Cream Cheese–Stabilized Whipped Cream

Preparation info

  • Difficulty


  • Makes: about

    2½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


cream cheese (60° to 70°F/ 15° to 21°C) cup 3 ounces 85 grams
sugar 3 tablespoons 1.3 ounces 37 grams
heavy cream ¾ cup (177 ml) 6.1 ounces 174 grams
crème fraîche ¾ cup (177 ml) 6.1 ounces 174 grams
pure vanilla extract 1 teaspoon (5 ml) . .


Make the Cream Cheese–Stabilized Whipped Cream

In the chilled bowl of a stand mixer fitted with the whisk beater, beat the cream cheese and sugar on medium speed until fluffy. Starting on low speed, gradually beat in the cream. Raise the speed to medium and whip until the mixture mounds softly when dropped from a spoon. Add the crème fraîche and continue beating until stiff peaks form when the beater is raised. Beat in the vanilla.