Cream Cheese Whipped Cream
Cream cheese whipped cream is tangy, lusciously smooth and creamy. It’s completely irresistible served over fruit, hot chocolate, or dessert.
Servings 8 servings
Calories 175kcal
Ingredients
Full Batch
- 1 cup heavy whipping cream
- 4 ounces cream cheese softened
- ½ cup (60g) powdered sugar sifted*
- 1 teaspoon lemon juice or vanilla extract
Single Serving
- 2 tablespoons heavy whipping cream
- ½ ounce cream cheese softened
- 1 tablespoon (8g) powdered sugar sifted
- ⅛ teaspoon lemon juice or vanilla extract
Instructions
- 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!
Notes
*For a less sweet whipped cream, cut the sugar by about ⅓.
To substitute granulated sugar for powdered sugar, use ¼ cup granulated sugar for the full batch or 2 teaspoons for a single serving.
*If whipping the cream by hand, chill the bowl in the freezer for 15 minutes before starting. This will help your cream whisk up a little faster and more easily.
*Use a smaller bowl to make the single-serving whipped cream. You will need to use a handheld electric mixer or a whisk and arm power to make a single serving because a stand mixer is unable to process an amount this small.
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.
Nutrition
Calories: 175kcal