Name: Cream Cheese Stabilized Whipped Cream
Yield: 12
Cuisine: French, American
Ingredients: 1/4 cup whipped cream cheese; 2 cups heavy cream (very cold also chill the bowl first before whipping); 1/2 cup powdered sugar; 1/2 teaspoon pure vanilla extract ( any extract flavoring can be added)

Stabilized Whipped Cream is a full-bodied stay-in-shaped whipped cream and perfect for any dessert like pies, dipping strawberries, or filling pastries!

This easy cream cheese is the secret ingredient for this whipped cream and not gelatin and with a few simple ingredients and basically only a few minutes, you'll be hooked on this recipe and all you'll ever need for all your baked goods.

When it comes to fresh, all-made-from-fresh this is the best topping for my favorite pie which is coconut cream and you can't at all taste the cream cheese in this whipped cream.

I never have gelatin on hand so using the cream cheese was a delicious addition that did the trick of holding the cream in shape.

Of course, if you're not into baking we have some tips below to make a shortened version using all store-bought ingredients, but truly if you love this creamy dream pie, you really will never go back to the quick instant pudding style again ever!

This whipped cream will be your new favorite and the easiest to prepare without any fuss, simply stabilized perfect whipped cream every time.

Scroll to the printable recipe and let's make this fabulous lick-the-spoon creamy dreamy whipped cream.

whipped cream with added cream cheese to stay firm and keep its shape

whipped cream filled collage of desserts

Stabilized Whipped Cream Reasons Why We Love This Recipe!

Thick and perfect texture
Holds its shape perfectly
Creamy yet silky
Easy and delicious!
For the win: Stabilized whipped cream maintains its shape, won't deflate, and looks fantastic on or in any dessert, plus the cream cheese won't alter the flavor it's just sensational!

ingredients for making Stabilized Whipped cream

Shopping List Cream Cheese Stabilized Whipped Cream

Cream cheese: I use whipped cream cheese however you can use regular just make sure it's at room temperature nice and soft!
Powdered sugar: this is a powdery sugar also another name for it is confectioner’s sugar
Heavy cream: this is full fat (and not the whipping cream which has less fat in it) it's heavy cream and it needs to be COLD!
Vanilla extract: we prefer Mexican vanilla when possible however you just need to make sure it's pure and not artificially flavored

whipped heavy cream collage to make stabilized whipped cream

Tips for Making The Absolute Best Stabilized Whipped Cream with NO Gelatin

This stabilized whipped cream will produce 4 cups of whipped cream
You will be able to frost 12 cupcakes, 1 13 x 9 sheet cake, or two 8-inch cakes.
It also works as a topping for topping a 9-inch pie Coconut Cream Pie ( as shown )
Chill the beaters and the bowl before starting by freezing them both for 12 minutes
After beating the cream cheese and the powdered sugar until creamy then add the heavy cream and whip for approximately 4 to 5 minutes on high speed (just until stiff DO NOT OVERBEAT)
This cream whipped will stay fresh and covered in the refrigerator for up to 4 days.
Stabilized whipped cream is perfect for filling cream puffs!
Heavy cream has the most fat content and that's the one to use when you're shopping!
Keep your dessert refrigerated until ready to serve.
The rule of thumb is that after 45 minutes you should refrigerate any dairy product
Can you use gelatin instead? Of course, you can but that's a different process
Can you use cornstarch: you can use 1 tablespoon per 1 cup of heavy cream however this will produce a lighter stability

powdered sugar and cream cheese whipped then added heavy cream

Pin for Later Cream Cheese Stabilized Whipped Cream

whipped cream pin for later that holds its shape using cream cheese in it

Cream Cheese Stabilized Whipped Cream is the Best Recipe Ever!

If you want a showpiece of a dessert, I am here to tell you this one will make you shine and be a masterpiece.

No weeping whipped cream oozing out of your crust or pastry and not ever a debacle, this is not only a delicious stabilized whipped cream it's 100% foolproof, you won't be sorry.

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French, American

Yield: 12

Author: Claudia Lamascolo

Cream Cheese Stabilized Whipped Cream

Stabilized Whipped Cream that keeps its shape for pies, pastries and the texture is firm yet creamy

Ingredients

1/4 cup whipped cream cheese
2 cups heavy cream (very cold also chill the bowl first before whipping)
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract ( any extract flavoring can be added)

Instructions

First, chill the bowl and beaters in the freezer for at least 12 minutes before starting.
Whip the cream cheese in the cold bowl with chilled beaters with the powdered sugar until evenly combined and smooth.
Slowly add the heavy cream and vanilla.
Beat until stiff peaks form but be very careful not to overbeat where it starts to look grainy.
Pile onto a pie, spread on cupcakes, cakes or any dessert that calls for whipped cream.
This will stay in shape for up to 3 days in the refrigerator.
Any leftover pies or desserts must be refrigerated.
Makes 4 cups and will keep 3 to 4 days refrigerated in a covered container.

Notes

Tips for Making The Absolute Best Stabilized Whipped Cream with NO Gelatin

This stabilized whipped cream will produce 4 cups of whipped cream
You will be able to frost 12 cupcakes, 1 13 x 9 sheet cake, or two 8-inch cakes.
It also works as a topping for topping a 9-inch pie Coconut Cream Pie ( as shown )
Chill the beaters and the bowl before starting by freezing them both for 12 minutes
After beating the cream cheese and the powdered sugar until creamy then add the heavy cream and whip for approximately 4 to 5 minutes on high speed (just until stiff DO NOT OVERBEAT)
This cream whipped will stay fresh and covered in the refrigerator for up to 4 days.
Stabilized whipped cream is perfect for filling cream puffs!
Heavy cream has the most fat content and that's the one to use when you're shopping!
Keep your dessert refrigerated until ready to serve.
The rule of thumb is that after 45 minutes you should refrigerate any dairy product
Can you use gelatin instead? Of course, you can but that's a different process
Can you use cornstarch: you can use 1 tablespoon per 1 cup of heavy cream however this will produce a lighter stability

Nutrition Facts

Calories

158

Fat (grams)

15 g

Sat. Fat (grams)

9 g

Carbs (grams)

6 g

Fiber (grams)

0 g

Net carbs

6 g

Sugar (grams)

6 g

Protein (grams)

1 g

Sodium (milligrams)

11 mg

Cholesterol (grams)

46 mg

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