STABLE VANILLA WHIPPED CREAM
This delicious whipped cream is light, fluffy, and not overly sweet! It's much more stable than regular whipped cream and holds its shape nicely (perfect for piping on cupcakes and cakes!)
INGREDIENTS
2 cups heavy whipped cream cold (480 g)
2 tbsp vanilla pudding powder (11 g)
⅓ cup powdered sugar (33 g)
1 tsp vanilla extract
INSTRUCTIONS
In a large mixing bowl, add in all ingredients. Whisk on low speed for about one minute, or until small bubbles start forming in the cream and no clumps (from the pudding mix and powdered sugar) is visible.
Switch speed up to high and mix until stiff peaks form. At this stage, stop mixing immediately, as overmixing the cream will result in the butter and buttermilk to curdle and separate.
Use to fill or pipe cupcakes, cakes, etc.!
NOTES & TIPS
This cream can last up to 5 days in the fridge and a day in room temperature. However, I recommend using/eating it day of for the best taste and texture!
Although this is much more stable than your standard whipped cream, it's still cream based, meaning it will never be as stable as a butter-based frosting. I wouldn't use this for multi-tiered cakes, but frosting just one cake tier with up to 5-6 layers will be perfectly fine.