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.
Find it online: https://everydaypie.com/stabilized-whipped-cream/