Description
A simple recipe for Stabilized Whipped Cream using the cream-cheese method, perfect for frosting and desserts.
Ingredients
Scale
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1 pint (2 cups) cold heavy whipping cream
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and lump-free.
- Add powdered sugar and continue beating until fully combined and fluffy.
- Slowly pour in the cold heavy whipping cream while mixing on low speed.
- Once incorporated, increase speed to medium-high and whip until soft peaks form.
- Add vanilla extract and continue beating until stiff peaks form. Be careful not to overwhip or the mixture may become grainy.
- Use immediately for frosting cakes, cupcakes, pies, or desserts. Store in the refrigerator for up to 3–4 days; it will remain stable without deflating.
Notes
- Ensure cream cheese is softened for easier mixing.
- Use cold heavy whipping cream for best results.
- Store in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 3g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg