Community Pick
"Never Weep" Whipped Cream
"I don't know where I got this, but it works. The whipped cream will keep for a week in the fridge without deflating... great for party make-ahead."
photo by Food.com
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
4 cups, about
- Serves:
- 6-8
ingredients
- 1 pint whipping cream
- 2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)
- 1 teaspoon powdered sugar, more to taste for sweetened whipped cream
- 1⁄2 teaspoon vanilla extract
directions
- Whip all ingredients together until firm peaks form.
- Cover leftovers tightly, preferably in an air-tight plastic container.
- This stays the same consistency until used.
- It will keep for a week in the fridge without deflating.
Questions & Replies
-
How many tablespoons of pudding?
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Why did my batch come out lumpy almost clotted? Did I over-whip? Can it be fixed?!!! Help
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Can you freeze this???
Reviews
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This is absolutely amazing! I love the taste of real whipped cream and not the fake kind used by bakeries of grocery stores. However, whipped cream is normally impossible to decorate with but not with this recipe. I was able to decorate my daughter's baptism cake with it and even used the air brush technique and it took well. The cake sat on display at an indoor reception in August without deflating, weeping, melting, whatever. The clouds stayed puffy, the colors stayed put, and it tasted great still. Whipped cream always tastes better chilled so I actually made a second sheet cake to keep in the fridge and served that while I returned the decorated one back in the fridge. We actually ended up not having to serve that one but we sure did enjoy it later that day an it still looked beautiful after all that displaying and transferring. This will be my go-to whipped cream topping from now on!!! I did double the sugar because I wanted it hjust a tad sweeter and that ended up just right for me. THANKS for posting! -
Toby, I have made this several times and loved it.. How I never reviewed it is a mystery..I did use a little more sugar. The taste and texture could not be better, and yes it did keep for a week .. Thanks for sharing. -
Two soul mates lost and separated by a few recipes...recipe #398053 and recipe #74805. -
This was very easy to make and tasted wonderful! I could taste the vanilla pudding flavor slightly too, which made me wonder if it would be good with strawberry or chocolate pudding mix to give it a slightly different flavor (we may try that next time :). Thanks, Toby - we loved this recipe!!<br/>update: we use 2 T powder sugar and 3/4 t vanilla, and that is the perfect sweetness for us. -
Love this! This is amazing! I use it when I make cream puffs and it turns out beautifully. I use sugar free pudding and it holds its shape for at least 3 days as a filling in the fridge...it could be longer but it doesn't last long enough to find out! I double the recipe, and it's enough to fill 8-9 LARGE cream puffs. I do add 4 tsps of powdered sugar to the doubled recipe for a little sweeter taste and more stability. Make sure that you use pure heavy cream, I have found it doesn't whip up as nice if there is other things added to the cream.
see 75 more reviews
Tweaks
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Fabulous!! I used rum flavour instead of the vanilla, it turned out GREAT. I seved the whipped cream with #71892 Gingerbread Cake. I will be using this recipe again!! -
Absolutely delicious and delivers on its "never weep" promise. I've made it regular and also tried it sweetened with a few drops of stevia instead of sugar to keep it a bit more diet friendly. Never going back to Cool Whip! So delicious and fast.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
