This Genius Ingredient Will Keep Your Homemade Whipped Cream Light and Fluffy, No Deflation in Sight

Whipped cream transforms some of our favorite desserts into showstoppers. Whether it’s the swirled topping on a cream pie, the cloud-like layer in a trifle, or the perfect crown on a cake, it’s the finishing touch. But nothing is more disappointing than when it deflates, turning into a sad puddle before you even get a chance to serve it. Luckily, there's a simple trick to keep your whipped cream fluffy and stable—making it hold its shape and taste even better.

The Key to Keeping Whipped Cream Sturdy and Stable

You don’t need fancy tools or techniques, though we’ve tested a few fun methods that work wonders. The key to keeping whipped cream from wilting as soon as it’s out of the fridge is an ingredient you probably already have in your pantry.

That ingredient? Instant vanilla pudding mix. Just one tablespoon per cup of heavy cream will help your whipped cream stay fluffy even at room temperature. Plus, it makes the cream even richer with a deeper vanilla flavor.

Why the Instant Pudding Trick Works

Instant vanilla pudding mix contains starch, which, when mixed with milk, thickens into a smooth, creamy pudding without any cooking required. That same thickening power helps keep whipped cream stable. The secret is using just a small amount of pudding mix to preserve the airy texture of the cream.

How to Create Whipped Cream That Holds Its Shape

To make this whipped cream, start by placing 1 cup of chilled heavy cream in a bowl. Add 1 tablespoon of sugar, 1 tablespoon of instant vanilla pudding mix, and 1 teaspoon of vanilla extract. Beat the mixture on high with a hand mixer or stand mixer for 2–3 minutes, until stiff peaks form. Use immediately on your dessert or refrigerate until needed. This whipped cream is best used the same day it’s made, but it won’t lose its texture and can stand up to hours of celebration.

What’s the Difference Between Heavy Cream and Heavy Whipping Cream?

You’ll often find both heavy cream and heavy whipping cream side by side in the dairy section. The difference is minimal: heavy cream typically contains at least 36% milk fat, while heavy whipping cream ranges from 30% to 36% milk fat, making it slightly lighter. For many brands, the difference is simply in the name. Both can be used to make whipped cream.