Stabilized Whipped Cream
Stabilized Whipped Cream is the perfect topping for your pies, cakes, cupcakes and more. You can even use it as a substitution for Cool Whip. It’s sweet, holds its shape and doesn’t melt. Made with cream cheese and NO gelatin!
I love putting whipped cream on my pumpkin pie and milkshakes, but you know what I don’t like? It falls flat in minutes.
The solution? Stabilized whipped cream! It will stay pretty and in its place AND you can make your own at home. It’s homemade Cool Whip!
I know some countries don’t even carry Cool Whip in stores so people often ask me for an alternative in dessert recipes. This is your alternative. Stabilized whipped cream with cream cheese is what you need to make and it’s only 4 readily available ingredients.
Why You’ll Love This Recipe
- Ready to enjoy in 20 minutes
- Can be used in many dessert recipes to replace Cool Whip
- Use as a topping for your favorite desserts including pies, puddings, milkshakes, sundaes and more
- Simple ingredients
- Sweet, light, creamy and fluffy
- Holds its shape beautifully
- No artificial ingredients
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Cream cheese – I use regular cream cheese and not the light version for a creamier result.
- Powdered sugar
- Vanilla extract
- Heavy cream – Make sure it’s cold.
How to Make Stabilized Whipped Cream
Follow along to learn how to make stabilized whipped cream!
- Step One: Place a mixing bowl in the freezer for 15 minutes.
- Step Two: In a separate mixing bowl, cream together with a mixer the powdered sugar, cream cheese and vanilla until creamy and well mixed.
- Step Three: Remove the chilled bowl from the freezer. Add in the heavy cream and mix on medium speed for 1 to 2 minutes. Increase the speed to high and continue to mix until stiff peaks form.
- Step Four: Add the cream cheese mixture into the whipped cream and beat on medium speed for 1 to 2 minutes or until well mixed.
What to Serve with It
Variations and Substitutions
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- Substitute the vanilla extract for other types of extracts depending on what you are making. You could try almond extract or lemon extract.
- Add a few drops of food coloring to give it a hue to match your dessert.
- Add a tablespoon of natural unsweetened cocoa powder to make chocolate whipped cream.
- To make it low carb, add a confectioner’s sugar replacement like Besti Monkfruit Sweetener with Allulose. Both can be replaced 1:1. Use the code simplystacie to receive 10% off.
Storage Instructions
Store stabilized whipped cream in an airtight container in the fridge for 2 to 3 days.
Can I Freeze?
I don’t recommend freezing any leftover whipped cream, but you can use it as a ingredient in desserts to freeze if you like.
Can I use Light or Fat Free Cream Cheese?
For best results, use the full fat regular cream cheese. It will be a better consistency and not watery.
What are Stiff Peaks?
Stiff peaks are when the whipped cream stays straight up when you lift the beater from the bowl. It can take about 8 to 9 minutes to reach this point with your mixer.
Why Use a Cold Bowl to Make Whipped Cream?
A cold bowl is a must when you are making whipped cream. It will be much quicker and easier to get your desired result of light and fluffy whipped cream.
You’ll also want the heavy whipping cream to be cold, too. Cold whipping cream will keep the air bubbles trapped inside for the perfect whipped cream. If the cream is warm, the air bubbles will escape and you won’t have an easy time mixing it.
What is It?
Stabilized whipped cream has the same great taste as regular whipped cream, but the difference is that it will hold its shape after you pipe it or spoon it on your dessert.
It has an extra ingredient to “stabilize” the cream so it does what you want – make your desserts look gorgeous for more than a minute.
Some other stabilizers used are unflavored gelatin, instant pudding mix, powdered milk, and cornstarch. In this recipe, I use cream cheese as the stabilizer.
Recipes You Can Use It In
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Stabilized Whipped Cream
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Video
Ingredients
- 1 package cream cheese 8oz/250g package, softened
- 1 cup powdered sugar
- 1 tbsp vanilla extract
- 2 cups heavy whipping cream cold
Instructions
- Place a mixing bowl in the freezer for 15 minutes.
- In a separate mixing bowl, cream together with a mixer the powdered sugar, cream cheese and vanilla until creamy and well mixed.
- Remove the chilled bowl from the freezer. Add in the heavy cream and mix on medium speed for 1 to 2 minutes. Increase the speed to high and continue to mix until stiff peaks form.
- Add the cream cheese mixture into the whipped cream and beat on medium speed for 1 to 2 minutes or until well mixed.
- Store in the fridge for 2 to 3 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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hi, does this make 1.5 cups? i wanna use it to substitute cool whip in your strawberry cream pie recipe. thanks 🙂
Yes, it will give about 6 cups so you’ll have enough for the pie.
Thank you!!! This will be my go to recipe now. It turned out perfect and is delicious.
Where are the reviews? The post shows 84 reviews, but only 4 comments are actually shown – no one actually made and reviewed the recipe. Sounds good, but I like to see what other people’s experiences were before I try a new recipe.
Will this frost a double layer cake with the frosting inside the layers ? Thanks sounds good
Hi Bonnie, Yes, you can use it like that!
My compliment. Great work and very nice recipe. I like your detailed description with the very helping details and pictures. Many thanks.
I am definitely going to try this. Cool Whip is 98% hydrogenated oil (same thing as partially hydrated). I did not know it caused diabetes and heart conditions. So, now, I have both; and Cool Whip exacerbates diabetes and heart conditions, because it is mostly hydrogenated oil. I have tried to make the gelatin stabilized whipped cream, and it didn’t come out very good. I am looking forward to making this version. Thank you, so much, for sharing an alternative to a product that should have been banned a long time ago.
You can buy sugar free cool whip. Idk about oil, but it is better for diabetics.
Must try this for sure. Thanks