The Most Stable Whipped Cream Frosting Ever!

If you're looking for the perfect whipped cream frosting recipe, you've found it! Let me take you step by step on how to make a stable and delicious whipped cream frosting for cakes and cupcakes without using cream of tartar.

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Yield: 4 Cups

Approximate Time: 20 minutes

INGREDIENTS:

• 2 Cups Heavy Whipping Cream

• 2 Tablespoons of Instant Vanilla Pudding Mix

• 2 Teaspoons of Powdered Sugar

• 1 Teaspoon of Vanilla Extract (Up to 1 additional teaspoon of extract can be added to taste)

*An important tip when working with whipping cream is to start with a chilled bowl and whisk. Place your stainless-steel bowl and whisk attachment in the freezer for about 15 minutes before adding the ingredients.

1. First, all of the whipping cream to the chilled bowl.

2. Add 2 tablespoons of instant vanilla pudding mix. This will act as our stabilizing ingredient in place of the cream of tartar.

   
   

3. Add 2 teaspoons of powdered sugar, which will contribute a bit of sweetness.

4. With the bowl and whisk chilled, mix the ingredients together on medium speed with a stand mixer. It's very important not to whip the cream mixture at a high speed. Doing so may cause too much air to be incorporated into the frosting, resulting in a curdled appearance and not a smooth-looking frosting. So, it's important not to overwhip. Whipping at medium speed and keeping a close eye on the cream mixture will help to bring the frosting to the perfect consistency.

5. After the cream mixture has been whipping on medium speed for about 5 minutes at this point, and you can see it's starting to thicken. Stop the mixer to add 1 teaspoon of vanilla extract and restart the mixer. The vanilla extract rounds out the subtleness of the vanilla flavor of the pudding mix. One teaspoon of vanilla is a starting point; you can add up to 1 additional teaspoon to taste.

The frosting will become thicker as it continues to whip. Once the frosting starts to hold its shape and displays medium to firm peaks while having a smooth appearance, it's time to stop whipping.

This whipped cream frosting has some weight to it and can hold its shape nicely while still tasting smooth and light.

The true test comes when I fill a piping bag with it. The pudding mix makes this frosting so stable that I can continue to pipe up and up and up!