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.
What is Stabilized Whipped Cream?
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.
Why You’ll Love Stabilized Whipped Cream
- 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
- 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 Homemade Cool Whip
- 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.
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Substitutions and Variations
- 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 or Besti Monkfruit Sweetener with Erythritol. Both can be replaced 1:1. Use the code simplystacie to receive 10% off.
What to Serve with Homemade Whipped Cream
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.
Recipes You Can Use Stabilized Whipped Cream In
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 (8oz/250g) package cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 2 cups heavy whipping cream, cold
- 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.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 11mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g