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.
Servings: 3 cups
Calories: 831kcal
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 vanilla extract
Instructions
How to Make Cheem Cheese Whipped Cream
- 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.
Notes
Measure all ingredients correctly.
Make sure you are using all cold ingredients.
Nutrition
Serving: 1cup | Calories: 831kcal | Carbohydrates: 52g | Protein: 8g | Fat: 68g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 206mg | Sodium: 269mg | Potassium: 210mg | Sugar: 50g | Vitamin A: 2707IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.2mg
