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.
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.