• Organic heavy cream powder transcends its “backup” role, offering depth to dishes, making it a must-have for efficient, sustainable cooking.
• Heavy cream powder can last for years in storage, requires no refrigeration, reduces food waste and simplifies storage for preppers and home chefs.
• Acts as a drop-in substitute for fresh cream in both sweet and savory dishes, ensuring non-splitting textures and consistent results.
• Use organic heavy cream powder for rich, decadent desserts such as chocolate pudding, no-bake cheesecake and cookies-and-cream ice cream.

For bakers, homesteaders and preppers alike, few ingredients are as versatile or as luxurious as heavy cream. Whether fresh or in powdered form, it adds richness, texture and depth to desserts, transforming simple recipes into showstoppers.

But what if you don’t have fresh heavy cream on hand?

Enter organic heavy cream powder, a shelf-stable alternative that delivers the same velvety texture and indulgent taste.

For those who stockpile pantry staples or simply want to reduce food waste, heavy cream powder is a game-changer. It rehydrates easily, lasts for months (or even years when stored properly), and can be used in everything from delectable puddings to no-bake cheesecakes.

Below are three decadent desserts that shine with the addition of heavy cream powder, along with tips for making the most of this underrated ingredient. (h/t to SouthernLiving.com)

Why use heavy cream powder?

Before diving into the recipes, here are some reasons to get heavy cream powder for your pantry:

• Long shelf life – Unlike liquid cream, which spoils quickly, powdered heavy cream remains stable for months when stored in a cool, dry place.
• Convenience – You can save time with heavy cream powder, which just needs a bit of water before using.
• Consistency – Powdered heavy cream ensures uniform texture in baked goods and frozen desserts.
• Versatility – Heavy cream works in sweet and savory dishes alike, from creamy soups to fluffy whipped toppings. (Related: Superfruits for good health: Boost your daily protein intake with delicious apple cinnamon muffins.)

Rich chocolate pudding

There’s nothing quite like homemade chocolate pudding that is thick, silky and deeply chocolatey. By using heavy cream powder (reconstituted), this dessert becomes even more foolproof, eliminating the risk of curdling or splitting.

Ingredients:

• 1 3/4 cups whole milk (divided)
• 1/3 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup reconstituted heavy cream powder
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 1 teaspoon dark rum (optional)
• 1/8 teaspoon salt
• 3-4 oz (85 grams to 115 grams) dark chocolate, very finely chopped

Equipment:

• Six 4-ounce custard cups or ramekins (or eight smaller cups)

Directions:

1. Get a heavy medium-sized saucepan and whisk the sugar, cocoa, cornstarch and salt. Add three tablespoons of the milk and whisk until you have a smooth paste. Slowly whisk in the remaining milk and the cream.
2. Use a silicone spatula or a wooden spoon to stir the mixture constantly over medium heat. Scrape the bottom, sides and corners of the pan until the pudding thickens and begins to bubble at the edges, about five minutes.
3. Cook the mixture and stir for one minute, then add the chocolate. Stir briskly until the chocolate is melted and the pudding is smooth, for at least 30 seconds more.
4. Remove the pan from the heat, then stir in the vanilla and rum, if using. Pour the pudding into the cups.
5. Serve warm or at room temperature or chilled, if preferred. Cover and refrigerate the pudding, which should last for up to three days.
6. Serve plain with poured cream, whipped cream or creme fraiche.

Easy no-bake cheesecake with whipped cream topping

No-bake cheesecake is a lifesaver for hot summer days or when oven space is limited. Heavy cream powder ensures the filling stays light yet luxuriously creamy, without the risk of deflating.

Ingredients:

Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup powdered sugar
• Cooking spray

Filling:

• 2 (8 oz) packages cream cheese (softened)
• 1 1/2 cups whipped cream (made from reconstituted heavy cream powder)
• 3/4 cup sour cream
• 2/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Fresh strawberries and raspberries (for garnishing)

Directions:

1. Coat a 9-inch springform pan with the cooking spray. Cover the bottom of the pan with a sheet of parchment. Replace and secure the outer ring of the springform pan.
2. In a medium bowl, combine the graham cracker crumbs, powdered sugar and melted butter. The mixture should look like wet sand when you’re done. Firmly press the crumb mixture into the bottom of the pan and about one inch up the sides of the prepared springform pan. Freeze the crust, uncovered, while preparing the filling, for about 20 to 30 minutes.
3. Get a large bowl and use an electric mixer on medium speed to beat the cream cheese and powdered sugar. Mix for about three to five minutes, or until the mixture is smooth and creamy. Next, beat in the sour cream, vanilla, lemon juice and salt until combined for about one minute.
4. With the electric mixer on medium speed, beat the heavy cream in a large deep bowl until medium peaks form for about three minutes. Next, fold about half of the whipped cream mixture into the cream cheese mixture until just combined. Gently fold in the remaining half of the whipped cream until combined.
5. Remove the crust from the freezer. Pour the cream cheese mixture over the crust. Use an offset spatula to spread the mixture evenly. Cover the cheesecake tightly with plastic wrap and refrigerate for at least six hours or up to 12 hours.
6. Use the offset spatula or a knife to loosen the edges of the frozen cheesecake from the springform pan. Remove the outer ring.
7. Transfer the cheesecake to a plate or cake stand. Grab the parchment and gently wriggle it from under the cheesecake to remove it, then discard the parchment.
8. Garnish the cheesecake with the strawberries and raspberries. Cut the cheesecake into slices using a sharp knife. Wipe the knife clean between each slice.

Homemade cookies-and-cream ice cream

Ice cream is where heavy cream truly shines because its high fat content creates a smooth, creamy base. Heavy cream powder simplifies the process, eliminating the need for tempering or last-minute chilling.

Ingredients:

• 2 cups reconstituted heavy cream powder
• 1 cup whole milk (cold)
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 18 cream-filled chocolate sandwich cookies, divided (for example, Oreo cookies)

Directions:

1. Whisk the milk and sugar in a large bowl. Add the heavy cream and vanilla, and keep stirring to combine. Pour the mixture into the bowl of an electric ice cream maker and freeze according to the manufacturer’s instructions. Alternatively, freeze the mixture for three hours or longer.
2. Place 10 cookies in a plastic zipper storage bag. Use a rolling pin or meat mallet to crush the cookies into a fine, almost sandy consistency.
3. While the ice cream machine is running, add the crushed cookies to the thickened ice cream. Continue freezing the mixture until fully incorporated, or for about four more minutes. If freezing, add the crushed cookies and stir with a wooden spoon before putting the ice cream back in the freezer.
4. Once done, remove the bowl from the ice cream maker (or freezer) and pour the ice cream into a 9×5-inch loaf pan.
5. Roughly chop the remaining eight cookies and sprinkle them over the ice cream in the loaf pan. Fold gently to incorporate. Cover the pan with plastic wrap and place it in the freezer for two hours.
6. Scoop with an ice cream scoop and serve cold.

Heavy cream powder isn’t just a backup, it’s a versatile secret weapon for bakers and preppers. Whether you’re whipping up a last-minute dessert, stocking your homestead pantry or simply looking to reduce waste, this versatile ingredient delivers consistent, restaurant-quality results every time.

Where to find lab-verified Organic Heavy Cream Powder

The Health Ranger Store is here to help you find versatile ingredients for your cooking needs and your prepping stockpile. That’s why we’re proud to introduce clean, lab-verified and healthy food options such as Organic Heavy Cream Powder.

Available in handy 8 oz. pouches and made with high-quality organic cream and organic non-fat dry milk, our Health Ranger Select Organic Heavy Cream Powder is a highly versatile and delicious ingredient that contains plenty of protein, calcium and other nutrients. A survival cache must-have, this convenient and portable powder allows you to enhance your meals with a creamy taste even during SHTF scenarios when condiments might be scarce.

Also available in long-term storable #10 cans, our Health Ranger Select Organic Heavy Cream Powder contains no gluten or GMOs and is non-China and certified organic. It has also been thoroughly lab tested for glyphosate, heavy metals and microbiology.

Visit Health Ranger Store and Brighteon Store to find more lab-verified products. You can also check out Food.news for more decadent desserts made with natural ingredients.

Click on this link for a recipe for maple eggnog made with Organic Heavy Cream Powder.

Watch this clip for more information about Organic Heavy Cream Powder and why you should have it in your survival stockpile.

This video is from the Health Ranger Store channel on Brighteon.com.

More related stories:

Springtime superfood swaps: Seasonal flavors to brighten your plate.

Here’s a healthy and delicious tiger nut gingerbread cookie recipe you’ll love.

Super sprouts: Creative ways to incorporate sprouts into your meals.

Prepper recipes: How to make artisan pretzel bread.

Sources include:

SouthernLiving.com 1

Food52.com

SouthernLiving.com 2

SouthernLiving.com 3

HealthRangerStore.com 1

HealthRangerStore.com 2

HealthRangerStore.com 3

HealthRangerStore.com 4

Brighteon.com