Stabilized Matcha Whipped Cream
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 cakes, cupcakes, pipe fun designs, and more!
Servings: 4 cups
Calories: 543kcal
Equipment
- large mixing bowl
Ingredients
- 4 ounces block cream cheese softened
- 1 - 1 ½ tablespoons matcha powder sifted, adjust to taste
- ¾ cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups 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.
Notes
Storage: I recommend using the stabilized whipped cream immediately for your dessert and not making it ahead of time. 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. :)
Nutrition
Serving: 1 cup | Calories: 543kcal | Carbohydrates: 28g | Protein: 10g | Fat: 43g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 138mg | Sodium: 232mg | Potassium: 197mg | Sugar: 27g | Vitamin A: 1952IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 1mg
