I wouldn’t make whipped cream specifically to freeze, but if I have leftovers, I think it freezes well enough to be worth the small effort of freezing to use in hot chocolate or over some fruit later. It also won’t have quite the same texture as the cream can separate a bit and make defrosted whipped cream a little watery. Like all frozen whipped cream, cream cheese whipped cream should be used within just a couple of weeks of freezing because its quality starts to deteriorate fairly quickly. Then cut the parchment paper into squares and transfer the frozen scoops (still on the paper) to a freezer bag. If you would like to freeze leftover cream cheese whipped cream, spoon scoops of it onto a parchment paper-lined plate or baking sheet and freeze until solid. Can you freeze cream cheese whipped cream? It’s perfect for scooping up with fruit or spooning over desserts, but it isn’t stiff enough to pipe or use to frost the sides of a cake. Cream cheese whipped cream is much softer than regular whipped cream.

In hot chocolate if you’re feeling really decadentįAQ Can you pipe cream cheese whipped cream?.

Waffles (with strawberry sauce is my favorite!!).

Chocolate cream cheese whipped cream: Sift in 3 tablespoons of unsweetened cocoa powder (1 teaspoon for a single serving) when you add the powdered sugar.

Once the mixture is uniform in color, you’re good to go. Use a spatula to fold whipped cream into the cream cheese mixture, doing your best not to deflate the whipped cream. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.ģ. I recommend sifting the powdered sugar so you don’t get any sugar lumps in your cream cheese, but that step’s technically optional. In a second large bowl or the bowl of your stand mixer, combine the remaining ingredients. If you’re using your stand mixer, transfer the whipped cream to another bowl so you can use it again for the next step, no need to wash it out.Ģ. Whip the heavy cream until stiff peaks form (when you lift the beaters/whisk straight up, the cream should stand up without flopping over at the tip). You can substitute granulated sugar here, but you’ll need less granulated sugar than powdered sugar, so be sure to read the substitution notes in the recipe card.ġ. If you prefer a less-sweet whipped cream, cut the sugar in the recipe by about ⅓. Powdered sugar: To offset the tanginess of the cream cheese, this recipe is quite a bit sweeter than the other whipped cream recipes on the site.Have some leftover cream? Check out my post What to Do With Leftover Whipping Cream for some recipe ideas to use up the leftovers. Heavy cream: Heavy cream (30–36% milk fat) and heavy (whipping) cream (36%+ milk fat) both work just fine for whipped cream.

It takes a little longer to make than regular old whipped cream since you have to give the cream cheese time to soften, but it’s not much more effort, and I think the results are well worth the time.

With a bit of cream cheese, whipped cream becomes extra smooth, a little tangy, and perfect for serving with fruit or spooned over your favorite dessert. This is one of my favorite tweaks to take sweet and simple whipped cream and make it feel twice as decadent. If you’re looking to make some whipped cream and you’re feeling a little adventurous today, might I recommend adding some cream cheese to the mix? It’s completely irresistible served over fruit, hot chocolate, or dessert. Cream cheese whipped cream is tangy, lusciously smooth, and creamy.

Stiff whipped cream recipe