Stabilized Whipped Cream
cups
Stabilized Whipped Cream is easy to make, gelatin-free, and perfect to use for a variety of desserts. It holds its' shape well, has a rich, creamy taste, and is a great alternative for Cool Whip in many recipes.
Ingredients
- 4 ounces cream cheese softened for at least an hour at room temperature
- ⅓ cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
- Transfer to a small bowl.
- In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
- Add the cream cheese by distributing it in thirds around the mixing bowl.
- Beat until stiff peaks are formed.
- Store in refrigerator until ready to use.
Notes
This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 17g | Protein: 4g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 150mg | Sodium: 152mg | Potassium: 115mg | Sugar: 15g | Vitamin A: 1674IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg