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