Ingredients:

  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) instant vanilla pudding mix

Instructions:

  1. Place the mixing bowl and beaters in the freezer for 10 minutes before starting to ensure equipment is ice-cold.
  2. Pour the chilled heavy cream, powdered sugar, and vanilla extract into the cold bowl. Start the mixer on low speed to avoid splashing, then gradually increase to medium-high, beating until the mixture thickens and holds soft curves.
  3. Sift in the instant pudding mix while the mixer is running on low. Increase the speed back to medium-high and beat for another 30–60 seconds until stiff, glossy peaks form.
  4. Stop mixing immediately once the beaters leave a clean trail in the cream to prevent over-churning.