Stabilized Whipped Cream
This Cool Whip copycat will have you making homemade whipped cream all the time.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Keyword: how to make stabilized whipped cream
Servings: 20 servings
Calories: 146kcal
- 8 ounces cream cheese softened
- 1 cup confectioner's sugar
- 1 Tbsp vanilla extract
- 2 cups heavy cream cold
Before starting place a mixing bowl in the freezer for about 15 min, this helps the whipped cream whip up more easily.
In a separate mixing bowl cream together the powdered sugar, cream cheese and vanilla until creamy and well mixed.
Remove your chilled bowl from the freezer add in the cream and mix on medium speed for 1-2 minutes, increase the speed to high and continue mixing until stiff peaks form.
Add the cream cheese mixture into the whipped cream and beat on medium speed for 1-2 minutes or until well mixed.
Store in the refrigerator, it will keep for 2-3 days.
Serving: 1serving | Calories: 146kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 42mg | Potassium: 39mg | Sugar: 7g | Vitamin A: 502IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.04mg