Homemade Whipped Cream Topping
Homemade Whipped Cream Topping adds a special touch to any dessert. My version includes a secret ingredient that keeps it fluffy for hours.
Homemade Whipped Cream
I can't tell you how often I have impressed dinner guests with this simple recipe. Whether I'm topping Chocolate Cream Pie, Lemon Icebox Pie, Mini Cherry Pies, or a simple breakfast of Easy Pancakes with Fruit --This Homemade Whipped Cream elevates the results.
I know... you can buy the tubs of whipped topping so easily, but trust me when I tell you heavy whipping cream, a dash of sugar, vanilla and my secret ingredient are all you need to experience the difference it makes.
Heck, make this recipe when you make Strawberry Banana Pudding for the kids (or kids at heart) and you will be the hero of the day.
Ingredients for Homemade Whipped Cream Topping
I've made whipped cream for years, but adding in a little instant pudding mix is a game-changer. I love the texture and stability this brings to the whipped cream.
- Heavy Whipping Cream - make sure you buy the carton that says heavy whipping cream -- NOT half and half or fat-free
- Vanilla -- liquid, paste, or (if you're feeling fancy) vanilla beans work just fine
- Sugar -- powdered sugar works best, but I have used granulated sugar many times in a pinch
- Instant Pudding -- the pudding mix just barely thickens the cream while absorbing excess moisture. This extends the life of your fluffy whipped cream.
- Kosher Salt -- just a pinch to round out the flavors
See recipe card for quantities.
How to Make Homemade Whipped Cream Topping
- Using the whisk attachment on your mixer, beat the heavy whipping cream, vanilla, sugar, instant pudding, and salt on medium speed until stiff peaks form.
- When lifting the beaters out of the whipped cream the ends of the whipped cream should not curl over, but instead stand straight up. There should also be a well that will hold in your bowl when it's whipped enough. But I caution you, over whipped cream turns into butter.
- Serve immediately over your pie or dessert or place in the fridge for up to 24 hours.
Hint: Keeping all of the ingredients and mixer bowl cold prior to mixing will help your whipped cream form better.
Substitutions & Variations
Pudding Flavors - Vanilla pudding is what I typically use, but mix up the flavors if you want flavored whipped cream such as chocolate whipped cream, lemon whipped cream, caramel whipped cream, etc.
Storing Homemade Whipped Cream Topping
Store whipped cream for up to 3 days. The texture is best if used within 24 hours.
Top tip
Do NOT overmix your whipped cream. It's better to err on the side of softer peaks then to create butter. Ideally, your whipped cream should stand on its own when pulling the beaters up while leaving a "well" in your whipped cream that will hold.
FAQ
Cold bowl, cold cream, and add the instant pudding mix. Cold fat helps to trap the air bubbles in the cream. If it gets warm the fat molecules melt instead.
I suggest whipping cream on medium. It takes a little longer, but you don't miss the stiff peaks stage as you can more easily keep an eye on it.
About 2 cups. So if you like lots of whipped cream, feel free to double the recipe.
The obvious answer is, it sweetens the whipped cream. However, the corn starch in powdered sugar also helps to stabilize the whipped cream.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
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Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Homemade Whipped Cream Topping
Ingredients
Method
- Using the whisk attachment on your mixer, beat the heavy whipping cream, vanilla, sugar, instant pudding, and salt on medium speed until stiff peaks form.1 cup Heavy Whipping Cream, ¼ teaspoon Vanilla Extract, 2 teaspoons Powdered Sugar, 1 Tablespoon Instant Pudding, ¼ teaspoon Kosher Salt
- When lifting the beaters out of the whipped cream the ends of the whipped cream should not curl over, but instead stand straight up. There should also be a well that will hold in your bowl when it's whipped enough. But I caution you, over whipped cream turns into butter.
- Serve immediately over your pie or dessert or place in the fridge for up to 24 hours.
Homemade whipped cream is an essential, year around, at my house! And this is a fantastic way to make it hold up longer!
This is so easy to make. I will never buy frozen whipped topping again!
YES!!!!!!!!!!!! Another convert! 🙂