Instant Pudding Whipped Cream Recipes
INSTANT PUDDING WHIPPED CREAM
It is a versatile frosting without the to-sweet flavor. Works well for decorating and piping. Also a good cake filling. On top of all that, it's super simple. Great for ice cream cakes. More stable that plain whipped cream frosting.
Provided by Cakeflake
Categories Dessert
Time 5m
Yield 1 cake+filling, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Chill mixing bowl (metal) and beater(s).
- Whip the cream for a few minutes
- and then add your instant pudding.
- Watch as you continue whipping it as it gets firm fast.
- If it gets firm to fast, add a little milk to bring it to your desired consistency.
- To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.
EASIER STABILIZED WHIPPED CREAM
This is much easier than the usual unflavored gelatin method. As for the leftover pudding mix, I use it in smoothies, milk shakes, fruit salads, more whipped cream, etc. It never goes to waste!You can make your whipped topping ahead of time and it won't separate or go runny! I find the pudding adds an extra richness to the flavor without being enough to know that it's instant pudding. You could use any flavor of instant pudding to change up the usual whipped cream flavors.
Provided by HeathersKitchen
Categories Dessert
Time 10m
Yield 8 1/4 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put all the ingredients in a large mixing bowl.
- Mix on low speed until ingredients are combined.
- Mix on high speed until soft peaks form, scraping sides of bowl often.
- Store tightly covered in the refrigerator for up to 3 days.
WHIPPED CREAM MOUSSE FROSTING
A friend of mine requested a light whipped cream mousse-like frosting for her Mother's Day cake. This is what I came up with. If you are looking for a white frosting use clear vanilla and white chocolate pudding. It does require refrigeration.
Provided by Angela Welch
Categories Desserts Frostings and Icings
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
- Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 10.2 g, Cholesterol 22.1 mg, Fat 9.8 g, Protein 0.6 g, SaturatedFat 7 g, Sodium 105.6 mg, Sugar 8.6 g
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