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.
Maple whipped cream is one example, or chocolate whipped cream. Or go wild with some mocha whipped cream.
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!
As you can see above, it makes a great topping for no bake key lime pie. Or serve it with a pound cake or sand torte and berries like below.
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Frequently Asked Questions
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.
Cream cheese whipped cream is perfect on pumpkin pie. I also love how well it stood up on the apple butter cheesecake.
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:
- Everything!
- 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
Equipment
Ingredients
- 8 oz. cream cheese slightly softened
- 2 to 6 Tablespoons sugar depending on taste preferences
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream super cold
Instructions
- 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 2 to 6 Tablespoons sugar, 1 teaspoon vanilla extract and 8 oz. cream cheese until smooth.
- With the mixer still running on medium, drizzle in the 2 cups heavy whipping 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.
Notes
Video
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Easiest (and delicious) cream cheese whipped cream recipe I’ve found! Saving and will make this one agin.
Yay! I am glad you liked it!
Do you think adding gelatin for extra stabilization would work?
Sure! It would be kind of like making a no bake cheesecake at that point. It should really hold on.
Would this work to decorate a key lime pie?
Yes! It is fabulous on key lime pie!
Is this stiff enough to ice a 3 layer red velvet naked cake? Would like to make it for Christmas dessert
I think it should do okay, just don’t go too thick between the layers. It may squeeze out under the weight of the cakes above it if it’s a thick layer.
Absolutely devine!! Now I jus needs me graham crackers, cmere grahams yer mine now, LoL!! Easy, check, wonderfully tasting, double check, matter fact what am I still doin here
Ha! Yes and double yes! I am so glad you like it.
Can I freeze this cream cheese whip cream on decorated cupcakes and then thaw….will they hold their shape? When thawed.
Thanks,
Kim
I haven’t tried that. It would be worth a try, but it would make me nervous to tell you to do it for something important since I haven’t done it. Since it only takes a couple of minutes to make, I usually just make it when I need it. Though it holds it’s shape really well for several days when I use it to pipe decorations on other desserts, so I would be inclined to think it would work.