Instant Pudding Stabilized Whipping Cream Frosting
Have you ever gone to the trouble to make a lovely cake or other dessert using whipping cream only to have it wilt and break down on you? It's kind of embarrassing! Well, and not appetizing to look at.
There are many techniques for stabilizing whipping cream. I've probably tried them all but this one tops them all!
- 1 cup cold cream
- 2 tbsp sugar
- 1 tbsp vanilla instant pudding
- 1 tsp vanilla
- Begin whipping cold cream with the sugar and vanilla until soft peaks form.
- Add in the instant vanilla and whip until it becomes whipping cream.
- You don't want to go TOO far or you'll end up with butter but if you stop at the firm peaks stage it will hold wonderfully.