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Perfect Whipped Cream
Recipe
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Prep Time: 1-2 hours for cream cheese to soften
- 8oz cream cheese, softened
- 3/4 – 1 cup powdered sugar (depending on sweetness preference)
- 2 1/2 cup heavy whipping cream, cold
- Splash of vanilla extract
- The cream cheese needs to be *room temp*– really strive for this. It’s critical because, you don’t want a lumpy whipped cream. I usually take my cream cheese out of the fridge about 1-2 hours before I need to use it (temperature pending). If it is summer, the cream cheese will warm up faster, so check on it every 15-20 minutes. If it is soft and room temp to the touch, it is ready to use.
- When whipping your cream, it is important to gradually pour it into your mixer. This allows the cream cheese and sugar to slowly get introduced and have an even whip.
- How to know what is a medium versus stiff peak? If you lift your whisk attachment out of the cream and look at the peaks left behind in the bowl, a medium peak wont stand very stiff, more like a hill rather than a mountain. The cream on the whisk attachment will also look soft, not very sharp. A stiff peak will look like a tall mountain peak and will look very defined on your whisk. We are aiming for something in between, so check your cream as you whip!
Yields: 4-5 cups whipped cream
What you need
Cream Cheese Whipped Cream
What to do
1. For the whipped cream, place powdered sugar and cream cheese in a bowl (or stand mixer) with fitted whisk attachment (if you like your whipped cream on the sweeter side, add 1 cup of powdered sugar). Hand mixer also works!
2.Beat cream cheese and sugar until well incorporated. Slowly pour in cream and vanilla bean or extract. Mix until you see medium peaks forming. Once the medium peaks turn stiff, immediately turn off your mixer. Try to avoid stiff peaks. We want soft, velvety peaks (*see notes below).
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2.Beat cream cheese and sugar until well incorporated. Slowly pour in cream and vanilla bean or extract. Mix until you see medium peaks forming. Once the medium peaks turn stiff, immediately turn off your mixer. Try to avoid stiff peaks. We want soft, velvety peaks (*see notes below).
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
