Our make-ahead whipped cream is light and fluffy and lasts up to several days in your fridge. It is the best whipped cream for pies, cakes, hot chocolate, and more! Gluten-free.
Chill the beaters. Place mixing bowl and beaters (use the whisk attachment if available) into the refrigerator for 15 minutes to chill. Keep the cream in the refrigerator until you're ready to use it.
Whip the heavy cream. Once the bowl and beaters are chilled, add the heavy whipping cream to the bowl and mix on low, gradually increasing the speed as it starts to thicken a little. Add powdered sugar and continue to blend on medium-high speed.
1/2 pint heavy whipping cream, 1 tablespoon powdered sugar
Add the cream cheese. Once the cream is thick enough to turn on high without splashing out of the bowl, add cream cheese. Continue blending until you reach your desired thickness: soft peaks, medium peaks, or stiff peaks.
1 tablespoon full fat cream cheese, room temperature
Serve or store. You can keep the whipped cream in the refrigerator, freeze in a container, or portion out scoops of whipped cream onto a baking sheet to freeze. Once frozen, remove from the baking sheet and place into a ziplock bag to keep in the freezer for later use.
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Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.