Stabilized Whipped Cream

 

This Stabilized Whipped Cream is a whipped cream made thicker by adding cream cheese and powdered sugar. Use it as a Cool Whip substitute or anywhere you’d use whipped topping. 

Do you use Cool Whip?

Or are you on Team “I-would-not-touch-it-with-a-10-foot-pole”?
I confess that I have used Cool Whip for a long time. 

And if you’re familiar with a few of my recipes you know which ones have it.
(I’m talking all those Dream Bars recipes!)

I’ve used Cool Whip for years and have never really had an issue with it.
Yet I know some people out there really don’t like to use a whipped topping with as many artificial ingredients.

I won’t go through them all, but you can Google them if you’re curious.
While I’m sure no one here is popping open a tub of Cool Whip expecting it to be a health food, sometimes it’s nice to sub the store bought stuff with something homemade! 

I’m certainly not here to bash Cool Whip because it’s something I’ve grown up with and will probably continue using now and then for its convenience. 
I mean, I do use it in quite a few of my recipes – Easy No Bake Turtle Dream Bars, Orange Creamsicle Dream Bars, Chocolate Peanut Butter Dream Bars, Irish Cream Dream Bars, Oreo Pudding Dream Bars, Strawberry Cheesecake Dream Bars, and my new favorite, these No Bake Raspberry Cream Dream Bars.

Now that I’ve figured out how to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought stuff in the tub with the blue lid nearly as much! 

SAVE THIS HOMEMADE COOL WHIP TO YOUR FAVORITE PINTEREST BOARD!

Homemade Whipped Cream

Now that we’ve established that I have NO vendetta against store-bought whipped cream and Cool Whip, I have to say that nothing beats some real homemade whipped cream.
It will always remind me of my grandmother who believed everything was better made from scratch. 

Her whipped cream was the stuff dreams are made of.
Fluffy, sweet and creamy, I could eat it with a spoon. 

I found this recipe for Whipped Cream with Cream Cheese when I quickly needed some Cool Whip for a dessert I was creating.

Normally I would have just pulled a tub of Cool Whip out of my freezer to thaw.
In this case, I wasn’t going to be able to give up the four hours of thawing time for the frozen whipped topping, make the recipe and have it set in the fridge.

There’s food to photograph and I need natural light, ya know?

The Whipped Cream with Cream Cheese seemed like it could do the job well, so I gave it a try. I’m excited to share a version of it with you here! 

Stabilized Whipped Cream with Cream Cheese

What’s the difference between whipped cream and Cool Whip, or stabilized whipped cream (sometimes called “whipped topping”)?

Normal homemade whipped cream won’t hold its “whippedness” for very long.
Store it for longer than a few minutes and you’ll need to re-whip it all over again.