Stabilized Whipped Cream
User Reviews
5
Stabilized Whipped Cream
Description
Stabilized Whipped Cream is made by first beating softened cream cheese with powdered sugar until stiff peaks form, creating a sweet, tangy base. Separately, heavy cream and vanilla extract are whipped until soft peaks appear, then the cream cheese mixture is folded in and beaten briefly to combine into a creamy, stable whipped topping.
The addition of cream cheese lends structure to the whipped cream, helping it maintain firmness compared to standard whipped cream which can quickly lose volume. The result is a smooth, rich, and lightly sweetened topping suitable for frosting cakes, topping pies, or filling pastries.
This whipped cream holds well at room temperature and keeps its texture longer in the refrigerator, minimizing weeping or loss of airiness during serving.
Ingredients
- 8 ounces cream cheese , softened
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups heavy cream
Instructions
- Add the cream cheese and powdered sugar to your stand mixer at medium speed for 1 minutes until stiff peaks form. Remove from stand mixer and set aside.
- Add the heavy cream and vanilla to the stand mixer and beat on high speed until soft peaks form.
- Add in the cream cheese mixture and beat on medium speed until creamy, 1-2 minutes.
Notes
- This recipe is adapted from Mary at 365 Days of Baking, providing a reliable method for stable whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 46mg | 2% |
| Potassium | 33mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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