This Cream Cheese Whipped Cream is deliciously creamy and tangy topping for desserts, milkshakes, hot chocolate, and more! Made with just 4 ingredients and ready in 5 minutes!
Cream Cheese.
Usually, you either love it or hate it. I personally like it with some things, but not with others. You won’t find me eating it on a bagel, but if you add it to buttercream and spread it on carrot cake, I’m there.
Cream cheese can be very rich, and therefore it’s not for everybody. But, just like carrot cake and pumpkin rolls, there’s something else that just can’t hold it’s own without the help of a little cream cheese.
Red Velvet.
Let’s be honest, it just tastes so much better with it. I know, I know, it’s just a red tinted chocolate cake and we don’t whine when there’s no cream cheese frosting on a chocolate cake, so why Red Velvet? I dunno, they just belong together, am I right?
There’s nothing more disappointing than grabbing a red velvet cupcake or whoopie pie just to find out it’s filled or topped with basic buttercream. It just doesn’t work.
So when I decided to make a Pink Velvet Hot Chocolate, just like red velvet, it needed a little cream cheese for the perfect finish. So behold the origin of this amazingly delicious and fluffy Cream Cheese Whipped Cream.
And yes, it’s perfectly okay to just eat it with a spoon.
This Cream Cheese Whipped Cream is seriously amazing and the perfect topping for desserts, hot chocolate, milkshakes, and more!
Cream Cheese Whipped Cream
Ingredients
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 tablespoons granulated sugar
- 4 ounces whipped cream cheese
Instructions
- In a medium bowl, beat the heavy cream and vanilla on high speed until cream begins to thicken.
- Add sugar in while continuing to mix, beat on high until soft peaks form, about 2 minutes.
- Add in the whipped cream cheese and beat on high for another minute until thick and smooth.
Cindy says
Would this work in between layers in a trifle?
Rebecca Hubbell says
Yes, absolutely!
Melinda deKay says
How long will this keep in the fridge?
Rebecca Hubbell says
Hi Melinda, likely only a day or two as the whipped cream will start to deflate at a point.
Emily Lacey says
I am not a fan of regular whipped cream, but somethings just aren’t the same without it so I’ve been on the hunt for a whipped cream alternative that looked the same but didn’t taste the same. Thus my question is, does this recipe taste like whipped cream or is it a noticeable difference?
Rebecca Hubbell says
Hi Emily, I personally think there’s a noticeable difference compared to traditional homemade whipped cream either made plain or with vanilla.
Dixine says
Thank you for this! Super awesome stuff; so much better than plain whipped cream. It was perfect on breakfast pancakes with strawberries and organic maple syrup!
Because it was breakfast for two, I made a half-recipe. I used organic granulated sugar, and 2 oz of regular cream cheese (since I didn’t have whipped cream cheese handy). Also used a leftover 24-oz plastic yogurt container; because of the container’s tall narrow shape, it whipped up in about 20 seconds.
Carol says
This is so good and so easy. I made it to go in between a lemon layer and strawberry layer pie with enough left over for a big dollop on top with garnishes. Thank you
Rebecca says
I’m so glad you enjoyed it and that cake sounds delish!
Theresa Doenitz says
Do you have nutritional information minus the sugar? I use swerve to make it lower carb
Rebecca says
I don’t, sorry.
Theresa says
It’s wonderful for those on a keto diet all you need to do is replace the sugar and YUM
Rebecca says
A great tip, thanks!
Sandra says
Fis this regular granulated sugar you are using?
Rebecca says
Yes, granulated, though powdered sugar could also be used.
Erika says
I want to make this for layered cupcakes. How much would one serving make?