Heat and time both melt your perfectly whipped cream! Learn how to keep whipped cream from melting with my quick trick to stabilize it for days!
Help! My Whipped Cream Keeps Melting!
Whenever I used to make whipped cream it would be perfectly light and fluffy and I would serve it right away with pie or other treats. But if I went back to the bowl a while later or popped it into the fridge and woke up to it the next morning… it would start to separate and melt away! I discovered a simple way stop this silly kitchen problem from happening ever again! I have a secret ingredient that costs only about 99 cents from the store, so read on to find out what it is! Let’s learn how to keep whipped cream from melting!
This trick saves me all year long! But I’m sharing it now because the holiday season means pie season! I don’t want any of you to eat your leftover pie with melted whipped cream!
How to Keep Whipped Cream From Melting
Alright, so this secret ingredient costs 99 cents but I get about 7-10 uses out of it so really it’s a 1o cent fix! Awesome! It’s instant pudding mix! You just need to add 1-2 teaspoons per pint to keep your whipped cream whipped! I like to use this Hershey’s White Chocolate for two reasons… First: The flavor blends right in and I never notice it. Second: It’s white! I like to keep my whipped cream as white as possible. Vanilla pudding mix adds a touch of yellow, so that’s why I personally opt for the white chocolate flavor. But Jell-O also makes a cheesecake flavor I have used before that stays white too!
LOVE using mini cookie cutters to decorate my pies!
How to Stabilize Whipped Cream
There are a handful of ways to stabilize whipped cream but this is the easiest I’ve found! I just buy a box of this instant pudding mix and then keep it in a ziplock bag and use it throughout the year! The recipe says to use 1-2 teaspoons per pint. Let me explain when you use more or less. I usually add 1 heaping teaspoon. But if I’m serving the whipped cream on a hot day outside or it’s taking a long car ride on top of a pie across town sometimes I’ll do more! The more you add the thicker it will be! If you’ve made my Pudding Whipped Cream Frosting you’ll know that you can add the entire box of whatever flavor you want! Instant Banana Pudding mix with 2 pints of whipped cream is awesome! But the thicker your whipped cream gets the less like traditional whipped cream it becomes. So if you want it to stay soft and fluffy, just add 1 heaping teaspoon!
How to Keep Whipped Cream from Melting (Stabilized Whipped Cream)
Ingredients
- 1 pint heavy whipping cream
- 1-2 tsp. instant pudding mix, I prefer Hershey's White Chocolate
- 1/2 cup powdered sugar optional
- 1/2 tsp vanilla extract optional
Instructions
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Add all ingredients to a cold mixing bowl (run cold water around the outside of the bowl for a fast chill) and whip until stiff peaks form!
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Serve or keep chilled in the fridge! Whipped cream will stay perfect for days!
Recipe Notes
I usually add a heaping teaspoon of instant pudding mix, if I'm serving the whipped cream on a hot day outside, I'll add more! The more pudding mix you add the thicker your whipped cream will be!
I have been looking for a recipe like this all year !! tks………will give it a try…………..really looks good
Oh good! Yes, I feel like lots of people struggle with this melting issue! I love sharing this fun tip when I make pies so I thought it deserved it’s own post!
What a great idea! Thank you so much for sharing this fabulous tip. Your recipes are the best!
Thanks Charlotte! Wishing you a happy holiday season with NO melted whipped cream! 🙂
Thank you so so so much for your wonderful recipes and tips.
Could this be used on an ice cream cake?
Why hasn’t anyone answered you yet?! I wanna know the same thing! Lol
I posted a response but it went below. You wouldn’t need pudding to use this on an ice cream cake because it would be in the freezer and would have no risk of melting.
Is it possible to colour this icing? If so, how well does it hold colour? Thank you!
Yes you can! It should hold the color really well!
Yes you can put in food coloring! Put the food coloring in when you just start to mix heavy cream. And it holds color in great!
Just wondering if you have ever used Chocolate pudding? And if so does it change the flavor /color much? Thinking about using this on a German Chicolate Poke Cake instead of Cool Whip. Thanks!
I have used the chocolate! I usually end up adding more cocoa powder in with it to really make the whipping cream chocolatey, just adding a little of the instant pudding mix changes the color a tad and doesn’t give a strong chocolate flavor.
This worked wonderfully well and was delicious. Thank you.
Hi can i use strawberry flavour pudding to make it a little pink also thanks
Thanks!
Can you put it on top of pudding? Or will it fall in the pudding due to the weight
Did you know that Hershey white chocolate pudding is a total different recipe now? It’s not the same anymore. Before it was made by JelSert but now by kraft and it’s not the same anymore. Very disappointing.
When I make whipped cream it doesn’t deflate. I just use heavy whipping cream and a bit of sugar. Maybe you didn’t whip it long enough?
If you use a whole package of instant pudding, dissolved in 1/2 cup of milk, then fold it into the stiffly whipped cream and freeze it, would it make no churn ice cream? I love the no churn made with sweetened condensed milk, but I’d like something sugar free. Anyone ever tried it?
Thank you for this recipe.I have made this recipe at least 3 times,this is the only frosting I now use. I am making a red velvet cake for a birthday, this frosting i use,does not take away flavor from the cake. Again Thank you. From a gramma who loves to bake.
You could definitely use this on an ice cream cake. My mom used to freeze whipped cream all the time. Soooo yummy. But you probably wouldn’t need to use the pudding as it would be in the freezer so there would be no risk of it melting.
thank you for sharing this recipe? do you think this recipe would work on just a cup of heavy cream and also lessen the pudding mix so 1/2 teaspoon? or 1/4 teaspoon? i just want to try it out and see how it turns out. thanks!
this is awesome! thanks for sharing
Thanks a million u are my saving grace. I am using this trick today on a chocolate that I am baking for a 12 yr old girl, shall post pic:👍🙏💕
Could Cool Whip be used in place of making your own from heavy whipping cream? I have a cake recipe that calls for Cool Whip and have already bought it. I’d now love to be able to thicken it so it doesn’t run off the cake as it has in the past. Please advise. Thank you!