Ingredients:

  • 2 cups (480ml) heavy whipping cream, at least 36% milk fat
  • 1/2 cup (60g) powdered sugar, sifted
  • 3 tbsp (25g) instant white chocolate or vanilla pudding mix
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch salt

Instructions:

  1. Chill the equipment. Place your bowl and whisk in the freezer for 10 minutes. Note: This prevents the cream's fat from warming up during the whipping process.
  2. Combine the liquids. Pour the 2 cups of heavy whipping cream and 1 tsp of vanilla into the cold bowl.
  3. Add the dry goods. Gradually whisk in the 1/2 cup of sifted powdered sugar, 3 tbsp of instant pudding mix, and a pinch of salt.
  4. Start slow. Turn the mixer to low speed for 1 minute until the pudding powder is fully submerged and no longer dusty.
  5. Increase the speed. Move to medium high speed. Watch closely as the liquid begins to transform into a thick, bubbly foam.
  6. Monitor the thickness. Continue whipping for 2 to 3 minutes until the whisk leaves clear paths in the cream.
  7. Check the peaks. Stop the mixer when the cream looks like thick Greek yogurt. Lift the whisk; it should form a stiff peak that stands straight up.
  8. Final whisk by hand. If it's almost there, do the last few turns with a hand whisk. Note: This gives you total control so you don't accidentally make butter.