Cream cheese and whipped cream combine for the best of both worlds. Cream cheese whipped cream is fluffy and light like whipped cream with just a bit of that cream cheese tang and extra stability. This stuff is amazing!
Make whipped cream even better with the addition of cream cheese. It adds that little bit of tang and helps to stabilize the whipped cream.
It is the perfect way to finish off so many desserts. You can pipe it on for extra flare or just add a dollop to make your treat extra tasty.
There is just something magical about adding a little whipped cream to desserts. Somehow it cuts through super rich desserts or adds flare to simple desserts.
It can even turn a bowl of fruit into something magical. And while a simple sweetened whipped cream is good, there are so many fun ways to make it even better.
But the whipped cream I use the most is this cream cheese whipped cream. I love how stable it is, so I can pipe simple designs onto desserts and they will hold their shape for hours.
The best part is, it is super simple to make. I suppose that is why I make it so often!
Can you pipe cream cheese whipped cream?
Yes! It should be plenty stiff to make swirls and simple piped patterns. Just be sure to refrigerate your dessert if you aren’t serving it right away.
Can you freeze cream cheese whipped cream?
Technically, yes. However, the texture will change a bit as it defrosts. If you are piping it onto a frozen dessert, I would say go for it. Otherwise, I would say just make it as you need it.
Both were served at Thanksgiving and were huge hits. The stabilized whipped cream made it look pretty and taste amazing.
Tips for making cream cheese whipped cream:
- Make sure the cream cheese is super smooth before you add the cream. You’ll want to scrape the bowl and the beater a couple of times to make sure there isn’t any clumps hiding anywhere.
- Drizzle the cream in slowly. This allows it to incorporate as you go.
- Whip it real good (ha!) after you add the cream. It should be really light and fluffy and hold a stiff peaks.
Uses for cream cheese whipped cream:
- Cream cheese whipped cream can be spooned into shortcakes, on top of pancakes or waffles too.
- It pipes well for flourishes, borders and more.
- I love piping some on top of no bake cheesecakes, pies and more for added flare.
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
Cream Cheese Whipped Cream
- 8 oz. cream cheese slightly softened
- 2 to 6 Tablespoons sugar amount depends on how sweet you like it, I tend to not make my whipped cream too sweet
- 1 teaspoon vanilla extract or bean paste
- 2 cups heavy whipping cream super cold
- For the best results, put your cream in the freezer for just a few minutes while your gather your ingredients and beat the cream cheese.
- It is best if your cream cheese is still at least cool when you get started, but you want it to be soft enough that your mixer can get it beaten smooth. Beat together the sugar, vanilla and cream cheese until smooth.
- With the mixer still running on medium, drizzle in the cream. Once it is all incorporated into the cream cheese and turn the mixer on high and whip until stiff peaks form.
- Pipe or spoon onto your dessert, store leftover in the refrigerator.