Description
A creamy whipped topping made with heavy whipping cream and cream cheese.
Ingredients
Scale
- 1/4 cup heavy whipping cream, cold (make sure it says heavy on the packaging)
- 1 tablespoon 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.
- 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.
- Store in the refrigerator for up to 2 days. The longer it sits, the more it’ll deflate but will still be edible.
Notes
- Always use heavy whipping cream for best results.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 8g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg