This simple Stabilized Whipped Cream, made with heavy cream and cream cheese, is perfect for make-ahead desserts and will hold its shape without deflating for at least a day, if not longer.
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There is nothing like freshly made whipped cream on a favorite dessert. The downside to it though, is that it must be used immediately, as once it's finished whipping, it begins to deflate since there is nothing keeping those trapped air bubbles suspended in the cream. That is where stabilized whipped cream comes in: it's regular whipped cream that’s been given structure so it can holds its shape. There are a few ways to add that stabilization, with most methods calling for the addition of a thickening agent (such as gelatin). My favorite ingredient to use is cream cheese. It's simple to add, it creates a silky smooth texture with a nice mouthfeel nearly identical to whipped cream, and adds a very slight tang to it that only improves flavor to anything it's served with.
Ingredient Overview
The list here is short, as it should be.
- heavy cream or whipping cream (while there is a slight difference in fat percentages, either of these two products will work...just don't use light cream as there is not enough fat in it to get whipped up)
- cream cheese (the most stable version of this would be the product that is sold in a block (Philadelphia is undoubtedly the best)...while other cream cheese products, such as whipped cream cheese or cream cheese spread will work, they don't as much structure to the whipped cream as the original block of cream cheese does)
- granulated sugar (this is totally optional...per 1 cup of cream, at most 2 tablespoons is enough for a slightly sweetened whipped cream...but it's also okay to omit it all together since it's usually being served with something sweet...this may be a person opinion but whipped cream should be a contrast to the dessert, not an echo....if sugar is being used just use granulated white sugar....powdered sugar changes the texture and mouthfeel in a way that just doesn’t work)
- vanilla extract: also optional, but highly recommended, a little goes a long way to making a lovely balanced whipped cream
How to Make It
While it is possible to make this by hand, it's much easier to make it in a stand mixer or with an electric handheld mixer. Here is a quick visual overview of the process:
Step 1: Add the softened cream cheese, sugar and vanilla extract to a bowl. Please note, this photo shows a scaled up recipe of stabilized whipped cream.
Step 2: Whip on medium speed, scraping down the sides of the bowl halfway through for 2 minutes until the mixture is fully combined and lightened.
Step 3: Add heavy cream and whip on medium speed until the cream has reached soft stiff peaks, about 2 minutes.
Step 4: Use immediately or store for 1-2 days in the refrigerator.
How Long Will it Last?
Typically, cream cheese stabilized whipped cream will keep for about 2 days in the refrigerator. The cream may stay perfectly whipped for longer, but it can start to feel thick after 2 days. A remedy for this is to stir it with a spatula. A second trick is to stir in some unwhipped heavy cream, but just a little at a time.
It can keep its shape outside of the refrigerator for a few hours, but the longer the whipped cream sits out the softer it gets.
More Baking and Cooking Tutorials
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Full Recipe
Stabilized Whipped Cream
This simple stabilized whipped cream, made with heavy cream and cream cheese, is perfect for make-ahead desserts and holds its shape without deflating for at least a full day and often longer.
- Prep Time: 00:05
- Total Time: 5 minutes
- Yield: about 3 cups
- Category: Tutorial
- Method: Electric Mixer
Ingredients
- 4 tablespoons (60 grams) cream cheese, softened
- 2 tablespoons (25 grams) granulated sugar (optional)
- 1 teaspoon vanilla extract (optional)
- 1-½ cup (340 grams) cold heavy cream or whipping cream
Instructions
- In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
- Add the cold heavy cream and beat on medium speed until the cream has reached soft stiff peaks, about 2 minutes more. Watch closely during this process because it can go from perfectly whipped to over-whipped in a matter of seconds.
- Use immediately or keep refrigerated for up to 2 days until read to use.
Notes
The cream cheese sold as a block provides the most stability. Whipped or spreadable versions are less effective and won't add as much structure.
Heavy cream or whipping cream both work well, but don't use light cream or half and half.
Be careful not to overwhip, or the texture will become grainy, and "break". If it happens, it sometimes can be saved by gently folding in a splash of fresh cream, though not always.
The whipped cream holds its shape for at least 2 days in the fridge and a few hours at room temperature, though it will soften the longer it sits out.
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Rochelle Villenave
this was exactly what I was looking for to top my blueberry lime pie. Thanks!