Stabilized Whipped Cream is a versatile ingredient that can be used in many types of desserts from frosting to filling to a topping.
Prep Time10 minutesmins
Chilling Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Keyword: Stabilized Whipped Cream
Servings: 3cups
Author: Amanda Rettke--iambaker.net
Ingredients
2ouncescream cheese,softened
½cup(100 g) granulated sugar
2cups(476 g) heavy cream
½teaspoonvanilla extract
1pinchkosher 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
*You can also use a handheld mixer, but you will still need to use a chilled bowl.