Cream Cheese Whipped cream
Cream Cheese Whipped cream is my secret cream that I use in many desserts. It’s made with cream cheese, heavy whipped cream, and powdered sugar. I also add vanilla bean paste or vanilla extract. This cream is perfect for cupcakes, waffles, pancakes, pavlovas, or cake. Yes, you can use it to frost a cake! It’s not as stable as a buttercream frosting, but it’s so easy to make. You can increase the amount of cream cheese for an even thicker and tangier whipped cream.
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How to make Cream Cheese Whipped cream
Ingredients:
- pack of cream cheese, cold
- heavy whipping cream, cold
- powdered sugar (sifted)
- vanilla bean paste or
- vanilla extract
Tip from Marina: Place your mixing bowl in the fridge or freezer for 10- 15 minutes before starting.
Beat the cream cheese on medium speed for 1-2 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
Slowly drizzle in about 1/4 cup of heavy whipped cream and beat on medium speed until the cream cheese resembles a liquid mixture.
Continue to add the remaining heavy whipping cream and powdered sugar and beat on medium speed until stiff peaks form.
Add vanilla bean paste or vanilla extract and beat for 10-15 seconds. Use immediately and keep refrigerated.
Tip from Marina: Don’t over beat! If you overbeat this cream, the mixture will become soupy. And you will end up with butter.
This cream is amazing fruit dip. Or you can top a bowl of fresh berries for a delicious dessert.
Other desserts to use with this cream:
Can this recipe be made with a hand mixer?
This recipe can me made with a stand mixer or electric hand mixer.
Cream Cheese Whipped cream
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 226 gr or 8 oz pack cream cheese, cold
- 346 gr (1 ½ cup) heavy whipping cream, cold
- 130 gr (1 cup) powdered sugar (sifted)
- 5 gr (½ teaspoon) vanilla bean paste or
- 5 gr (1 teaspoon) vanilla extract
Instructions
- Beat the cream cheese on medium speed for 1-2 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Slowly drizzle in about 1/4 cup of heavy whipped cream and beat on medium speed until the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream and powdered sugar and beat on medium speed until stiff peaks form.
- Add vanilla bean paste or vanilla extract and beat for 10-15 seconds.
- Use immediately and keep refrigerated.
Made this cream and loved it so much! Great recipe! So delicious and easy to make! Waiting for more creams recipes!