Description
This delicious cream cheese whipped cream is perfect for topping cakes, pies, and desserts.
Ingredients
Scale
- 1 cup heavy whipping cream
- 8 ounces cream cheese (room temperature)
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
Instructions
- In the bowl of a stand mixer, add the heavy whipping cream and whip until soft peaks form. Transfer to another mixing bowl and set aside.
- Add the room temperature cream cheese, lemon juice, and vanilla into the stand mixer bowl and cream using the paddle attachment until the mixture is light and fluffy.
- Add the powdered sugar and mix on low to combine, then increase speed and mix until light and fluffy again.
- Turn off the mixer and carefully fold in the whipped cream using a rubber spatula, mixing until no streaks remain.
- Store in the refrigerator until ready to serve, or serve immediately with fruit, graham crackers, or on crepes. Enjoy!
Notes
- This whipped cream is best served fresh, but can be stored in the refrigerator for up to 2 days.
- For a sweeter flavor, adjust the amount of powdered sugar to taste.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg