My husband loves Cool Whip more than I do. Still, we both prefer freshly whipped cream. But Cool Whip always has the advantage of staying power. A week later, that tub of sweet, white fluff is still going to be puffy. Whipped cream a week later, well…it becomes a pool of liquid. Tasty liquid, but not the consistency you are looking for. The method I have seen on several sites on Pinterest involved whipping a small amount of gelatin into the cream. I wasted gallons of whipping cream trying to master this method. I did master it, but I found it to be kind of tricky and finicky. Most of the time I ended up with clear jelly blobs that resembled dried rubber cement running through my beautiful cream.
Then I saw this pin from our friend Jeni at Bakerette. She shares a tip for whipped cream that will stand up and shout, “Bring on your cakes, pies, brownies, hot cocoa, pancakes, waffles, strawberries. Put me on whatever you want, I will not dessert you!” Did you catch that play on words? This stabilized whipped cream is clever, I tell you! Smart, different, it stands out from all the rest. It pipes well, it keeps well, it tastes great and…you are gonna love this…it is so easy, anyone can master this technique!
Want to know Jeni’s secret? I am going to tell you, but not yet. First, I want to tell you another little secret. All the photos I have here of this beautiful stabilized whipped cream peaks (drum roll please)…are…one…week…old! Seriously, I piped them, put them in a container in a hidden part of my fridge so no one would use them, took them out 8 days later and took the pictures. Then I ate the pretty piped beauties all by lonesome while my family was either at school or work. I had to, it was research. I take my blogging very seriously. It was just business.
Okay, okay, okay. It is time to tell the secret. You are dying to know, aren’t you? The secret is one simple ingredient. One spoonful of one secret ingredient. The magic of these perfect stabilized whipped cream peaks is…cream cheese! One small spoonful of softened cream cheese makes all the difference. I am sorry to say it Jeni, but I doubted your method. I didn’t want my whipped cream to taste like cream cheese. Don’t get me wrong, I love me some cream cheese, but I like whipped cream to taste like it should. I tested with and without (again while all my family was gone. Working from home can be such a burden. Don’t feel too sorry for them, there were plenty leftovers of all the other cream I whipped to compare to Jeni’s.) and I was surprised. I didn’t taste the cream cheese. I just noticed the difference in texture. It is slightly thicker, easier to pipe, and obviously keeps well. So next time you need a perfect topping on your treat, try Jeni’s recipe for whipped cream. It rocks!
Stabilized Whipped Cream
Ingredients
- 1 cup of Heavy whipping cream
- 1-2 tablespoons powdered sugar
- 1 heaping teaspoon softened cream cheese Sherri@madefrompinterest used a small kitchen spoon
- 1 teaspoon vanilla extract
Instructions
- Beat the cream cheese on low adding a little cream at a time.
- When all the cream is incorporated add sugar and vanilla extract.
- Beat on high.
- For a soft peak, beat until a soft peak forms when pulling the beaters straight up out of the mixture.
- For a stiff peak, continue beating at high speed. You will know when the cream is is done when you pull out the beaters and it sticks to the beaters.
Sherri – The baby of the family
This weekend we are pleased as punch to be linking with – Delicate Construction – Just Us Four – Simply Sweet Home – Best Blog Recipes – Happy and Blessed Home – Whipperberry – Chic on a Shoestring – Shabby Nest
This is awesome!
Thanks Kim, I am happy to see that you like the idea as much as I do. Sherri (the baby of the family)
Yea, my aunt Eloise is going to be famous with the little trick she taught me years ago. You did a fabulous review and I’m excited that EIGHT days later you were still able to pipe up some amazing-looking whipping cream! Thanks for the shout-out.
Jeni, I was seriously so excited that this worked so well. I will do it this way from now on. Great tip!Tell Aunt Eloise I think she is some kind of wonderful for coming up with this one! Sherri(the baby of the family)
YUMMY! This looks so delicious. I’ll be featuring you this week too. Be sure to stop by on Thursday to check it out.
Shannah, Thank you for featuring us! It is so nice to be noticed. Your blog sure is fun to look at.
Cream Cheese? Who knew! Thanks for sharing at Family Fun Friday!
Monica
https://happyandblessedhome.com
I felt the same way Monica. I would never have thought of it on my own. We are glad to link with you. Thanks for hosting. Sherri (the Baby)
works with mascarpone, too!
Great suggestion cjc!
I learned the hard way that you have to use room temperature cream cheese. 🙁 My little bit of cream cheese just turned into mini chunks of cream cheese in my whipped cream. Still a great idea, though!
Fran, I never think far enough in advance to have the cream cheese come to room temp. I soften it by starting with the cream cheese and a little cream and whipping it until the two are incorporated. Then add the rest of the cream and whip it up! Works perfectly for me every time. Glad you like the idea. So glad to hear from someone who tried it out.
Can’t wait to try this. I discovered my Ninja food processor bowl w/the wide paddle makes the best whipped cream ever and only takes a minute.
I love this little trick! I hope you enjoy it on a decadent treat!
I’m so excited about this. Thanks so much for sharing it!
Warmly, Michelle
Thanks Michelle!
Do you think you could add a little food coloring to this without destroying the consistency?
It should hold up just fine, Michele. Now I am burning with curiosity to know what you are going to do with colored whipped cream!
Can this whipped cream frosting be tinted without ruining the consistency of the whipped cream? Thanks…..Need this for a baby shower cake.
I haven’t tried it, Gale, but I think gel coloring would be best. It would be less likely to weaken the consistency. I hope it works for you!
I am making hot chocolate as a beverage for a bridal shower in December. I was going to make stabilized whip cream dollops to put in the hot chocolate, if desired. I am wondering how the hot chocolate will taste with the whipped cream using cream cheese. Are you able to taste the cream cheese in the whipped cream?
You will not even know the difference, other than long lasting whipped cream! Frozen Whip Cream is another fun idea for you that would work well with this stabilized Whipped Cream. Good luck with your shower, Pam!
if you want to avoid the taste of cream cheese, substitute marscapone instead.
Sherri I have been in the food business for almost forty years. I have used commercial stabilizers, gelatin, even vanilla jello instant pudding as a stabilizer. This method I stumbled onto from a chocolate cake roll recipe this Christmas is by far the simplest not only that it works as well if not better than any other ones that I have tried. Kudos to you for posting this
You just made my day, Ken! I am thrilled it worked for you. It is the only way I whip my cream now!
This is a great tip. I’m going to get to work. Thanks
Thanks Francisca. I hope you will be back to check out some of our other tips.
how do you store the whipped cream? cover? uncover? thanks
I store it covered. I hope your whip cream tops a wonderful dessert.
O happy day!! I made this last night to use on a Black Forest Cake. I tripled the recipe because I wanted enough to put between the layers. FANTASTIC. The hint about the cream cheese does what it says. I didn’t measure, just cut two small slivers off the short end of the cream cheese. I had a small amount left after assembling the cake and between my hub and I, it was hard to put it in the fridge. Will probably be gone by the end of today!! hugs from a happy gal.
I’m the kind of spray the whipped cream into my mouth kinda gal. Isn’t this recipe good? So glad you liked it!