While commercial cream toppings work well for most recipes, fresh whipped dairy cream has a taste and texture that heightens the enjoyment of fruit salads, pies and other desserts. Developed in the 19th century, cream cheese is a combination of milk and dairy cream blended and held together with added binders to increase firmness and extend shelf life. While chilled whipped cream will hold its form for some time, an addition of cream cheese will give it a firmer consistency and added flavor.
Place the room temperature cream cheese in a medium bowl and whip it with a hand blender until it is light and fluffy.
Remove the blades from the mixer and wash them in warm soapy water. Rinse the blades well with water and dry them with a clean kitchen towel. Place the blades in the freezer for 10 minutes to chill.
Pour the cold whipping cream into the large bowl, and beat it at high speed until the cream just begins to form soft peaks.
Add the cream cheese to the whipped cream with a spatula, and stir gently to combine.
Continue to beat the creams together at high speed until the mixture holds its shape and forms stiff peaks.
Use immediately, or cover with plastic wrap and store in the refrigerator until ready for use.
To sweeten your whipped creams, add 1 or 2 tbsp. of confectioner’s sugar to the whipping cream before blending it with the cream cheese.
For added flavor, mix in 1 tsp. of vanilla extract, almond extract or a flavored liqueur with the whipped cream when soft peaks begin to form.