Non Runny Whipped Cream Recipe

Say goodbye to watery whipped cream disasters! This recipe delivers luscious, stable peaks that hold their shape beautifully. Made with simple ingredients and a few expert tips, you'll enjoy the perfect topping for pies, cakes, and more. Get ready for the creamiest, most delicious whipped cream you've ever tasted!

Prep Time 5 mins
Cook Time 5 mins
Calories 930.7 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Non Runny Whipped Cream 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Non Runny Whipped Cream

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How to Make Non Runny Whipped Cream

  1. Place your mixing bowl and beaters in the freezer for at least 15 minutes to ensure they are ice cold. This helps achieve maximum volume and stability.
  2. Pour the ice-cold heavy cream into the chilled bowl. Using an electric mixer (handheld or stand mixer), beat on medium-high speed until soft peaks form. This should take about 2-3 minutes.
  3. Gradually add the sugar (and pudding mix, if using), beating on low speed just until combined. Be careful not to overmix!
  4. Add the vanilla extract and beat for another few seconds until just blended. Do not overbeat, or the cream will turn into butter!
  5. Immediately transfer the whipped cream to a serving bowl or piping bag. Serve immediately or cover and refrigerate for up to 2 days (although it's best enjoyed fresh).

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

103g

Fat

274g

Carbs

10g