Saturday, April 26, 2014

Stabilized Whipped Cream

Have you ever whipped up your cream, topped your sweet course, put it in the refrigerator ready for serving only to find it wheeping?  I have done this a handful of times. You have company coming for din-din and your trying to get business done beforehand. With this recipe you can do just that and it want separate or go runny!  Get this, if I have some cake left over I slice it,  freeze it, whipping cream topping and all.  I love it.  The vanilla pudding adds an extra richness to the flavor without being enough to know that its instant pudding.  You could use any flavor of instant pudding to change up the usual whipped cream flavors.

1 pint heavy whipping cream
1 Tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners' sugar (or to taste)

Put all the ingredients in a large mixing bowl, preferably one that has been chilled.
Mix on low speed until ingredients are combined.
Mix on high speed until soft peaks form, scraping sides of bowl often.
Store tightly covered in the refrigerator for up to 3 days.