If you’re searching for a versatile topping to elevate your desserts, look no further than this Stabilized Whipped Cream recipe. Whether you’re topping a cake, filling pastries, or adding a delightful finish to your favorite treats, this whipped cream variation is the perfect choice. In this version, we introduce a touch of softened cream cheese as a stabilizing agent, providing structure and longevity to the cream’s form. However, if you’re in the mood for a softer and creamier alternative, we’ve got a classic whipped cream recipe for you as well!
Ingredients & Substitutions
- Cream Cheese: 2 ounces (57g) of softened cream cheese serves as the stabilizer, lending structure without the need for gelatin or cornstarch.
- Sugar: Sweeten the deal with ½ cup (100g) of granulated sugar, adding sweetness and stability to the whipped cream.
- Heavy Cream: Opt for 2 cups (476g) of heavy cream (heavy whipping cream), or use half-and-half as an alternative with a slightly different texture.
- Vanilla: Enhance the flavor with ½ teaspoon of vanilla extract. Feel free to skip or experiment with almond, peppermint, or lemon extracts for a unique twist.
- Salt: A pinch of kosher salt not only adds a savory balance but also acts as a stabilizer.
Stabilized vs. Regular Whipped Cream
Ever wondered about the difference between stabilized and regular whipped cream? Stabilized whipped cream, thanks to ingredients like cream cheese or gelatin, maintains its shape over time, making it ideal for intricate designs and layered desserts. On the other hand, regular whipped cream lacks stabilizing agents, perfect for instantly topping pies and cakes but prone to deflation over time.
How to Store & Freeze Whipped Cream
Once prepared, store your whipped cream in an airtight container in the refrigerator for 2-3 days. For extended storage, freeze it in a freezer-safe container for up to a couple of months. Thaw in the refrigerator and restore its texture with a good stir or whip before use.
- 2 ounces (57g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 cups (476g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- Begin by placing the bowl and whisk attachment from your stand mixer in the freezer for around 15 minutes, ensuring they are thoroughly chilled.
- Once chilled, add softened cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined.
- With the mixer off, pour in the heavy cream and resume mixing until soft peaks form.
- Scrape the bottom of the bowl to incorporate all of the cream cheese.
- Continue mixing until stiff peaks form. Be cautious not to overmix.
- Finally, add vanilla and a pinch of salt, giving it a final mix.
- Serve generously with your favorite desserts and enjoy the delightful creaminess!