Stabilized Whipped Cream Recipe
Stabilized whipped cream made with cream cheese for a rich, sturdy texture that holds its shape for days in the fridge.
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.2 oz (57g) cream cheese, ½ cup (57g) powdered sugar
- 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.2 cups (473ml) cold heavy whipping cream, 1 tsp vanilla extract
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
Video
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