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Cream cheese whipped cream in a white bowl with a spoonful beside it

Cream Cheese Whipped Cream

Light whipped cream with a mild cream cheese tang, made with a gradual mixing method that helps it stay smooth enough for spooning, spreading or simple piping.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 2 1/2 cups

Ingredients
  

  • 4 ounces cream cheese 113 g; full-fat brick style, cool and pliable
  • 1/4 cup confectioners' sugar 30 g
  • 1 teaspoon vanilla extract 5 ml
  • fine salt one small pinch
  • 1 cup heavy whipping cream 240 ml; cold

Instructions
 

  • Beat the cream cheese, confectioners' sugar, vanilla and salt on medium-low speed until completely smooth. Scrape the bowl and beater.
    Smooth cream cheese base in a metal bowl before heavy cream is added
  • With the mixer on low, slowly add about one-quarter of the heavy cream. Mix until uniform, then scrape the bowl again.
    Cold heavy cream being poured into a smooth cream cheese mixture
  • Stream in the remaining cream. Increase the speed to medium-high and whip until the whisk leaves defined trails and stiff peaks hold with a slight curl at the tip.
  • Use immediately, or cover and refrigerate for up to 2 days. Keep desserts made with the cream chilled until close to serving.

Notes

Stop mixing when stiff peaks hold; overmixing can make the cream grainy. For spreading, stop just before very stiff peaks because spreading works the cream a little more.
Keyword cream cheese whipped cream, pipeable whipped cream, stabilized whipped cream, whipped cream cheese frosting