Stabilized Whipped Cream Frosting
My stabilized whipped cream frosting uses a little cream cheese to stabilize instead of gelatin. It's made from scratch with simple steps. I love using this frosting as the center filling for my sourdough Little Debbie Christmas tree cakes! It's light, fluffy, and not overly sweet!
Ingredients
- 1 cup heavy whipping cream
- 1/2 tsp pure vanilla extract
- 1/3 cup powdered sugar
- 2 oz plain cream cheese (room temperature so it’ll be softened)
Instructions
- 10 minutes before making this recipe, place a glass or metal mixing bowl in the freezer along with the whisk attachment for your mixer and the heavy whipping cream. This will ensure everything is cold so the cream will stiffen.
- In a medium sized mixing bowl, add in heavy whipping cream, vanilla extract, and powdered sugar.
- Use an electric mixer on medium speed (hand mixer or stand mixer) with a whisk attachment to whip the ingredients together for 2-4 minutes until stiff peaks form. (Aka - The whipped cream stays on the whisk and doesn’t drop off). Please be patient, it takes a little bit to thicken.You can also do this with a regular whisk it’ll just take a little longer.
- Store in the fridge until you’re ready to use it. It'll last about 2-3 days in the fridge covered. After the first day it will break down, add in 1 oz more softened cream cheese and whip it until stiffened again if this happens.
Notes
Important Notes
- I recommend using this frosting right away for the best results.
- If the whipped cream isn't thickening after 2 minutes place the bowl in the freezer for 10 to get it cold again.
- Whip the mixture longer if needed.
- Different heavy whipping cream brands can cause a slight variation.