Stabilized Cream Cheese Whipped Cream
This luxurious Stabilized Cream Cheese Whipped Cream combines the rich tang of cream cheese with the light, airy texture of whipped heavy cream. The result is a sturdier whipped cream that holds its shape beautifully, making it the perfect topping for cakes, cupcakes, and other desserts. Ideal for layering between cake layers or for piping onto pastries, this whipped cream maintains its integrity longer than traditional whipped cream. Whether you're hosting a special occasion or just indulging yourself, this versatile recipe will elevate your desserts to a new level of deliciousness.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
cream cheese
8 ounces (room temperature)
sugar
1/2 cup
salt
1/8 teaspoon
vanilla extract
1 teaspoon
heavy cream
2 cups
Instructions
1
In a mixing bowl, beat the room temperature cream cheese, sugar, and salt using an electric mixer on medium-high speed for 1-2 minutes, or until the mixture is light and fluffy. Remember to scrape down the sides of the bowl to ensure even mixing.
2
Add the vanilla extract to the cream cheese mixture and beat for an additional 30 seconds until fully incorporated.
3
With the mixer on low speed, gradually pour in the heavy cream in a steady stream, allowing the cream to combine slowly with the cream cheese mixture.
4
Once the heavy cream is almost fully incorporated, increase the mixer speed to medium-high and continue beating for an additional 2-3 minutes, or until stiff peaks form. Be careful not to overbeat, as this can make the whipped cream grainy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Stabilized Cream Cheese Whipped Cream?
It is a luxurious topping that combines cream cheese with heavy cream to create a sturdier texture that holds its shape better than traditional whipped cream.
What ingredients are needed for this recipe?
You will need 8 ounces of room temperature cream cheese, 1/2 cup of sugar, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, and 2 cups of heavy cream.
How is this different from regular whipped cream?
The addition of cream cheese acts as a stabilizer, meaning the whipped cream will not deflate as quickly and is much better for piping and layering.
Can I use this for piping decorations?
Yes, this recipe is specifically designed to maintain its integrity, making it perfect for piping onto pastries or cupcakes.
Why does the cream cheese need to be at room temperature?
Room temperature cream cheese blends more smoothly with the sugar, preventing lumps in your final whipped cream.
Should the heavy cream be cold or room temperature?
The heavy cream should be cold when you add it to the mixture to ensure it whips up to the proper volume and stiff peaks.
How long should I beat the cream cheese and sugar?
Beat them on medium-high speed for about 1-2 minutes until the mixture is light and fluffy.
When do I add the vanilla extract?
Add the vanilla extract after the cream cheese and sugar are fluffy, then beat for an additional 30 seconds.
What is the best way to add the heavy cream?
Turn the mixer to low speed and gradually pour the heavy cream in a steady stream so it incorporates slowly.
How long does it take to reach stiff peaks?
Once the cream is added, increase the speed to medium-high and beat for 2-3 minutes until stiff peaks form.
Can I overbeat the whipped cream?
Yes, you should be careful not to overbeat the mixture as it can become grainy and lose its smooth texture.
Is it necessary to scrape down the sides of the bowl?
Yes, scraping the bowl ensures even mixing and prevents unblended chunks of cream cheese in the frosting.
What speed should the mixer be when adding the cream?
Use a low speed initially when pouring in the heavy cream to prevent splashing and ensure a smooth emulsion.
Can this be used as a cake filling?
Absolutely, its sturdy nature makes it ideal for layering between cake layers without squeezing out the sides.
How many ingredients are in this recipe?
There are 5 primary ingredients: cream cheese, sugar, salt, vanilla extract, and heavy cream.
Can I make this ahead of time?
Yes, because it is stabilized, it can be made a bit in advance and stored in the refrigerator until you are ready to use it.
Is this recipe gluten-free?
The standard ingredients listed (cream cheese, sugar, salt, vanilla, and heavy cream) are naturally gluten-free.
What kind of salt should I use?
A standard table salt or fine sea salt works best so that it dissolves easily into the cream cheese mixture.
Can I add food coloring to this recipe?
Yes, you can add food coloring once the mixture reaches soft peaks and continue beating until stiff peaks are reached.
How should I store leftover whipped cream?
Keep any leftover whipped cream in an airtight container in the refrigerator for up to 2-3 days.
Why is my whipped cream grainy?
Graininess usually occurs if the mixture is overbeaten or if the cream cheese was not sufficiently softened before mixing.
Can I substitute the vanilla extract?
Yes, you can use other extracts like almond or lemon, though vanilla is the most traditional flavor for this recipe.
Does this whipped cream taste like frosting?
It has a flavor profile between a light whipped cream and a cream cheese frosting, being less sweet and heavy than traditional frosting.
Can I use granulated sugar?
Yes, the recipe calls for 1/2 cup of sugar. Ensure it is fully beaten with the cream cheese so no grit remains.
Is an electric mixer required?
An electric mixer (handheld or stand) is highly recommended to achieve the necessary aeration and stiff peaks.
Can I use low-fat cream cheese?
While you can, full-fat cream cheese provides the best stability and richest flavor for this specific recipe.
Is this suitable for fruit tarts?
Yes, it is an excellent base or topping for fruit tarts because it won't weep into the crust as quickly as plain whipped cream.
What desserts go best with this?
It pairs wonderfully with pumpkin pie, strawberry shortcake, red velvet cupcakes, and fresh berries.
Can I freeze this whipped cream?
Freezing is not generally recommended as the texture may change or separate once thawed.
How much does this recipe make?
Based on 2 cups of heavy cream and 8 ounces of cream cheese, it makes roughly 4 to 5 cups of whipped topping.