Super firm cream cream

We will prepare all the ingredients and the work surface. For this cream, it is necessary to use cream with maximum fat content. If you cannot get very fat cream, then a minimum cream fat content of 30% is allowed, but not less. The second very important condition for the cream to whip well is their cooling. Be sure to at least 1-2 hours before making the cream, the cream should be held in the refrigerator, and it is better that they stand in the refrigerator overnight.

1. Pour 500 ml of chilled cream into a whipping bowl.
2. Combine 100 g of vanilla pudding with 50 g of sugar, mix. Instead of vanilla pudding, you can use regular instant pudding or white chocolate pudding. In order for the cream to not turn out to be sweetly sweet, it is advisable to choose sugar-free pudding. Sugar can be replaced with powdered sugar.
3. We begin to whip the cream at low speed, gradually increasing it to maximum. In no case do not start whipping cream at maximum speed, a high speed will immediately turn your cream into butter.
4. In the process of whipping, slowly add the sugar-pudding mixture and beat well. The cream is ready when it is well grasped, it has become thick and stable. If you do not plan to immediately use this cream, then put it in the refrigerator. It is due to the addition of pudding to the cream that it thickens well and subsequently keeps its shape perfectly, the pudding acts as a thickener.
5. The cream can be left white, or you can use any natural food coloring and color the cream. You need to add only a few drops of dye, once again beat well with a mixer so that the cream evenly stains. From the finished cream, you can make any patterns, flowers, it perfectly keeps its shape, does not spread. Enjoy your meal!