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Home » Recipes » Dessert » Cream Cheese Whipped Cream

Cream Cheese Whipped Cream

By: Rebecca  |  Published: January 12, 2014  |  Updated: July 10, 2020  |   View Our Affiliate Disclosure Policy

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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! via @sugarandsoulco

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!

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.

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!

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.

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!

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!

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 Whipped Cream

Rebecca Hubbell
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!
5 from 4 votes
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Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 3 cups
Calories 468

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.

Nutrition

Calories: 468kcalCarbohydrates: 19gProtein: 3gFat: 42gSaturated Fat: 25gCholesterol: 150mgSodium: 151mgPotassium: 111mgSugar: 17gVitamin A: 1675IUVitamin C: 0.5mgCalcium: 89mgIron: 0.1mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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Dessert Kitchen Basics

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Sathvika K says

    January 9, 2021 at 2:58 am

    Hi, is there a possibility of this splitting? How to avoid splitting and how should I save it if it does split? Can’t wait to try this recipe out, thanks! 🙂

    Reply
    • Rebecca Hubbell says

      January 9, 2021 at 12:21 pm

      When you say splitting do you mean separating? With whipped creams there is always a chance of that if overmixed and it is one of the reasons I call for whipped cream cheese in this recipe instead of regular because it will whip into the mixture easier and quicker so the whipped cream doesn’t get overmixed.

      Reply
  2. Cindy says

    July 2, 2019 at 3:59 pm

    Would this work in between layers in a trifle?

    Reply
    • Rebecca Hubbell says

      July 5, 2019 at 9:29 am

      Yes, absolutely!

      Reply
  3. Melinda deKay says

    May 9, 2019 at 7:35 pm

    How long will this keep in the fridge?

    Reply
    • Rebecca Hubbell says

      May 10, 2019 at 9:09 pm

      Hi Melinda, likely only a day or two as the whipped cream will start to deflate at a point.

      Reply
  4. Emily Lacey says

    April 9, 2019 at 10:06 am

    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?

    Reply
    • Rebecca Hubbell says

      April 9, 2019 at 9:21 pm

      Hi Emily, I personally think there’s a noticeable difference compared to traditional homemade whipped cream either made plain or with vanilla.

      Reply
  5. Dixine says

    April 22, 2017 at 4:46 pm

    5 stars
    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.

    Reply
  6. Carol says

    March 25, 2017 at 1:41 pm

    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

    Reply
    • Rebecca says

      March 26, 2017 at 5:06 pm

      I’m so glad you enjoyed it and that cake sounds delish!

      Reply
  7. Theresa Doenitz says

    March 22, 2017 at 10:44 am

    Do you have nutritional information minus the sugar? I use swerve to make it lower carb

    Reply
    • Rebecca says

      March 22, 2017 at 1:52 pm

      I don’t, sorry.

      Reply
      • Theresa says

        May 16, 2017 at 1:48 pm

        5 stars
        It’s wonderful for those on a keto diet all you need to do is replace the sugar and YUM

      • Rebecca says

        May 16, 2017 at 6:47 pm

        A great tip, thanks!

  8. Sandra says

    December 19, 2016 at 3:21 pm

    Fis this regular granulated sugar you are using?

    Reply
    • Rebecca says

      December 22, 2016 at 2:10 pm

      Yes, granulated, though powdered sugar could also be used.

      Reply
  9. Erika says

    December 8, 2015 at 12:37 am

    I want to make this for layered cupcakes. How much would one serving make?

    Reply

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