Searching for an easy, light stabilized whipped cream frosting for your desserts? I got you.
This gelatin-free whipped cream has such a velvety, smooth texture with slight tang from the cream cheese. Use it to frost lighter cakes, pipe fun designs, and more!
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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 here, I will be sharing the cream cheese method!
Want to try another flavor? Check out my matcha whipped cream frosting or my strawberry whipped cream frosting!
☁️ 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.
Check out my other stabilized frostings, curds, jams, and other spreads!
Ingredients
To make this stable whipped cream frosting, you’ll need the following ingredients:
- 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 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 Whipped Cream
Step 1: Whip softened cream cheese on medium speed until smooth, about 2-3 minutes. Add powdered sugar, mixing until combined.
Step 2: Add vanilla extract. Turn the mixer to medium speed and slowly drizzle in heavy cream while mixing. Stop mixing once you reach stiff peaks: there should be visible track marks from the whisk and the cream should easily hold its shape. Use the whipped cream to frost cakes, cupcakes, and more!
Whisked too much and now your whipped cream is chunky and split?
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 8-inch, or 24 cupcakes. I recommend using this on lighter cakes, like chiffon or sponge. Heavier 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, etc. 🙂
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe & Video
Stabilized Whipped Cream
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Equipment
- large mixing bowl
Ingredients
- 4 ounces (113.4 g) block cream cheese softened
- 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 on medium speed until smooth, about 2-4 minutes.
- Turn the mixer to low and add ¾ cup powdered sugar. 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. Once fully incorporated, keep mixing on medium high. Stop as soon as you reach the consistency you like.
- For frosting cakes, I prefer a slightly softer stiff peak. This is because spreading it around a lot makes it thicker over time, if that makes sense lol. You will get a feel for it as you frost! If using the frosting to pipe designs, I prefer stiff peaks. Either way, the whipped cream is very salvagable. Not thick enough? Whip it more! Over mixed and the frosting split? Add in a splash of heavy cream at a time and mix on low until it smooths back out.
