Selena’s Lazy Ass Kitchen: Pudding in a Cloud

Give me five minutes, I’ll give you a dessert that makes everyone happy, tastes like innocence and looks 100x times fancier than it is.  In my house, that’s a culinary masterpiece.  Today we’re whipping out the mixer to build the ideal retro dessert.  Not only is it really, really tasty, it’s cheap, too.

Pudding in a Cloud

This recipe is originally from the Cool Whip people, but I happen to think Cool Whip tastes like non-fat cooking spray and angel sweat, I skip it entirely and make my own whipped cream.  It’s so easy to do, even my lazy ass will make the effort, and it tastes so much better than the tub.  Pudding in a Cloud goes best with other comfort food, like a heaping bowl of chicken noodle soap or a crispy grilled cheese.  If you really want to wallow in your formative years, or just fucking feel like it, PiaC is the ultimate companion to a PB&J.

The Stuff

  • Electric mixer, either a handheld or stand version will do.  You can whip cream with a whisk, but it takes way longer than I think it will, every single time.  One of those skinny drink blenders you use in the glass will also work.
  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar (sugar in the raw and brown sugar are really good with banana or vanilla pudding, not so much with chocolate.)
  • 1 teaspoon or a good splash of vanilla extract (you can get experimental with other flavorings, if you have them.  Almond or lemon can go nicely with several flavors.)
  • Metal bowl

The Tasks

  1. Half an hour before you want to start, put the metal bowl, the mixer beaters and the cream in the freezer to chill.  The colder the cream is when you mix it, the fluffier it will be.  Using a metal bowl keeps the cream cold while you beat the hell out of it.
  2. After the cream is well chilled, begin to whip it with your mixer on a low setting.  As it begins to thicken, add the sugar one tablespoon at a time, and slowly increase the speed/power setting.  Settle in on medium high, and beat continuously for 3-5 minutes, until cream has at least doubled in volume and forms stiff peaks.  Gently fold (don’t beat!) the vanilla in with a spatula or wooden spoon.  Place whipped cream into four dessert dishes or something that makes it look fancy, cover with plastic wrap, and stick in the fridge until later.
  3. Meanwhile, grab your favorite box of instant pudding and follow package directions for the quick-set method.  Instead of spooning unset pudding into dessert dishes, chill it in the mixing bowl until it’s soft-set.  (That means not fully set, but no longer runny.)
  4. Spoon pudding into center of whipped cream in serving dishes.  Cover and chill for at least an hour before serving.  You can garnish the individual dishes with whatever you’ve got on hand.


Important: To really experience this treat to its fullest, it’s imperative that you use the official Hoosier pronunciation of whipped cream when you serve it.  That’s “whup cream,” for the uninitiated.

By [E] Selena MacIntosh*

Selena MacIntosh is the owner and editor of Persephone Magazine. She also fixes it when it breaks. She is fueled by Diet Coke, coffee with a lot of cream in it, and cat hair.

4 replies on “Selena’s Lazy Ass Kitchen: Pudding in a Cloud”

thank you thank you thank you! i was about to head out and buy ingredients (including cool whip) for a cake that i have to bake tomorrow night. i made it just once before, but i wished at that time that i knew how to make real whip cream for the cake topping.

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