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. (I had not ever seen that done before and actually did it by accident!) It was a wonderful way to whip up the creamy topping! I also have a soft and creamy homemade whipped cream, too!
Stabilized Whipped Cream Ingredients & Smart 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 Stabilized 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
Ingredients
- 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
Instructions
- 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!
Video
Notes
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Can I decorate a cake with the stabilized whipped cream and keep it stored in the freezer fully decorated? Will freezing it at this point, cause any issues?
I have been doing this for years and it works beautifully. You don’t taste the cream cheese in the final product and it does not separate like plain whipped cream does.
I love your recipes but I don’t know how or where to save them. Could you give me some advice on this?
Download the app (removed by admin)…. It’s been a God sent!
Those apps literally steal money right out of my pocket. They take everything I work so hard on; testing, writing, photography.. and give it to you for free. The only way I have of making income is people coming to my website, and by using those hack apps you take away my, and every recipe developers, ability to earn income. Please don’t come onto my page and encourage people to engage in this shady practice. And please, for the love of God, take 1 extra second and just visit the WEBSITE of the recipe creator. It costs you nothing and doesn’t put my hard earned money in the pockets of greedy corporate America app designers.
All you have to do is click the link that Amanda provides in the comments, which takes you to her page. Then at the bottom of your screen on your phone, there should be a forward arrow. Click that, select messages and just text it to yourself. I do that all the time. That’s the only way I know how to do it, and I also will save the post on my Facebook page or share it to my own page.
I liked your recipe however ounces and cups proparti on in the same recipe is difficult to understand. I feel either cups or ounces fir all ingredients wd be better for people like me who will drill in their memory ! Thanking you for the amazing easy to make recipe
Could this me made in one of those SS whippers with the N2O nitrous oxide cartridge? Thank you – recipe looks good
I would like to know also. Although I rather doubt it would work.
You don’t use cream cheese to make whipped cream. It’s very easy to stabilize whipped cream without using cheese. All you need to use is a tsp. of baking soda. If you want it even thicker, use some marscapone creme’. Also, never EVER use granulated sugar to make whipped cream. It takes longer to dissolve. Use powdered sugar.
Hi Eileen! Thanks for sharing your opinion on the internet today. Everything you have stated is, in fact, an opinion. And in MY opinion, wrong. What you have shared is another option in the big world of whipped cream varieties, but your method isn’t the one and only option. Please feel free to continue doing whatever you like, and please do feel free to discontinue telling others that anything other than “your way” is the wrong way. As you can see why the numerous testimonies, this is a beautiful, delicious, perfect recipe that works fantastic and is reliable. It’s just heaven! I’m sad you won’t get to try it.
This is my all time favorite whipped cream recipe! I love this recipe because I can put a dessert with this whipped cream in my hubby’s lunch & it’s not all watery & broke down when he gets to break time. It’s heavenly on pumpkin pie! Thanks Amanda for another amazing recipe!
Does the stores sell different strengths of whipped cream. Like half or full cream
Amazing
I can’t wait to try it. Thank you. Where can I buy your books. I would love to try more of your recipes.