Ingredients

How to make it

  • I use one to two Table spoons of 'Instant sugar free vanilla pudding (Your choice of flavors) powder to one cup heavy whipping Cream while whipping. If I use a pint of cream, I use about 3 to 4 Tab. of powder.. over time you get the feeling of how stiff you want your cream (adjust to your preference)... if it is stiff enough, you can use the whipped cream as icing!! WaaLaa!!! Wonderful Whipped Cream. Another thing, in Germany they do not sweeten their cream, if the cream is really fresh, it will be sweet... I use Splenda to at times for a little more sweetness.

Reviews & Comments 21

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  • rucksack 4 years ago
    I tried out this tip with Bird's custard powder. I used a desert spoonful of powder to 600ml of double cream. I found this slightly too much - but otherwise I can highly recommemend this.
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  • jewls 5 years ago
    Do you know how long this will last outside of a refrigerator? I am looking for an alternative to butter cream icing for some cup cakes I am making for a baby shower. They may sit out for 2 - 3 hours. Does anyone know?
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  • valeriet 6 years ago
    Sounds like just what I'm looking for. Tried the one where you use unflavoured gelatin, to keep the cream stiff, and you can taste that the whipped cream flavour is a bit off. Will be trying this on my daughter's, Black Forest, birthday cake. Must get crackin' Thanks for the great idea!
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  • jo_jo_ba 6 years ago
    Ohhh ya!! I forgot about doing that! Must be jaded by baking classes fancy yet fake "un-cream" lol!
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    " It was excellent "
    iffyo ate it and said...
    sounds great!
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  • inmaculada 6 years ago
    What a smart idea... I will add it to my tip notebook. Thanks.
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    " It was excellent "
    organicmama ate it and said...
    This sounds great, now all I need is some pastries to put it in. I want something that looks like Wynnnebae's display picture. I'm giving you a five! Oh Yum!
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    " It was excellent "
    mystic_river1 ate it and said...
    This is great...REALLY great! My husband is borderline diabetic and he loves whipped cream so this will help greatly! Thanks my friend.
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  • shirleyoma 6 years ago
    When I couldn't find the powder (I used in Germany), I tried a little of the pudding powder, so this my idea, but I bet someone, somewhere has done the same thing... nothing is new anymore! lol lol
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  • jmv2101 6 years ago
    This is so original, have never heard of it., sounds great. Did you make it up yourself, or did you read it somewhere.Looks like the pudding mix stabilises the cream.
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  • shirleyoma 6 years ago
    Thank you Ambus!
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  • ambus 6 years ago
    Fantastic post! Love this so much. Thanks.
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  • shirleyoma 6 years ago
    I'm going to use this recipe on your Strawberry Pavlova (is that correct?) my spelling uggggg!!
    I love the way you decorate your creations! yummmm
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  • henrie 6 years ago
    This would go "nicely" on the sides of the Hawaiian Supreme cake I posted, and if it's stiff enough you could put some in a pastry bag and pipe a boarder around the top and bottom of the cake, that's what I usually do to make it really impressive LOL
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  • shirleyoma 7 years ago
    You are so welcome
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  • pinkpasta 7 years ago
    This is great! Can be used for so many different recipes! Saving this one!!!
    Thanks for sharing!
    :)
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  • softshellcrab 7 years ago
    Thanks for this great tip, shirleyoma.
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  • michelle73 7 years ago
    What a fantastic idea! Thanks!
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  • zena824 7 years ago
    Bookmarked this for when I get back home......
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  • shirleyoma 7 years ago
    LOL and it makes a great frosting, I call a whipped cream cake, usually with fresh fruit mixed with it, like Strawberries or raspberry's..... yummmmmmm
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