Stabilized Whipped Cream
By Richie Gibbons
- Prep time: 10 minutes
- 4 ounces cream cheese, softened for at least an hour at room temperature
- ⅓ cup powdered sugar
- 1½ teaspoons pure vanilla extract
- 1 cup heavy whipping cream
In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy. Transfer to a small bowl.
In the original mixing bowl, beat the heavy whipping cream just until soft peaks form. You’ll want them to collapse, not stand up. Add the cream cheese by distributing it in thirds around the mixing bowl. Beat until stiff peaks are formed.
Store in refrigerator until ready to use.