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cream cheese whipped cream
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5 from 1 vote

Cream Cheese Whipped cream

Cream Cheese Whipped cream is my secret cream that I use in many desserts. This cream is perfect for cupcakes, waffles, pancakes, pavlovas, or cake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Marina of www.everythingmarina.com

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.