Cream Cheese Whipped Cream
Cream Cheese Whipped Cream is a fluffy, tangy whipped topping made from scratch in 5 minutes using only 4 ingredients. Serve with red velvet cake, carrot cake, hot chocolate, and more!
One of my favorite ways to add more flavor to dessert is by making flavored whipped cream.
In addition to traditional homemade whipped cream, I have chocolate whipped cream, strawberry whipped cream, and maple whipped cream.
Because it’s February – the month of red velvet cake for Valentine’s Day – I wanted to add Cream Cheese Whipped Cream so you can serve it on top of your red velvet lava cakes.
Not to be confused with my small batch cream cheese frosting, Cream Cheese Whipped Cream is taking my peanut butter whipped cream but swapping out the peanut butter for cream cheese.
It’s a fluffy, tangy garnish you can use for desserts where buttercream frosting is too heavy and sweet but you still want something light and silky to balance the richness.
Red velvet and cream cheese go hand in hand like peanut butter and jelly, but you can also use it for a small stack of chocolate pancakes or waffles for two.
With only 4 ingredients and 5 minutes of whipping time, you will never buy whipped cream again.
Ingredients For Cream Cheese Whipped Cream
To make whipped cream with cream cheese, you’ll need these 4 easy ingredients:
- Heavy whipping cream: Make sure it says heavy whipping cream and not just whipping cream (more on that below)
- Cream Cheese: Use a block of full-fat cream cheese for best results. Do not use whipped in a tub, low fat, or fat free.
- Powdered sugar: Both sweetens and thickens the whipping cream
- Vanilla extract: Really brings out the flavor. If you taste it before and after adding vanilla, you’ll immediately notice the difference.
What is the difference between heavy whipping cream and whipping cream?
I highly recommend buying heavy whipping cream instead of whipping cream (without the word heavy in it).
Although both produce silky whipped cream, heavy whipping cream has a little more milk fat at 36%, which whips better and holds its shape more.
Whipping cream only has 30% milk fat, so it’s a little lighter and a little more time sensitive. That means it won’t hold its shape as much.
If you’re eating your whipped cream cheese right away, especially if it’s going to melt on hot chocolate, using either type of cream will work.
However, if you need it to last longer, such as on top of a chocolate cheesecake, you’ll want to use heavy whipping cream.
How To Make Cream Cheese Whipped Cream
Learning how to make whipped cream from cream cheese is so easy, you’ll wonder why you’ve never done it before!
Start with cold cream, which is great because you don’t have to wait for it to come to room temperature.
But you do want to make sure your cream cheese is softened so it blends in well and doesn’t end up lumpy.
To get started, beat the heavy cream and cream cheese on high speed until it starts to thicken.
Gradually add the powdered sugar and vanilla to sweeten up the cream.
Keep beating on high speed until stiff peaks start to form. This means when you pull the beater straight up, peaks will form in the cream and will not fall over.
If the tops of the peaks do fall over, that is the soft peak stage, which means you still have to keep going.
Once you reach the stiff peak stage, stop beating. If you go further than that, it’ll get grainy then eventually turn into butter.
If you do find yourself with overbeaten whipped cream, add in another tablespoon or so of cream to help smooth it out.
How To Make Small Batch Whipped Cream
Because this is a small batch recipe blog, I opted to share my small batch whipped cream recipe because I got tired of throwing out leftover whipped cream.
So, how DO you make whip a small amount of cream?
With 1/4 cup heavy whipping cream, you can still whip it up in a 5 quart stand mixer bowl with your whisk attachment. That’s the method I prefer.
Do not use a stand mixer larger than 5 quart or your cream will not whip. If that’s the case, whip it with a hand mixer in a smaller bowl.
If you find yourself without a mixer, you can certainly whip the cream by hand with a whisk. Not only does this build arm strength, the whipped cream will taste better since a lot more love went into making it.
Using 1/4 cup heavy cream means you’ll have about 2 servings of whipped cream, perfect for small batch desserts.
If you find yourself cutting that in half to literally only 1 serving, you will probably have to use a hand mixer because the stand mixer bowl will be too big for 2 tablespoons cream.
Can you make whipped cream ahead of time?
Whipped cream can be made in advance because it’ll last about 1-2 days in the refrigerator.
It will deflate as it sits but will be fine to spoon on top of your Chocolate Peanut Butter Mug Cake.
You can also re-whip deflated cream to put more air back into it. Be careful you don’t overwhip it into butter.
Can you freeze whipped cream?
Additionally you can freeze whipped cream to make it last even longer, about 2 months or so.
Portion the whipped cream onto a cookie sheet (either piped or spooned), freeze until firm, then transfer them to a freezer-safe bag.
That way, they’re ready to go for your Hot Chocolate For One and individual desserts.
Recipes Using Cream Cheese Whipped Cream
Now that you made whipped cream from cream cheese, here are some the desserts you can serve with it:
Cream Cheese Whipped Cream
Cream Cheese Whipped Cream is a fluffy, tangy whipped topping made from scratch in 5 minutes using only 4 ingredients. Serve with red velvet cake, carrot cake, hot chocolate, and more!
Ingredients
- 1/4 cup heavy whipping cream, cold (make sure it says heavy on the packaging)
- 1 tablespoon (1 ounce) full-fat cream cheese, softened (from a block. Not whipped tub, low fat or fat free)
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream and cream cheese until it starts to thicken, about 1 minute.
Because this recipe makes a small batch, you don't want your bowl larger than 5 quart. If needed, use a small bowl with a handheld mixer or double the recipe for a larger bowl. - Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.
Serve immediately. Store in the refrigerator for up to 2 days. The longer it sits, the more it'll deflate but will still be edible.
Notes
- Additionally you can freeze whipped cream up to 2 months.
Portion onto a cookie sheet by either piping or spooning, freeze until firm, then transfer to a freezer-safe bag. - Enjoyed this recipe? Check out Peanut Butter Whipped Cream, Chocolate Whipped Cream, Strawberry Whipped Cream, Maple Whipped Cream, and traditional Homemade Whipped Cream.
- Serve your whipped cream with Red Velvet Lava Cakes, Thick Hot Chocolate and Brownies For Two.
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