tabilized Whipped Cream Recipe
Discover this stabilized whipped cream recipe featuring two methods: gelatin and cream cheese. The cream cheese method creates a rich, creamy texture that holds its shape perfectly—ideal for cakes, pies, or hot cocoa!
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.