Cream cheese whipped cream is tangy, lusciously smooth, and creamy. It’s completely irresistible served over fruit, hot chocolate, or dessert.
If you’re looking to make some whipped cream and you’re feeling a little adventurous today, might I recommend adding some cream cheese to the mix?
This is one of my favorite tweaks to take sweet and simple whipped cream and make it feel twice as decadent. With a bit of cream cheese, whipped cream becomes extra smooth, a little tangy, and perfect for serving with fruit or spooned over your favorite dessert.
It takes a little longer to make than regular old whipped cream since you have to give the cream cheese time to soften, but it’s not much more effort, and I think the results are well worth the time.
- Heavy cream: Heavy cream (30–36% milk fat) and heavy (whipping) cream (36%+ milk fat) both work just fine for whipped cream. Use whichever one you have on hand. Have some leftover cream? Check out my post What to Do With Leftover Whipping Cream for some recipe ideas to use up the leftovers.
- Powdered sugar: To offset the tanginess of the cream cheese, this recipe is quite a bit sweeter than the other whipped cream recipes on the site. If you prefer a less-sweet whipped cream, cut the sugar in the recipe by about ⅓. You can substitute granulated sugar here, but you’ll need less granulated sugar than powdered sugar, so be sure to read the substitution notes in the recipe card.
How to Make Cream Cheese Whipped Cream
1. Whip the heavy cream until stiff peaks form (when you lift the beaters/whisk straight up, the cream should stand up without flopping over at the tip). If you’re using your stand mixer, transfer the whipped cream to another bowl so you can use it again for the next step, no need to wash it out.
2. In a second large bowl or the bowl of your stand mixer, combine the remaining ingredients. I recommend sifting the powdered sugar so you don’t get any sugar lumps in your cream cheese, but that step’s technically optional. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.
3. Use a spatula to fold whipped cream into the cream cheese mixture, doing your best not to deflate the whipped cream. Once the mixture is uniform in color, you’re good to go. Serve and enjoy!
- Chocolate cream cheese whipped cream: Sift in 3 tablespoons of unsweetened cocoa powder (1 teaspoon for a single serving) when you add the powdered sugar.
Where to Use Cream Cheese Whipped Cream
- Waffles (with strawberry sauce is my favorite!!)
- Over fruit
- In hot chocolate if you’re feeling really decadent
Can you pipe cream cheese whipped cream?
Not really. Cream cheese whipped cream is much softer than regular whipped cream. It’s perfect for scooping up with fruit or spooning over desserts, but it isn’t stiff enough to pipe or use to frost the sides of a cake.
Can you freeze cream cheese whipped cream?
Yes, with some caveats. If you would like to freeze leftover cream cheese whipped cream, spoon scoops of it onto a parchment paper-lined plate or baking sheet and freeze until solid. Then cut the parchment paper into squares and transfer the frozen scoops (still on the paper) to a freezer bag.
Like all frozen whipped cream, cream cheese whipped cream should be used within just a couple of weeks of freezing because its quality starts to deteriorate fairly quickly. It also won’t have quite the same texture as the cream can separate a bit and make defrosted whipped cream a little watery.
I wouldn’t make whipped cream specifically to freeze, but if I have leftovers, I think it freezes well enough to be worth the small effort of freezing to use in hot chocolate or over some fruit later.
- Storage: Store leftover whipped cream in an airtight container in the refrigerator. The whipped cream will firm up considerably once chilled because of the cream cheese.
Cream Cheese Whipped Cream
- 1 cup heavy whipping cream
- 4 ounces cream cheese softened
- ½ cup (60g) powdered sugar sifted*
- 1 teaspoon lemon juice or vanilla extract
- 2 tablespoons heavy whipping cream
- ½ ounce cream cheese softened
- 1 tablespoon (8g) powdered sugar sifted
- ⅛ teaspoon lemon juice or vanilla extract
- To a large bowl* or the bowl of your stand mixer, add heavy cream, and beat until stiff peaks form. If using a stand mixer, transfer the whipped cream to another bowl and set aside.
- In a second large bowl or the bowl of your stand mixer, combine softened cream cheese, sifted powdered sugar, and lemon juice or vanilla extract. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.
- Use a spatula to fold whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Serve and enjoy!
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