Ingredients for Non Runny Whipped Cream
- Heavy Whipping Cream
- Vanilla Extract
- 1/4 cup (50g) granulated sugar or powdered sugar (to taste)
- Instant Vanilla Pudding
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How to Make Non Runny Whipped Cream
- 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.
- 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.
- Gradually add the sugar (and pudding mix, if using), beating on low speed just until combined. Be careful not to overmix!
- Add the vanilla extract and beat for another few seconds until just blended. Do not overbeat, or the cream will turn into butter!
- 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