Cream Cheese Whipped Cream
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.
Servings: 8
Calories: 285kcal
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
Store refrigerated for up to 3 days.
Make sure cream cheese and whipped cream are cold or they won't whip well.
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.
Nutrition
Calories: 285kcal | Carbohydrates: 10g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 61mg | Potassium: 77mg | Sugar: 10g | Vitamin A: 1078IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 0.1mg
