Description
If you’re looking for a rich, smooth, and sturdy whipped cream that doesn’t deflate or melt, this Stabilized Whipped Cream recipe is your go-to solution. Created by Stacie Vaughan, this recipe delivers a luscious topping that holds its shape beautifully, making it ideal for cakes, pies, cupcakes, and more. Best of all, it uses cream cheese to stabilize the texture—no gelatin required—and serves as an excellent substitute for store-bought Cool Whip.
Ingredients
- 1 package cream cheese (8oz/250g), softened
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups cold heavy whipping cream
Instructions
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Place a mixing bowl in the freezer for 15 minutes to chill.
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In a separate mixing bowl, use a mixer to cream together the powdered sugar, softened cream cheese, and vanilla extract until smooth and well combined.
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Remove the chilled bowl from the freezer and pour in the cold heavy whipping cream.
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Mix on medium speed for 1 to 2 minutes, then increase to high speed and beat until stiff peaks form.
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Gently fold the cream cheese mixture into the whipped cream.
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Beat on medium speed for another 1 to 2 minutes or until the mixture is smooth and fully blended.
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Use immediately or store in the refrigerator for 2 to 3 days.
Notes
Serving Tips
- Use stabilized whipped cream as a topping for pies, cakes, cupcakes, waffles, pancakes, or fruit.
- It’s perfect for piping decorative swirls on desserts because it holds its shape beautifully.
- Ideal as a substitute for Cool Whip in recipes that call for a light, fluffy topping.
- Serve cold for the best taste and texture.
Storage Tips
- Store in an airtight container in the refrigerator for up to 2 to 3 days.
- Do not freeze, as freezing can alter the texture and make it grainy once thawed.
- If it begins to lose volume, gently re-whip it for a few seconds before using.
- Keep away from heat or direct sunlight if serving at room temperature for a short period.