Whipped Cream Cheese Filling

Whipped Cream Cheese Filling

A light, tangy filling that whips cream cheese and cream into a billowy, spreadable texture.

Total 45 min Makes 16 oz Calories 148/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This filling combines softened cream cheese with powdered sugar and whipped cream for a fluffy, tangy-sweet result that holds its shape. It works well piped into cakes, layered between cookies, or spooned into pastries and crepes. The key technique is whipping the cream separately to stiff peaks before folding it in, which keeps the texture light rather than dense.

Ingredients

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold

Method

  1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  2. Add the powdered sugar and vanilla extract to the cream cheese and beat on low speed until fully incorporated and smooth.

  3. In a separate chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes.

  4. Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula, until no streaks remain and the filling is light and airy.

  5. Cover and chill the filling in the refrigerator for at least 30 minutes to firm up before using to pipe or spread.

Rate this recipe

★ 3.2 (1)

Whipped Cream Cheese Filling

This filling combines softened cream cheese with powdered sugar and whipped cream for a fluffy, tangy-sweet result that holds its shape. It works well piped into cakes, layered between cookies, or spooned into pastries and crepes. The key technique is whipping the cream separately to stiff peaks before folding it in, which keeps the texture light rather than dense.

45 min 16 oz 148 cal

Ingredients

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold

Method

  1. 1

    In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  2. 2

    Add the powdered sugar and vanilla extract to the cream cheese and beat on low speed until fully incorporated and smooth.

  3. 3

    In a separate chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes.

  4. 4

    Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula, until no streaks remain and the filling is light and airy.

  5. 5

    Cover and chill the filling in the refrigerator for at least 30 minutes to firm up before using to pipe or spread.