Stable cream cheese whipped cream in minutes! Fluffy and pipeable, perfect for cakes, pies, or dipping fruit - rich flavor, light texture, and holds its shape beautifully.
I made an easy version of whipped cream that can also be used for frosting, since it's a little more stable. it's easy to spread, and becomes a little more firm after chilling which is nice.
This is a fantastic base for sooo many things! We love it on top of caramel apple pie but it also works as a cheesecake whipped cream layer in things like easy banana cream pie bars or blueberry jello salad that taste lighter than cheesecake but heavier than whipped cream.
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Why You'll Love This Recipe
- Taste: a more firm whipped cream, sweet with a hint of cheesecake flavor from the cream cheese.
- Ease: No cooking required, just whipping everything in the correct order.
- Time: 5 minutes. Pretty quick!
🛒 Key Ingredients
- Cream cheese - full fat is best for a more firm whipped cream. Fat free and neufchatel ⅓ fat work but are slightly less stable.
- Heavy cream - must be heavy, not half and half or coffee creamer. We're talking 30-35% fat that's found in most grocery stores.
- Powdered sugar - the cornstarch in powdered sugar helps our case for stable whipped cream.
See the recipe card below for full information on ingredients and quantities.
Top Tip: Make sure both your cream cheese and heavy cream are COLD or they won't whip well!
✏️ Substitutions & Variations
- Add powdered fruit like freeze dried strawberries to make strawberry cream cheese whipped cream.
- Add a flavored extract like maple or almond.
🧑🍳 Instructions
- Step 1. In a bowl, Use an electric mixer to mix together the cream cheese, powdered sugar, and vanilla. Start on low speed and increase to med/high for about 1 minute, until the cream cheese is smooth. Scrape the edges of the bowl to get any firm chunks mixed in.
- Step 2. Add about ½ cup of heavy cream to the cream cheese and sugar mixture. Mix well for about 30 seconds until cream cheese is smooth and cream is fully mixed in.
Pro Tip: Adding the cream a little at a time helps to thin out the cream cheese and prevent lumps in your whipped cream.
- Step 3. Continue adding the cream in ½ cup increments, mixing 1 minute in between each addition until the cream cheese is thinned out and smooth in the cream.
- Step 4. Increase the speed to high, and keep mixing for 2-3 minutes until the cream becomes light and fluffy. Spread or pipe onto dessert of choice, like cream cheese pumpkin pie!
Note: It will still behave similarly to whipped cream and will melt if warm or put on a warm dessert.
📌 Troubleshooting
- It's runny! - sounds like it wasn't whipped enough/fast enough or it's too warm. Try chilling for 30 minutes, adding a ½ teaspoon of a stabilizer like cornstarch, and re-whipping with an electric mixer for 1-2 minutes.
❄️ Make Ahead, Store, and Freezing Tips
Make ahead: It's really easy to make this fresh, but you can make it up to 2 days ahead of time.
Freezing not recommended, it will lose its structure and go runny when thawed.
❓Frequently Asked Questions
It will behave like whipped cream, so as long as the pie or curd filling is chilled it should be fine.
add cold cream by tablespoon and gently re-whip; chill and re-whisk; or use blender/emulsifier method with caution.
Serving Ideas
- As a base for no churn cherry cheesecake ice cream or pumpkin fluff dip.
- On top of tarts, pies, or cake!
- Spread over bars, jello (hello easy cranberry jello!!), or eggnog rice pudding.
Recipes to Use Whipped Cream On
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Cream Cheese Whipped Cream
Equipment
Ingredients
- 4 oz full fat cream cheese cold
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups heavy whipping cream cold
Instructions
- Step 1. In a bowl, Use and electric mixer to mix together 4 oz full fat cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla extract . Start on low speed and increase to med/high for about 1 minute, until the cream cheese is smooth.
- Add about ½ cup of heavy cream to the cream cheese and sugar mixture. Mix well for about 30 seconds, until cream cheese is smooth and cream is fully mixed in.
- Continue adding the cream in ½ cup increments, mixing 1 minute in between each addition until the cream cheese is thinned out and smooth in the cream.
- Increase the speed to high, and keep mixing for 2-3 minutes until the cream becomes light and fluffy.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
This has become our favorite whipped cream recipe to add to fruit salads, on pies, and to make for hot chocolate in winter. It's such an easy recipe and the cream cheese really makes it yummy!