Stabilized Whipped Cream

Step 1

Before starting, place the bowl and whisk attachment from your stand mixer* into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.

Step 2

Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.

Step 3

With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.

Step 4

Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.

Step 5

With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)

Step 6

Finally, add in the vanilla and a pinch of salt, being careful not to overmix.

Step 7

Serve it with your favorite desserts!