Cream Cheese Whipped Cream
Light, stabilized whipped cream made with cream cheese for a silky, pipeable topping or filling.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Spatula
- Piping Bag (optional)
Ingredients
Ingredients
- 1 cupheavy whipping cream
- 4 ouncescream cheesesoftened
- 1/2 cup 60 g powdered sugarsifted*
- 1 teaspoonlemon juice or vanilla extract
- 2 tablespoonsheavy whipping cream
- 1/2 ouncecream cheesesoftened
- 1 tablespoon 8 g powdered sugarsifted
- 1/8 teaspoonlemon juice or vanilla extract
Instructions
Instructions
- Place 1 cup heavy whipping cream in a large bowl or the bowl of a stand mixer and beat on medium-high until stiff peaks form. If using a stand mixer and you will use the same bowl for the next step, transfer the whipped cream to another bowl and set aside.
- In a second bowl, add 4 ounces softened cream cheese, ½ cup (60 g) powdered sugar (sifted), and 1 teaspoon lemon juice or vanilla extract. Beat on medium until smooth, scraping down the sides of the bowl as needed.
- Use a spatula to gently fold the whipped cream from step 1 into the cream cheese mixture from step 2 until uniform and light, stopping when no white streaks remain. Be careful not to overfold or deflate the whipped cream.
- In a small bowl, combine ½ ounce softened cream cheese, 2 tablespoons heavy whipping cream, 1 tablespoon (8 g) powdered sugar (sifted), and 1/8 teaspoon lemon juice or vanilla extract. Beat until smooth and holding soft–medium peaks (thick enough for piping or dolloping).
- Transfer the main cream cheese whipped cream to your serving dish or piping bag. Use the small mixture from step 4 to pipe or dollop decorative tops, or serve it alongside the main mixture.
- Serve immediately, or refrigerate briefly if you prefer a firmer texture before serving.
Notes
Notes
*For a less sweet whipped cream, cut the sugar by about ⅓.
To substitute granulated sugar for powdered sugar, use ¼ cup granulated sugar for the full batch or 2 teaspoons for a single serving.
*If whipping the cream by hand, chill the bowl in the freezer for 15 minutes before starting. This will help your cream whisk up a little faster and more easily.
*Use a smaller bowl to make the single-serving whipped cream. You will need to use a handheld electric mixer or a whisk and arm power to make a single serving because a stand mixer is unable to process an amount this small.
Storage:
Store leftover whipped cream in an airtight container in the refrigerator. The whipped cream will firm up considerably once chilled because of the cream cheese.
*For a less sweet whipped cream, cut the sugar by about ⅓.
To substitute granulated sugar for powdered sugar, use ¼ cup granulated sugar for the full batch or 2 teaspoons for a single serving.
*If whipping the cream by hand, chill the bowl in the freezer for 15 minutes before starting. This will help your cream whisk up a little faster and more easily.
*Use a smaller bowl to make the single-serving whipped cream. You will need to use a handheld electric mixer or a whisk and arm power to make a single serving because a stand mixer is unable to process an amount this small.
Storage:
Store leftover whipped cream in an airtight container in the refrigerator. The whipped cream will firm up considerably once chilled because of the cream cheese.