Stabilized Whipped Cream is a versatile ingredient that can be used in many types of desserts from frosting to filling to a topping. In this recipe, I used a little bit of softened cream cheese as the stabilizer to help hold the shape. It was a wonderful way to whip up the creamy topping, so I had to try it! I also have a soft and creamy homemade whipped cream, too!
Ingredients & Substitutions
Cream Cheese: Softened cream cheese is used as the ‘stabilizer’ in this recipe. It adds some structure to the whipped cream without using a stabilizing agent like gelatin or cornstarch.
Sugar: Granulated sugar is an important ingredient in stabilized whipped cream. It adds sweetness, helps to stabilize the cream, and affects the texture of the final product.
Heavy Cream: Heavy cream, also known as heavy whipping cream, contains a higher percentage of milkfat compared to other types of cream like light cream and half-and-half. Typically, it has a fat content of 36% or more. If you don’t have heavy cream on hand, you can use half-and-half as a substitute. However, keep in mind that half-and-half has a lower fat content than heavy cream and may not give you the same rich, creamy texture in this recipe.
Vanilla: Vanilla extract enhances the flavor of the whipped cream. However, you could leave it if preferred. Or, substitute other flavor extracts like almond, peppermint, or lemon for a different flavor profile.
Salt: Adding salt to the whipped cream brings out the sweetness of the whipped cream. It also acts as a stabilizer.
What is the Difference Between Stabilized and Regular Whipped Cream?
Stabilized whipped cream has a stabilizing ingredient, like cream cheese or gelatin, that helps it hold its shape and prevents it from breaking down or deflating over time. This makes it ideal for use in multi-layered desserts and for piping decorative designs. Regular whipped cream, on the other hand, is made by whipping heavy cream until it forms soft peaks. While it’s perfect for topping pies, cakes, and other desserts, it lacks stabilizing ingredients, so it can quickly lose its texture and deflate. This makes it unsuitable for decorative or multi-layered desserts.
How to Store & Freeze Whipped Cream
Once made, store the whipped cream in an airtight container in the refrigerator. It will last 2-3 days.
For longer storage, freeze it. To freeze stabilized whipped cream, store it in a freezer-safe container for up to a couple of months. When ready to use, transfer the frozen whipped cream to the refrigerator to thaw. Once the whipped cream has thawed completely, give it a good stir or whip it again to restore its texture before using it.
Stabilized Whipped Cream
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- Before starting, place the bowl and whisk attachment from your stand mixer* into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
- Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
- With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
- Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.
- With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
- Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
- Serve it with your favorite desserts!
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I absolutely enjoy Amanda’s cookbook.
Her recipes are great and easy to follow. I live in Canada and love comfort food especially during the winter months.
I share these recipes with family and friends when possible.
Could you use the Stevia instead of sugar in the stabilized cream?
I have not tested that so can’t speak to its effectiveness.
Or even just halving the sugar? or maybe 50/50 sugar and Stevia?
Amanda l love your recipes. So does my family. I always have a very small slice after l make your delicious recipes. Then l pass them on to family and neighbors. I’m a type 1 diabetic so l can’t have more than a taste it’s not worth the extra insulin. I cook with a mask on so when l go to taste l hit the mask 😷 cuts out the extra calories. I love decorating cakes. What are the name of your cook books please l want to buy them.
From someone who
Loves your recipes T/Y
I have used this for years! I use it for icing cakes as my granddaughter doesn’t like buttercream or anything super sweet. This is rich but not too sweet and holds up for days! I also add dark chocolate cocoa and fill cream puffs with it. I will be “inventing” a special dark chocolate layered cake for another granddaughter’s sweet 16 birthday next month and this (with the dark chocolate) will be one of the layers!
Can this sit out on a decorated cake and not melt??? Like fir wedding cakes?
You can add it to a cake but it will still behave exactly like store-bought cool whip. Stable enough to hold its shape but still susceptible to elements.
New frosting recipe
I have a question …… if I sub out the cream cheese. How much gelatin or cornstarch would I need?
That would be a different recipe.
Can you freeze this?
I love your recipes but had my first fail with this one. I used light thickened cream. Would this be why mine curdled do you think? I want to give it another go.
Oh no! Yes, light cream is not a viable substitution in this recipe. Sorry that happened!
Instan pudding is good too. And you used any flavor.
Hello, Ada – I am intrigued…are you simply adding a box of instant pudding to this recipe? Sounds yummy.