Stabilized Whipped Cream
Discover my stabilized whipped cream recipe, comparing gelatin and cream cheese methods so you can choose the best fit. Once you try the cream cheese version, you will never go back!
Servings: 4 cups
Ingredients
- 2 oz (57g) cream cheese room temperature
- ½ cup (57g) powdered sugar
- 2 cups (473ml) cold heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
- Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
Nutrition
Calories: 257kcal | Carbohydrates: 10g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 38mg | Potassium: 66mg | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.1mg