Stabilized Whipped Cream with Cream Cheese
Light and fluffy stabilized whipped cream with just one extra ingredient!
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.