Stable Whipped Cream

What’s the secret to Stable Whipped Cream? Adding a bit of cream cheese means that this whipped cream pipes like a dream, holds its shape for several days and is unbelievably delicious! The recipe 👇 2 ounces (56g) cold cream cheese 3 tablespoons (34 g) granulated sugar 1 teaspoon vanilla Pinch fine salt 1 cup (240 g) cold heavy cream Add the cream cheese, sugar, vanilla and salt to your mixer bowl fitted with the whisk attachment and mix on low to combine. Raise the speed to medium and whip until smooth, scraping the bowl as needed, about 2 minutes. With the mixer on low, stream in the heavy cream, stopping to scrape the bowl and whisk once it has all been added. Whip on medium speed until medium peaks form, then use the whisk attachment to finish whipping the cream by hand. Makes about 2 cups- the recipe can be doubled or tripled. Store covered in the fridge for up to 4 days.

Unbalanced

% Daily Values based on a 2,000 calorie diet