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Delicious Cream Cheese Stabilized Whipped Cream: Your New Go-To Topping

Stabilized Whipped Cream is an irresistible, velvety topping that’s perfect for any dessert. Whether you’re dolloping it on pies, dipping strawberries, or filling pastries, this whipped cream is sure to impress!

The secret to this smooth texture? Cream cheese, not gelatin! With just a few pantry staples and a quick preparation time, you’ll find yourself reaching for this recipe time and again for all your culinary creations.

This whipped cream is especially delightful atop my favorite—coconut cream pie. And don’t worry; the cream cheese blends seamlessly, so you won’t even notice it’s there. I often find myself without gelatin, making cream cheese an excellent alternative that stabilizes the cream without compromising flavor.

If baking isn’t your thing, don’t fret! Below, I’ve included some quick tips to create a shortcut version with store-bought ingredients. However, once you try this creamy dream whipped cream, you’ll undoubtedly want to skip the instant pudding mix forever!

Let’s dive in and whip up this luscious, stable whipped cream. Scroll down for the printable recipe and let’s get started!

Why We Love This Stabilized Whipped Cream Recipe

Thick, perfect texture that makes every dessert look stunning.
Holds its shape flawlessly, maintaining its beauty for days.
Creamy yet silky, offering a luxurious mouthfeel.
Simple and delicious—what’s not to love?
Stabilized whipped cream is a game-changer; it won’t deflate and looks magnificent on any dessert. Plus, the cream cheese enhances the taste without being overpowering!

Shopping List for Cream Cheese Stabilized Whipped Cream

Cream Cheese: Use whipped cream cheese for ease, or regular cream cheese; just ensure it’s at room temperature for easy mixing.
Powdered Sugar: Also known as confectioner’s sugar, this will provide sweetness with a smooth finish.
Heavy Cream: Look for full-fat heavy cream (whipping cream has less fat) and ensure it’s cold for optimal whipping.
Vanilla Extract: Opt for pure vanilla extract for the best flavor. Mexican vanilla is a delightful choice, if available!

Tips for Making the Absolute Best Stabilized Whipped Cream without Gelatin

This stabilized whipped cream produces about 4 cups!
Can frost 12 cupcakes, one 13×9-inch sheet cake, or two 8-inch round cakes.
Wonderfully enhances the flavor of a 9-inch coconut cream pie—try it!
For best results, chill both the bowl and beaters for about 12 minutes before starting.
After mixing the cream cheese and powdered sugar until smooth, add the heavy cream and whip on high speed for around 4 to 5 minutes. Just remember: stop beating once stiff peaks form to avoid a grainy texture.
The whipped cream can stay fresh and covered in the refrigerator for up to 4 days.
Perfect for filling cream puffs in addition to topping desserts!
When shopping, always select heavy cream with the highest fat content.
Keep any prepared dessert refrigerated until you’re ready to serve.
Please remember, dairy products should be refrigerated after 45 minutes.
Thinking of using gelatin? It’s an option, but the method varies. Cornstarch can also be used (1 tablespoon per cup of heavy cream) but will provide a lighter texture than cream cheese.

Cream Cheese Stabilized Whipped Cream: The Best Recipe Ever!

When it comes to creating a stunning dessert, this whipped cream is a must. It’s foolproof, ensuring you’ll avoid the dreaded slumping or weeping whipped cream ruining your beautifully crafted desserts.

Ingredients

1/4 cup whipped cream cheese
2 cups heavy cream (very cold, chill the bowl beforehand)
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract (you can add any other flavorings too!)

Instructions

Start by chilling the bowl and beaters in the freezer for at least 12 minutes.
In the cold bowl, whip the cream cheese and powdered sugar together until smooth and creamy.
Gradually add in the heavy cream and vanilla extract.
Beat until stiff peaks form, but be careful not to overbeat, as this can create a grainy texture.
Dollop or spread generously on pies, cupcakes, cakes, or any dessert that desires a whipped cream topping.
Store any leftovers in the refrigerator, where they’ll hold their shape for up to three days.