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!
4.65 from 17 votes
How to Keep Whipped Cream from Melting (Stabilized Whipped Cream)
Servings 26
Ingredients
- 1pintheavy whipping cream
- 1-2tsp.instant pudding mix, I prefer Hershey's White Chocolate
- 1/2cuppowdered sugaroptional
- 1/2tspvanilla extractoptional
Instructions
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!
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!
Other Recipes You'll Love!
- Double Red Velvet Cupcakes
- Copycat Texas Roadhouse Rolls
- Chocolate Pistachio Cupcakes
- Zucchini Bread
- How to Brine a Turkey for Thanksgiving (VIDEO)
- German Chocolate Cupcakes
- Japanese Noodle Bowls with Miso Marinated Steak
- Easy Christmas Wreath Cookies
45.6K Shares
Reader Interactions
Leave a comment
Comments
DOT GOTTUSO saysI have been looking for a recipe like this all year !! tks………will give it a try…………..really looks good
Reply
- Lizzy Mae Early says
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!
Reply
- Charlotte says
What a great idea! Thank you so much for sharing this fabulous tip. Your recipes are the best!
Reply
- Lizzy Mae Early says
Thanks Charlotte! Wishing you a happy holiday season with NO melted whipped cream! 🙂
Reply
- Bertha Garcia says
Thank you so so so much for your wonderful recipes and tips.Reply
- Gayle says
Could this be used on an ice cream cake?
Reply
- Nik says
Why hasn’t anyone answered you yet?! I wanna know the same thing! Lol
Reply
- Aimee says
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.
Reply
- Joy says
Is it possible to colour this icing? If so, how well does it hold colour? Thank you!See AlsoLord Byron’s 24 Cookies of Christmas – Volume 6How to Make Hot Traditional Wassail for Your Office Holiday Party | Home Money HabitsEasy Peppermint TrufflesRaspberry Crumb Brownie BarsReply
- Lizzy Mae Early says
Yes you can! It should hold the color really well!
Reply
- Cora says
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!
Reply
- Diane says
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!
Reply
- Lizzy Mae Early says
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.
Reply
- Doris says
This worked wonderfully well and was delicious. Thank you.Reply
- Lallie says
Hi can i use strawberry flavour pudding to make it a little pink also thanks
Reply
- Shewcraft Shelby says
Thanks!Reply
- Lucy Aguilar says
Can you put it on top of pudding? Or will it fall in the pudding due to the weight
Reply
- Mai says
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.
Reply
- Tara Markey says
Yeah. I made this amazing recipe but used vanilla pudding instead. I don’t like the Hersey white chocolate. It has a really weird taste and no one in my house would touch it when I made it. Had to toss it. When I saw the recipe called for that type of pudding I knew there was no way I could use it. But the recipe is amazing with the vanilla and probably even better with banana pudding!
I don’t mind the whipped cream not being perfectly white though. But even with the vanilla the color was only a bit off white, and that doesn’t bother me 🙂Reply
- Emily says
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?
Reply
- Cindy says
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?Reply
- Ardis A Allen says
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.
Reply
- Aimee says
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.
Reply
- Lucy says
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!
Reply
- Evelyn says
this is awesome! thanks for sharing
Reply
- Monisha says
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:👍🙏💕
Reply
- Marianne Marshall says
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!
Reply
- Kaye Dean says
I need a whipped cream topping that will hold up during 2-3 day shipping. Will this whipped cream do that?
Reply
- Tara Markey says
Depending on the temps, it should! I made this whipped cream two days ago and it is still as perfect as it was the day I made it. Still nice and thick and fluffy. Hasn’t thinned or liquefied at all. Still shocked at how perfect this whipped cream is. And it was so easy to make too!!!!
Reply
- Tara Markey says
I just made this whipped cream as a frosting for a chocolate bundt cake. It was devine!!!
My husband was shocked at how good it was. And the kids loved it too. I’ve truly never found a recipe that is just how it is described and better than you think it will be. We’re already thinking up more recipes for this whipped cream. I’m definitely planning to make the banana pudding cupcakes I saw on this website!
Thank you so much for this quick and EASY recipe that is delicious!!!Reply
- Jean says
Would it be stable enough to decorate a 3 layer cake with your amazing tip?
Reply
- Paulette says
All I do is add a teaspoon or two of unflavored gelatin! It does not change the flavor or color!
Reply
- Lourdes Crohare says
Try Dr. Oetker’s “Sahnesteif” Whip It
It’s the best thing ever for whipped cream.
I’ve been using it for years. You can get it in US
Google it!!Reply
- LUCILLE COLANTUONO says
LET ME HELP YOU GREAT PEOPLE!!!!! WONDER & WANDER NO MORE! KNOX GELATIN IS YOUR ANSWER! USE 1/2 TSP OF KNOX GELATIN IN 2 TBLSP OF WATER. STIR WELL, IT WILL CLUMP. PLACE IN PAN UNDER LOW HEAT TO CLEAR, COOL TO BODY TEMPERATURE … IT WILL GEL, ADD TO WHIP CREAM TO STABILIZE. WHIPPED CREAM DOUBLES IN VOLUME, SO IF YOU WANT 2 CUPS OF WHIPPED CREAM YOU LL USE 1 CUP OF HEAVY WHIPPING CREAM. YOU CAN EASILY HALF DOUBLE, OR TRIPLE THIS RECIPE. FROM WOMANS DAY APRIL 2012 PG 71 CUISINE HOLIDAY COOKIES. . 1 CUP HEAVY CREAM 1 TBLSP CONFECTIONERS SUGAR 1 TSP VANILLA.
Reply
- Annette says
I made this last night. Delicious. Just checked the bowl with the leftovers and it’s still fluffy and thick! This will be my go to recipe for whipped cream from now on! Thank you.Reply
- Lori Mcinnis says
Thanksgiving morning I stumbled on your recipe. It was my first time making whipped cream from scratch so I was looking for hints and found yours. I just happened to have white chocolate jello pudding!! It was sugar free, but worked like a charm! Thank you!!Reply
- Sandra Henslee says
I loved this idea! We had to move thanksgiving from our house to my daughter’s with short notice. The whip cream for the pumpkin pie stayed thick on the trip and was wonderful that night for dinner. Thanks!Reply
- Cathy says
For no added flavor or coloring you can use gelatin. You melt gelatin in hot water and let cool then slowly add to whip cream when whipping. Be sure to go slowly so there’s no lumps.
Reply
- foodnart.com says
yummy recipeReply
- Lori says
I have tried the Godiva white chocolate vanilla bean pudding and it worked beautifully. I made homemade banana pudding for my husbands birthday and made homemade yellow cake instead bills wafers truly original, but so is he. Thanks so much for this suggestion because this whipped cream stood up to The Whole dessert.
Reply
- Maritza Santiago says
That’s why , many peoples like ME… Can’t afford this and we keep those unwanted pounds!! because even with exercise we don’t loose it. This company’s for weight lose always begin with one prize ! 49.99 or more per treatment. And us with 9 dollars income can’t afford it !! 👊👊😮💨
Reply
- Teresa says
What’s this got to do with this recipe????
Reply
- Lesley says
Can white chocolate be added to this to make a white chocolate whipped frosting? I rally needs a recipe for this for my wedding cake. Please help!!
Reply
- Cait Boyce says
You seriously are ridiculous. Why would you take a perfectly pure product like heavy cream and add a box full of chemicals to it?!?I’m a working chef. Stabilizing whipped cream requires ONE ingredient that is organic – unflavored gelatin.
STOP promoting this crap!!!
Reply
- Maria Sherkness says
Cait Boyce, didn’t know that you owned this site and it was all organic!!!!!!!!!
Reply
- No Need to Know says
Cait Boyce, how about you STOP being a self righteous, arrogant know it all? Don’t like something, don’t use it.
Reply
- Tercia says
I always struggle with this melting thing.
Reply
- Dee says
This whip cream recipe was the SH**!
It’s gonna be my new go to. Everyone loved the cake I made. It was perfect.Reply
- Zainab says
is pudding mix same with agar-agar powder? i want to try your recipe!
Reply
- deb says
Thanks, I will use this tip.Reply
- Betty says
How does this do in coffee or hot chocolate? Does it melt good
Reply
- Bonnie says
Excellent, made it in a quart jar with the immersion blender turned out wonderful!!! Enjoy!Reply
- Carol says
This recipe was the VERY best one I’ve ever made. It turned out perfect and was completely ready in time for my strawberry short cake!! I will never make my old recipe again. Thank you for sharing!😊Reply
- Julie K says
Thank you for this… Wondering if a full box would make it thick enough for cake frosting and would not melt… or is there another trick for that?Reply
- Anne says
I’m excited to try this trick!
Reply
- Christina says
Hi I’m in England please excuse my ignorance, what is pudding mix? Is it cake mix or something completely different?
I think I would like to use white chocolate if this is possible to stabilise cream.
Many thanks
Chris.Reply
