Stabilized Matcha Whipped Cream Frosting
Searching for a stabilized matcha whipped cream for your desserts? Look no further!
This whipped cream is stabilized using a bit of cream cheese (no gelatin needed = great for any vegetarians!), which adds such a nice velvety smooth texture. Use it to frost lighter cakes, cupcakes, pipe fun designs, and more!
What Is Stabilized Whipped Cream?
In comparison to regular whipped cream, stabilized whipped cream is thicker and sturdier. It holds its shape longer when piped or spread into a design, rather than falling flat.
There are a few different methods to stabilize whipped cream, some including gelatin, pudding mix, mascarpone, and cream cheese. I’ve tried them all, but my top two are definitely cream cheese or mascarpone. This is because they add such velvety creaminess and structure to the whipped cream, without any overpowering cheese-y flavor.
And since many of you on Instagram wanted to see a cream cheese version (mascarpone seemed to be hard to find in your areas!), I’ll be sharing the cream cheese stabilizer method! 🙂
Why You’ll Love This Recipe
- The recipe is super beginner friendly. The frosting easily comes together in one bowl and is a great alternative to making buttercream. No need to worry about the buttercream becoming too hard or soft!
- You can use it for so many recipes! It’s not-too-sweet, light, and super fluffy. You can frost and pipe designs on different desserts, like cakes, cupcakes, tiramisu, cheesecake, and more.
- It’s vegetarian-friendly! Making a cake or dessert for your a vegetarian friend? It’s best to use cream cheese instead of using gelatin and pudding mix (some include gelatin powder) as your thickening agents.
Ingredients
To make this matcha whipped cream frosting, you’ll need the following ingredients:
Ingredient Notes
- Make sure to use chilled heavy cream (interchangeable with heavy whipping cream) so it whips up easily.
- To stabilize our whipped cream, we will be using a few oz of a softened full-fat cream cheese block. The high fat content provides the structure and thickness the whipped cream needs when frosting or decorating desserts.
- It is very important to use block cream cheese instead of whipped cream or cream cheese from a tub. They have added ingredients that will not work as well in this recipe.
- Powdered sugar, culinary matcha powder, and vanilla extract provides the sweetness and flavor we’re looking for.
For the full list of ingredients and measurements, see the recipe card below.
How To Make Stabilized Matcha Whipped Cream
Step 1: Using an electric whisk, mix the softened cream cheese and matcha powder on medium speed until smooth, about 2-4 minutes. Turn the mixer to low and beat in the powdered sugar a third at a time until just combined.
Step 2: Add in the vanilla extract. Turn the mixer to medium speed and slowly drizzle heavy cream while beating. Stop mixing once you reach stiff peaks: there should be visible track marks from the whisk and the cream should easily hold its shape.
Whisked too much and now your whipped cream is chunky?
No worries! Add a splash or two of heavy cream. Mix on low speed until it smooths back out!
For full instructions, see the recipe card below.
FAQs
Cream cheese frosting typically uses an entire block of cream cheese or more and a bit of heavy cream. This recipe is the opposite: a lot of heavy cream and a bit of cream cheese!
I do not recommend using tub cream cheese because it has higher water content and different consistency. It will not be as stable if you were to use block cream cheese.
No, I would only use full-fat cream cheese. The high fat content helps make the whipped cream much more stabilized.
This is because the whipped cream was over whipped! No worries, you can 100% save it.
I recommend adding a splash of heavy cream and whipping again on low speed. Add more as needed. The whipped cream should smooth back out.
I’ve used 1x batch of this recipe to frost a 2-layer 6-inch cake, or 24 cupcakes. I recommend using this on lighter cakes, like chiffon or sponge. Heavy cakes may collapse.
At room temperature, the whipped cream should last about 2 hours. But if it’s warmer than that, it will be much less time and it will start to flatten/melt. Use your best judgment!
Storage
I recommend using the stabilized whipped cream immediately for your dessert and not making it ahead of time.
Since there is cream cheese in the whipped cream, it will slightly stiffen when chilled in the fridge. If you were to re-whip it, you will first have to let it come back to room temp, stir (possibly losing any fluffiness), and whip in more heavy cream until you get the desired consistency. It is honestly more work than if you were to make it the day of!
However, if you have any leftovers, you can store it in an airtight container in the fridge for up to 5 days. Scoop it on top of your oats, ice cream, brownies, etc. 🙂
More Matcha Recipes
🎥 Whipped Cream In Action!
I really hope you enjoy this stabilized matcha whipped cream frosting recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.
📖 Recipe
Stabilized Matcha Whipped Cream
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- large mixing bowl
Ingredients
- 4 ounces (113.4 g) block cream cheese softened
- 1 – 1 ½ tablespoons (15 g) matcha powder sifted, adjust to taste
- ¾ cup (90 g) powdered sugar
- 1 tablespoon (13 g) vanilla extract
- 2 cups (473.18 ml) heavy cream chilled
Instructions
- In a large mixing bowl, use hand mixer to whip 4 ounces block cream cheese and 1 – 1 ½ tablespoons matcha powder on medium speed until smooth, about 2-4 minutes.
- Turn the mixer to low and add ¾ cup powdered sugar, one third at a time. Mix until just combined.
- Add 1 tablespoon vanilla extract. Turn the mixer to medium speed and slowly drizzle in 2 cups heavy cream while mixing.Stop mixing as soon as you reach stiff peaks: there should be visible track marks from the whisk and the cream easily holds its shape.
- Enjoy! Use it to frost cupcakes, cakes… whatever your heart desires!!! 🙂
- Over mixed and the whipped cream is split and chunky? No worries! Add in a splash of heavy cream at a time and mix on low until it smooths back out.
I love this recipe so much, it was easy to follow and tastes soooooo good. I don’t like overwhelming tastes so I used 10g of matcha but it still tasted delicious! It held its shape really well after being piped too which is perfect.
Hi Lucy!!! Thank you so much for your comment. I’m so glad you enjoyed the recipe! Happy baking 😊💕