Ingredients
Whipped Cream Mixture
- 2 oz (57g) cream cheese, room temperature
- ½ cup (57g) powdered sugar
- 2 cups (473ml) cold heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Chill Equipment: Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes to ensure the cream whips up quickly and achieves maximum volume.
- Prepare Cream Cheese Mixture: Remove the bowl from the freezer. Add the room temperature cream cheese and powdered sugar into the bowl. Using an electric mixer, beat for 1 minute until the mixture is smooth and creamy with no lumps.
- Whip the Cream: Add the cold heavy whipping cream and vanilla extract to the cream cheese mixture. Beat on high speed for 4-5 minutes until stiff peaks form. The cream should be scoopable with a spoon and hold its shape firmly.
- Use or Store: Use the stabilized whipped cream immediately on cakes, cupcakes, pies, or hot cocoa. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days without losing texture.
Notes
- Ensure cream cheese is at room temperature for smooth incorporation.
- Chilling the bowl and beaters helps to whip the cream more efficiently.
- Do not overbeat the cream to avoid turning it into butter.
- Use the stabilized whipped cream within 3 days for best freshness and texture.
- Prep Time: 15 minutes (including chilling time)
- Cook Time: 5 minutes
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
