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    Stabilized Whipped Cream with Cream Cheese

    May 18, 2023 by stylesweet 3 Comments

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    Jump to Recipe - Print Recipe

    Working with whipped cream can be difficult. The trick to frosting a cake or piping on a cupcake is to use stabilized whipped cream. This stiff whipped cream holds its shape and spreads smoothing onto cakes.

    A bowl of whipped cream with a whisk

    Learn how to stabilize whipped cream with just one extra ingredient!

    This stabilized whipped cream frosting is made with the addition of cream cheese. It is just as light and fluffy as regular whipped cream, but it is easier to work with and won't deflate on you while you frost a cake.

    There are several different ways to thicken whipped cream and prolong its use before melting. This recipe is for stabilized whipped cream without gelatin.

    As summer approaches, I was inspired to create this recipe to pair with this reader favorite Mini Strawberry Chiffon Cake recipe.

    Jump to:
    • What is Stabilized Whipped Cream?
    • What Recipes Use Stabilized Whipped Cream?
    • Ingredients
    • Tools and Equipment
    • How to Stabilize Whipped Cream with Cream Cheese
    • Variations
    • Serving and Storage
    • Stabilized Whipped Cream Recipe FAQs
    • Tessa's Tips for Stiff Whipped Cream Frosting
    • Related Recipes
    • Recipe
    A slice of strawberry layer cake frosting with whipped cream

    What is Stabilized Whipped Cream?

    Whipped cream frosting is made from only a few ingredients, but it is primarily heavy cream (a liquid). Once whipped, air is beaten into the cream to thicken and turn it into a fluffy frosting.

    As you use whipped cream (like when spreading onto a cake), it begins to deflate and turn soft.

    Adding a small amount of cream cheese not only thickens the whipped cream, it stabilizes it so that it doesn't deflate as quickly and keeps its shape after piping.

    What Recipes Use Stabilized Whipped Cream?

    Whipped cream frosting is slightly sweet with hints of vanilla. You can use to frost cakes, pipe onto cupcakes, or for topping pie, like this Banana Cream Pie.

    It is still a relatively soft frosting, so don't get too crazy with it for filling sky-high layer cakes. If used between multiple layers of heavy cake, it can begin to squish out the sides under the weight of the cake.

    Instead, opt to use stabilized whipped cream for a light and fluffy two-layer cake like this Lemon Chiffon Cake or on top a this Olive Oil Yogurt Cake.

    Stabilized whipped cream works well for filling pastries, like these Raspberry Choux Cream Puffs or French Meringue Pavlovas.

    Ingredients

    Ingredients to make stabilized whipped cream

    Make stabilized whipped cream with just 4 ingredients:

    • Cream cheese
    • Icing (powdered) sugar
    • Vanilla extract
    • Heavy or whipping cream (look for 33 to 36% milk fat)

    Tools and Equipment

    All you really need to make whipped cream in a large mixing bowl and a whisk!

    An electric mixer (hand or stand) definitely comes in handy if you don't want an arm workout that day.

    How to Stabilize Whipped Cream with Cream Cheese

    Cream cheese combined with powdered sugar in a bowl

    Mix together the cream cheese and sugar until completely smooth.

    Heavy cream in a glass bowl that is starting to thicken

    Add the cream. Begin mixing on medium speed until the mixture begins to thicken.

    Whipped cream that has reached stiff peaks in a glass bowl

    Increase the speed and mix on high until thick and fluffy. Do not over mix.

    A whisk showing whipped cream stiff peaks

    When done, the whisk dipped into the frosting should come out holding stiff peaks.

    Hint: Do not over mix! Once the frosting thickens, stop the mixer and finish whisking by hand for more control. You will begin to see tracks left behind from the whisk when it is almost done.

    Variations

    Gelatin - add bloomed gelatin to your whipped cream frosting. Stabilized Whipped Cream with gelatin recipe.

    Milk Powder - I added a couple tablespoons of powdered milk along with the cream and it seemed to help with thickening whipped cream.

    Instant Pudding - this recipe uses a tablespoons of instant pudding mix to thicken whipped cream.

    Serving and Storage

    No matter how stable, keep whipped cream frosting refrigerated until serving.

    Frost cakes and cupcakes with stabilized whipped cream the same day that it is made. After, you can store a dessert with whipped cream frosting in the refrigerator for up to 3 days.

    It is not recommend for freezing, unless that is part of the recipe.

    Stabilized Whipped Cream Recipe FAQs

    What is stabilized whipped cream?

    Stabilized whipped cream is like regular whipped cream with additional ingredients like cream cheese, gelatin, instant pudding mix, milk powder, and cornstarch. These ingredients help thicken the frosting and make it less temperamental when frosting cakes or piping on cupcakes.

    How do you thicken whipped cream frosting?

    You can use a bit of cream cheese, milk powder, and instant pudding mix to help thicken whipped cream frosting.

    Does stabilized whipped cream melt?

    In the heat, even stabilized whipped cream will eventually melt.

    Does stabilized whipped cream need to be refrigerated?

    Yes. It needs to be kept chilled whenever possible since the primary ingredients are dairy.

    A bowl of stabilized whipped cream with a whisk inside

    Tessa's Tips for Stiff Whipped Cream Frosting

    • Keep the cream as cold as possible before getting started.
    • To keep from over-mixing, stop the electric mixer once the cream thickens and holds soft peaks then finish whisking by hand.
    • What happens if the cream is over-whipped and appears grainy? Add in a tablespoon or two of heavy cream and whisk to just combined.
    • Make sure to look for a heavy whipping cream that is between 33 to 35% MF (milk fat)
    • Use the whipped cream shortly after making.
    • For icing cakes, slightly under-whipping (medium peaks) so that it does not get over-worked as you go. Whisk until stiff peaks for piping.

    Related Recipes

    • A mini chiffon cake with strawberry filling and whipped cream frositng
      Mini Strawberry Chiffon Cake
    • a table full of pumpkin pies
      3 Festive Pumpkin Pie Decorations
    • Salted Honey No-Bake Peanut Butter Pie
    • Two layers of chiffon cake with lemon curd and mascarpone frosting
      Lemon Chiffon Cake with Mascarpone Cream

    Recipe

    A glass bowl with thick stabilized whipped cream inside and a whisk
    Print Recipe
    5 from 2 votes

    Stabilized Whipped Cream with Cream Cheese

    Light and fluffy stabilized whipped cream with just one extra ingredient!
    Prep Time5 minutes mins
    Total Time10 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: cream cheese, easy frosting recipe, stabelized whipped cream, whipped cream
    Servings: 10

    Ingredients

    • 2 tablespoon cream cheese
    • ½ cup powdered sugar
    • 2 cups heavy whipping cream
    • 1 tea vanilla extract

    Instructions

    • Using an electric mixer with the whisk attachment, or by hand, mix together the cream cheese and sugar until smooth.
    • Add the whipping cream and start mixing on medium speed until it begins to slightly thicken (this will help cream from spraying everywhere).
    • Increase the mixer to high and whip the cream until medium-soft peaks.
    • Continue to whip until stiff peaks or switch to a hand whisk and stir until thickened. This will help keep from accidentally over-mixing.
    • Add the vanilla and whisk to combine.
    • Use immediately for icing cakes and piping on cupcakes.

    Notes

    This recipe will be enough to ice and decorate a 6-inch layer cake or ice a dozen cupcakes. 
    If you accidentally over-mix and the whipped cream appears grainy, add about 2 tablespoons cream and whisk to combine. 
    « Lemon Thyme Cake
    Vanilla Cake with Strawberry Filling »

    Reader Interactions

    Comments

    1. Molly Jean

      May 30, 2023 at 2:18 pm

      5 stars
      This totally worked! The whipped cream easily piped on my banana cream pie without any added stress. Thanx!

      Reply
    2. Kass

      June 01, 2023 at 2:50 pm

      5 stars
      Whipped perfectly on first try! And whipped cream has always been my enemy. Also, I love the added taste from the cream cheese to balance the sweetness.

      Reply
      • stylesweet

        June 02, 2023 at 3:49 pm

        Amazing! Thank you. This is what I love to hear. I am so glad you enjoyed the recipe. I truly appreciate it!

        Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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