Cream Cheese-Stabilized Whipped Cream

Preparation info

  • Makes: about

    2½ cups

    • Difficulty


Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About


Volume Ounce Gram
cream cheese (60° to 70°F/15° to 21°C)


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 be