Description
A complete guide to making stabilized whipped cream without gelatin using four reliable methods: cream cheese, cornstarch, instant pudding mix, and mascarpone.
Ingredients
Scale
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons cream cheese (room temperature) OR
- 1 tablespoon cornstarch OR
- 2 tablespoons instant pudding mix OR
- 1/4 cup mascarpone
Instructions
- Chill mixing bowl and beaters for 10 minutes.
- Beat chosen stabilizer (cream cheese or mascarpone) with sugar and vanilla until smooth if using.
- Add cold heavy cream slowly while mixing on low speed.
- Increase speed and whip until soft peaks form.
- Add cornstarch or pudding mix at soft peak stage if using those methods.
- Continue whipping until stiff peaks form.
- Do not overwhip to avoid grainy texture.
- Use immediately or store covered in refrigerator.
Notes
Cream cheese and mascarpone hold 24–48 hours. Cornstarch holds 4–6 hours. Instant pudding holds up to 24 hours. Always use cold cream and powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: stabilized whipped cream, no gelatin whipped cream, whipped cream frosting, dessert topping