Elevate your desserts with this Stabilized Whipped Cream recipe! Whether you’re topping cakes, cupcakes, pies, or hot cocoa, this whipped cream holds its shape beautifully, thanks to the added cream cheese. It’s creamy, perfectly sweetened, and incredibly easy to make. Once you try this method, you’ll never go back to regular whipped cream!
Easy Stabilized Whipped Cream Recipe
This recipe uses cream cheese to stabilize the whipped cream, giving it a luscious texture and the ability to hold its shape for days. It’s rich, slightly tangy, and works wonderfully for piping decorations or as a filling for desserts. With just 4 simple ingredients, you can whip up a batch of this foolproof whipped cream in minutes!
Why Our Stabilized Whipped Cream Is the Best
Unlike regular whipped cream that can deflate quickly, this Stabilized Whipped Cream stays fluffy and firm for up to 3 days. The cream cheese method adds a subtle tang that enhances the flavor, while the powdered sugar sweetens it just enough. It’s versatile, delicious, and incredibly easy to work with—perfect for both novice and experienced bakers.
Ingredients Notes for Stabilized Whipped Cream
Each ingredient is key to achieving a perfectly stabilized whipped cream:
- 2 oz (57g) cream cheese (room temperature): Stabilizes the whipped cream while adding a subtle richness and tangy flavor.
- ½ cup (57g) powdered sugar: Sweetens the whipped cream and helps stabilize it further.
- 2 cups (473ml) cold heavy whipping cream: The main ingredient for creating the fluffy, airy texture. Make sure it’s very cold for best results.
- 1 tsp vanilla extract: Adds a warm, sweet flavor to complement desserts.
Kitchen Tools Needed for Stabilized Whipped Cream
- Metal or glass mixing bowl (chilled)
- Electric hand mixer or stand mixer with whisk attachment
- Spatula
- Measuring cups and spoons
How to Make Stabilized Whipped Cream
This recipe comes together in just 3 easy steps!
1. Chill the Bowl and Beaters
- Place a metal or glass mixing bowl and the beaters in the freezer for 15 minutes. Chilling them ensures the cream whips up quickly and maintains its structure.
2. Beat the Cream Cheese and Sugar
- Remove the bowl and beaters from the freezer. Add 2 oz cream cheese and ½ cup powdered sugar to the bowl. Beat with an electric mixer for 1 minute, or until smooth and creamy.
3. Add the Heavy Cream and Whip
- Add 2 cups cold heavy whipping cream and 1 tsp vanilla extract to the bowl. Beat on high speed for 4–5 minutes, or until stiff peaks form. The whipped cream should be scoopable and hold its shape when piped.
How to Store Stabilized Whipped Cream
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before using, if needed.
- Freezer: While freezing whipped cream can alter its texture, you can freeze small dollops on parchment paper, then transfer them to a freezer bag for up to 1 month. Use frozen dollops as toppings for hot cocoa or desserts.
Stabilized Whipped Cream Variations
- Chocolate Whipped Cream: Add 2–3 tablespoons of cocoa powder with the powdered sugar for a rich, chocolatey twist.
- Citrus Whipped Cream: Add 1 teaspoon of lemon or orange zest for a bright, zesty flavor.
- Coffee Whipped Cream: Mix in 1 teaspoon of instant coffee powder or espresso powder for a mocha-like topping.
- Mint Whipped Cream: Add a drop of peppermint extract for a refreshing, minty flavor—perfect for holiday desserts.
- Cinnamon-Spiced Whipped Cream: Stir in ½ teaspoon of ground cinnamon with the sugar for a warm, spiced touch.
What to Use Stabilized Whipped Cream On
This stabilized whipped cream pairs beautifully with:
- Cakes: Frost a layer cake or use it as a filling for sponge cakes.
- Cupcakes: Pipe it on top for an elegant finish.
- Pies: Serve a dollop alongside pumpkin pie, pecan pie, or fruit pies.
- Hot Cocoa: Top a mug of hot chocolate with a swirl of whipped cream and a drizzle of chocolate syrup.
- Parfaits: Layer it with fruit and granola for a light, delicious dessert.
Top Tips for Perfect Stabilized Whipped Cream
- Chill Everything: Keep the bowl, beaters, and heavy cream cold for best results. Warm cream won’t whip up properly.
- Room Temperature Cream Cheese: Softened cream cheese blends more smoothly with the sugar, preventing lumps.
- Don’t Overbeat: Stop mixing as soon as stiff peaks form to avoid turning the whipped cream into butter.
- Add Flavor Gradually: Start with 1 teaspoon of vanilla and adjust to taste.
- Pipe Immediately: Use the whipped cream right after making it for the best texture and ease of piping.
Helpful Notes
- If you don’t have cream cheese, you can stabilize whipped cream with a teaspoon of unflavored gelatin dissolved in water, but the cream cheese method is simpler and more flavorful.
- Powdered sugar is preferred over granulated sugar because it dissolves easily and contains cornstarch, which aids in stabilization.
- To color the whipped cream, add a drop of food coloring during the whipping process.
Tips from Well-Known Chefs
- Martha Stewart recommends chilling your tools and ingredients for consistent results with whipped cream recipes.
- Ina Garten suggests using high-quality vanilla extract for the best flavor.
- Sally McKenney highlights the importance of using fresh, cold cream for achieving maximum volume.
Frequently Asked Questions (FAQ)
1. Can I make this recipe without cream cheese?
Yes, you can stabilize whipped cream using unflavored gelatin or a small amount of cornstarch instead of cream cheese.
2. Can I make this recipe in advance?
Yes! This whipped cream holds its shape for up to 3 days when stored in the refrigerator.
3. Can I use this whipped cream for piping?
Absolutely! This stabilized whipped cream is firm enough for piping decorations on cakes and cupcakes.
4. Can I use granulated sugar instead of powdered sugar?
Powdered sugar is recommended because it dissolves more easily and helps with stabilization. Granulated sugar may result in a grainy texture.
5. What happens if I overwhip the cream?
Overwhipping can cause the cream to separate and turn into butter. Stop mixing as soon as stiff peaks form.
tabilized Whipped Cream Recipe
Ingredients
- – 2 oz 57g cream cheese (room temperature)
- – ½ cup 57g powdered sugar
- – 2 cups 473ml cold heavy whipping cream
- – 1 tsp vanilla extract
Instructions
- Chill Tools: Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes to chill.
- Mix Cream Cheese: Remove the bowl from the freezer. Add the cream cheese and powdered sugar. Beat with an electric mixer for 1 minute, or until smooth and creamy.
- Whip Cream: Add the heavy whipping cream and vanilla extract. Beat with an electric mixer on high speed for 4-5 minutes, or until stiff peaks form and the cream is scoopable with a spoon and holds its shape.
- Serve: Use immediately on cakes, cupcakes, pies, or hot cocoa. Store any leftovers in a container in the refrigerator for up to 3 days.
Notes
- Ensure the cream cheese is at room temperature for smooth blending.
- For extra stability, you can chill the whipped cream before using.
- This recipe is perfect for decorating and piping due to its firmness.