpful

Thanks for the good idea, but I used s/f cheesecake pudding and that seemed to stop the yellow coloring. This is really good so thanks for sharing.

Mean Mary February 17, 2011

I use white chocolate or lemon pudding mix, and fine granulated sugar (instant dissolving) and it works great. sometimes almond flavouring too. mmm

Bern D. August 11, 2015

This is an excellent stabilized whipped cream recipe...it worked perfectly for my friend's son's wedding cake. They wanted white cake, whipped cream frosting and fresh berries for their Fourth of July wedding. This recipe worked great for it. I will use it in the future...thanks for sharing :)

Marcia D. July 06, 2015