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–+ servings
Fresh whipped cream blended with cream cheese.

Stabilized Whipped Cream

This Stabilized Whipped Cream is a whipped cream made thicker by adding cream cheese and powdered sugar. Use it as a Cool Whip substitute or anywhere you'd use whipped topping. 
4.16 from 50 votes
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Course: Dessert
Cuisine: American
Keyword: DIY Cool Whip, Homemade Cool Whip, Stabilized Whipped Cream, Stabilized Whipped Cream without gelatin
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3 cups
Calories: 461kcal
Author: Lynne Feifer

Equipment

  • Mixer

Ingredients

  • 4 ounces cream cheese softened for at least an hour at room temperature
  • ⅓ cup powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup heavy whipping cream

Instructions

  • In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
  • Transfer to a small bowl.
  • In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
  • Add the cream cheese by distributing it in thirds around the mixing bowl.
  • Beat until stiff peaks are formed.
  • Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups.

Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 17g | Protein: 4g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 150mg | Sodium: 152mg | Potassium: 115mg | Sugar: 15g | Vitamin A: 1674IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
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