but you should try to calm down and realize that its not a big deal, no one is against you.
I was trying to be helpful and educating when I posted my previous responses. Lipstickbaker did not invent combining heavy cream and instant pudding, but if she thinks she's discovered a new thing I'd like to mention that I and hundreds of thousands of people were adding instant pudding to heavy cream back in the early 1980's to stabilize it. No big deal, nothing great tasting either....but it does work. I've successfully added the pudding in the beginning to dissolve it in the heavy cream thousands of times, works great. I also have added it later when whipping, thousands of times, works the same as when it's dissolved early.
Either way instant pudding's flavor is not natural tasting, it's very artificial tasting. If you've ever made and or tasted a lot of different mousses you'll notice that the consistency and taste is very different than the combo of instant pudding and heavy cream. Those are facts not fiction based on extensive knowledge and experience.
The OP asked about stabilizing whipped cream, they did not ask how to make mousse or fake mousse.
Edited by Stitches - 9/23/13 at 7:10pm