Stabilized Whipped Cream
This can be used as a replacement for Cool Whip.
- 8-oz. pkg. cream cheese, softened to room temperature
- 2 cups heavy whipping cream
- 4 tablespoons confectioners’ sugar (or to taste)
- 2 teaspoons vanilla extract
In a mixing bowl, beat cream cheese with confectioners’ sugar and vanilla until soft and creamy. Transfer to a small bowl.
In the same mixing bowl (you don’t have to clean it), beat heavy whipping cream just until soft peaks form. You’ll want them to collapse, not stand up.
Add the cream cheese mixture by distributing it in thirds around the mixing bowl. Beat until stiff peaks are formed.
Store in refrigerator until ready to use.
Yields about 5 cups.
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