Small-Batch Cream Cheese Whipped Cream
This Small-Batch Cream Cheese Whipped Cream is quick, rich, and perfectly fluffy! Ideal for topping desserts or fruit without leftover waste.
Servings: 2 servings
Ingredients
- 1/2 cup heavy whipping cream
- 2 ounces cream cheese room temperature
- 1/4 cup powdered sugar sifted
- 1/2 teaspoon lemon juice or vanilla extract
- pinch salt
Instructions
- Start by measuring out all your ingredients. Make sure your cream cheese is at room temperature to ensure it incorporates smoothly.
- In a mixing bowl, add the room-temperature cream cheese. Using your mixer, beat the cream cheese until it’s smooth and creamy, about 1 minute.
- Sift the powdered sugar into the bowl and add it to the cream cheese along with the lemon juice or vanilla extract and a pinch of salt. Mix until everything is well combined and fluffy.
- In a separate bowl, pour in the heavy whipping cream. Use a hand mixer or stand mixer to whip the cream until soft peaks form, about 2-3 minutes on medium speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream to keep it light and airy.
- Once combined, serve immediately on your favorite desserts or store in the fridge for later use.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Spatula
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Do not over-whip the cream; stop at soft peaks for best texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Try adding cocoa powder or different extracts for flavor variations.
- Non-dairy alternatives like coconut cream and plant-based cream cheese can be used.