Stabilized Whipped Cream
This Stabilized Whipped Cream uses cream cheese and confectioners' sugar for thickening so you can use it as a replacement for Cool Whip!
softened for at least an hour at room temperature
pure vanilla extract
heavy whipping cream
In a mixing bowl, beat the cream cheese with the confectioners' sugar and vanilla until soft and creamy.
Transfer to a small bowl if like me, you're not fortunate enough to have two mixers.
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.
Compliments of 365 Days of Baking and More