Place 1 cup chilled heavy whipping cream, 2 tablespoons instant vanilla pudding powder, and 2–3 tablespoons powdered sugar (use 2 tbsp for less sweetness or 3 tbsp if desired) into a large mixing bowl.

Fit a stand mixer with the whisk attachment or use a hand mixer. Begin beating on medium speed until the mixture starts to thicken and the ingredients are combined.

Increase to high speed and continue beating until medium-soft peaks form — the peaks should hold but the tips will curl over slightly when you lift the whisk. Stop immediately to avoid overbeating.

Use the stabilized whipped cream to top cakes, cupcakes, pies, or other desserts, or refrigerate until ready to use. Keep chilled.