Forktionary

Never Weep Whipped Cream Recipe

This unbelievably stable whipped cream recipe is a game-changer! Make it days ahead for parties or gatherings – it keeps its fluffy perfection for a full week in the fridge without deflating. Discover the secret to perfectly whipped cream that lasts, and never weep over deflated dessert toppings again!

Prep Time 5 mins
Cook Time 5 mins
Calories 276.3 kcal
Protein 3g
Rating 4.9 (80 Reviews)
Never Weep Whipped Cream

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Never Weep Whipped Cream

  • Whipping Cream
  • Vanilla Instant Pudding Mix
  • Powdered Sugar
  • Vanilla Extract

How to Make Never Weep Whipped Cream

  1. In a chilled bowl, combine 2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract.
  2. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on medium speed until soft peaks form.
  3. Gradually increase the speed to high and continue beating until stiff peaks form. Be careful not to overwhip.
  4. Gently fold in 1 tablespoon of powdered sugar (optional, for extra sweetness and stability).
  5. Transfer the whipped cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
  6. Refrigerate for at least 30 minutes before serving. Enjoy for up to one week!

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

2g

Fat

91g

Carbs

0g

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15 Minutes Or Less Time To Make Course Main Ingredient Preparation 5 Ingredients Or Less Condiments Etc Eggs Dairy Easy Refrigerator Garnishes Equipment Small Appliance Mixer