Stabilized Whipped Cream
Searching for an easy, light stabilized whipped cream 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!A 1x batch was enough to frost and decorate a 2-layer 8-inch cake.
Servings: 4 cups
Calories: 531kcal
Equipment
- large mixing bowl
Ingredients
- 4 ounces block cream cheese softened
- 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 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.
Video
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: 531kcal | Carbohydrates: 28g | Protein: 8g | Fat: 43g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 138mg | Sodium: 232mg | Potassium: 197mg | Sugar: 27g | Vitamin A: 1764IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 0.2mg
