Cream Cheese Whipped Cream
This Cream Cheese Whipped Cream is SO EASY! Rich, tangy, and fluffy, it’s the perfect topping to elevate any dessert.
Equipment
- Mixing Bowl
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Serving Dish
Ingredients
- 1 cup heavy whipping cream
- 4 ounces cream cheese softened
- ½ cup powdered sugar 60g, sifted
- 1 teaspoon lemon juice or vanilla extract
- 2 tablespoons heavy whipping cream
- 2 ounces cream cheese softened
- 1 tablespoon powdered sugar 8g, sifted
- ½ teaspoon lemon juice or vanilla extract
Instructions
- In a large mixing bowl, combine the softened cream cheese and the sifted powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the lemon juice or vanilla extract to the cream cheese mixture. Mix again for about 30 seconds to blend flavors.
- In a separate bowl, whip the heavy whipping cream on medium-high speed until soft peaks form, about 3-4 minutes. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined and no streaks remain.
- Whip together the additional 2 tablespoons heavy whipping cream, 2 ounces cream cheese, 1 tablespoon powdered sugar, and ½ teaspoon lemon juice or vanilla extract until smooth. Gently fold this into the main mixture.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Use mascarpone cheese as a substitute for cream cheese for a similar flavor.
- Adjust the powdered sugar to control sweetness according to your taste.
- Store whipped cream in an airtight container and stir gently before serving to restore volume.
- Do not overwhip the cream to avoid turning it into butter.
- For a dairy-free option, substitute heavy whipping cream with coconut cream.