Small-Batch Cream Cheese Whipped Cream

This small batch of light and tangy cream cheese whipped cream is quick and easy to make. Serve over fruit for a light dessert or pile high over baked goods for something truly decadent.

Cream cheese whipped cream is one of my favorite dessert toppings. Plain whipped cream is delicious, but adding a little cream cheese to the mix gives the light and fluffy topping a tang that just can’t be beat. It can really catipult desserts with a simpler sweetness to something amazing

I used a variation of this recipe in my Captain America Cheesecake Parfaits. This version is a little lighter, perfect for serving over already sweet desserts or, as we will see next week, over breakfast.

I also played with the ratios a bit so this recipe is easier to cut down, because as delicious as it is, short of party days, we rarely need 5 cups of the mixture. The recipe as written makes a bit over a cup, which makes 3 to 4 pretty generous servings.

Depending on the method you use, it takes less than 10 minutes to make (not including chilling time for your bowl) and is so simple that I often whip it up by hand just so I don’t have to go through the effort of cleaning my stand mixer.

Cream Cheese Whipped Cream

This small batch of light and tangy cream cheese whipped cream is quick and easy to make. Serve over fruit for a light dessert or pile high over baked goods for something truly decadent.

5 from 1 vote

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Course: Dessert

Total Time: 20 minutes

Servings (Hover or Click to Change Yield): 4

Calories: 182kcal

Ingredients

• ▢ 1/2 cup heavy whipping cream
• ▢ 2 ounces cream cheese room temperature
• ▢ 1/4 cup (30g) powdered sugar sifted
• ▢ 1/2 teaspoon lemon juice or vanilla extract
• ▢ Pinch of salt

Instructions

• Chill your mixing bowl and whisk in the refrigerator for 15 minutes. Add whipping cream and beat until stiff peaks form.
• In a separate bowl, combine remaining ingredients and whisk until well-combined. Fold in whipped cream, and mix gently until completely incorporated.

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