Baking & Pastry > Fillings & Assembly > Cake Fillings > Whipped Cream (Stabilized)

Cream Cheese Stabilized Whipped Cream

A tangy and delicious twist on classic stabilized whipped cream, perfect for pairing with fruit desserts or cakes with a hint of acidity.

Prep Time
5 minutes
Cook Time
0 minutes
Servings
About 2 cups
Ingredients
  • 1 cup Heavy Cream (at least 36% fat)
  • 4 oz Cream Cheese (cold, full-fat)
  • 1/4 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

Soften Cream Cheese (slightly)

Cut the cold cream cheese into cubes and let it sit at room temperature for about 5-10 minutes to slightly soften. It should still be cool to the touch, but not rock hard. This allows it to blend smoothly without leaving lumps.

Cream Cheese and Sugar

In a chilled bowl (or the bowl of a stand mixer), beat the slightly softened cream cheese and powdered sugar together until smooth and creamy. Ensure there are no lumps. This is crucial for a smooth final product.

Add Vanilla

Beat in the vanilla extract until combined.

Whip in Cream

Gradually pour in the cold heavy cream while beating on low speed. Once the cream is incorporated, increase the speed to medium-high and beat until stiff peaks form. Be careful not to overwhip.

Chill Before Using

Cover the bowl and refrigerate the cream cheese stabilized whipped cream for at least 30 minutes before using. This will help it firm up and hold its shape even better. This step is important for achieving optimal stability.

← Classic Vanilla Pastry Cream Dark Chocolate Ganache Filling →

FAQ

  • Can I use light cream cheese?

    While you can use light cream cheese, the texture and stability may be compromised. Full-fat cream cheese provides the best results for both flavor and structure.
  • How long will this last in the refrigerator?

    This cream cheese stabilized whipped cream will last for about 2-3 days in the refrigerator.
  • Can I add other flavors?

    Yes, you can add other flavors like lemon zest, a pinch of cinnamon, or a tablespoon of fruit puree to customize the flavor.
  • Why is my cream cheese whipped cream lumpy?

    This is likely because the cream cheese was too cold. Make sure to slightly soften it before beating it with the sugar.