Stabilized Whipped Cream

Good morning!  I'm trying my best to keep up with my blogging!  Time and life just have a way of interfering...lol...yes, that's my excuse...

Today, I have a recipe for Stabilized Whipped Cream.  You know when you slather on whipped cream onto your beautiful dessert and hours or days later, it's weeping...dissolving...shrinking?  Well that's because you didn't stabilize your cream before you used it on your dessert!

Bing says...    

Stabilized whipped cream tastes the same as regular whipped cream but is thicker and longer lasting, making it good for planning ahead or piping onto desserts.

By doing the easy step, you can make it thick or thinner according to how much powdered sugar you use and what you're going to use it for.  So...on to the recipe!  Enjoy!

 

1- 8 ounce package of cream cheese

(You can cut this ingredient down to 1/2 package)

1 Cup powdered sugar

mix together well with a mixer...stand or hand held (about 4 minutes on medium)

Add 2 teaspoons of your favorite extract...I use vanilla.

Mix another minute

Now...add 2 Cups Heavy Cream.

Mix on medium to high for about 3-5 minutes or, until as thick as you like it, BUT!  Do Not Over Mix!!  I will turn to butter!

Decorate as you normally would whipped cream!

You can play around with the ingredients to fit your taste...Less cream cheese...more powdered sugar.  Whatever you want.

Enjoy!