1. Can I make this the night before?

Absolutely! Cover tightly and store in the fridge. Give it a gentle stir before using if it’s sat overnight.

2. My frosting is too thick. What do I do?

Add milk, 1 teaspoon at a time, until you get a spreadable texture.

3. My frosting looks lumpy. Help!

Stop and scrape down the sides of the bowl as you go. Fold a couple of times with a spatula to catch any bits hiding at the bottom.

4. Will this work on warm baked goods?

Let your cupcakes or cake cool completely before frosting, or the whipped cream will melt. Learned this one the hard way!

Pistachio Whipped Cream

Description

Light, fluffy, and full of retro charm—this pistachio whipped cream is a dreamy, no-buttercream-needed frosting that’s done in 10 minutes and totally pipe-worthy.

Ingredients

Scale

2 cups (1 pint) heavy whipping cream, very cold
1 (3.4 oz) box pistachio instant pudding mix
1/3 cup powdered sugar
1–2 teaspoons milk, if needed

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Instructions

For fluffiest results, chill your metal mixing bowl in the freezer for 20–30 minutes.
Pour cold heavy cream into the bowl. Whip on medium-high until soft peaks form.
Gradually add powdered sugar, whipping until the mixture thickens.
Add pistachio pudding mix and beat on low just until fully blended. Scrape the bowl and fold with a spatula to make sure it’s even.
If the frosting is too thick, mix in a teaspoon or two of milk until smooth and fluffy. Don’t overmix!
Use immediately to frost cooled cakes, cupcakes, or cookies. Store leftovers covered in the fridge for up to 3 days.

Notes

Try adding a pinch of almond extract for even more flavor depth. This frosting is make-ahead friendly and perfect for birthdays, brunches, and everything in between.

Prep Time: 10 minutes
Category: Glaçage
Method: À Froid
Cuisine: Américaine

Nutrition

Serving Size: 2 tbsp
Calories: 115
Sugar: 7g
Sodium: 35mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 1g
Cholesterol: 35mg