Light Fake Whipped Cream with Cream Cheese
A budget-friendly and surprisingly airy alternative to traditional whipped cream, ready in just 5 minutes. Made with cream cheese and a touch of gelatin, it holds its shape beautifully for cake piping or melts softly over fruit salads and sundaes.
🛒 Ingredients
8 servings
- 1 cup (200 g) cream cheese or soft fresh cheese
- 1 cup (200 g) granulated sugar
- 1 heaping tablespoon ice cream emulsifier (such as Emustab)
- 1 heaping tablespoon flavored or unflavored gelatin powder
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Place all ingredients together in a large mixing bowl.
- 2
Beat with an electric mixer on high speed for 5 to 8 minutes until the mixture reaches a fluffy, whipped-cream-like consistency.
- 3
For unflavored gelatin, dissolve it first according to the package instructions before adding. For flavored gelatin, dissolve it in 2 tablespoons of hot water first.
- 4
If you plan to serve this over fruit salads, strawberries, ice cream, or layered desserts, you can skip the gelatin entirely — it won't need to hold a firm shape.
- 5
Without gelatin, add a few drops of vanilla extract or any flavor of your choice while whipping.
- 6
With gelatin, the cream firms up enough to pipe onto cakes and hold its shape without melting.
- 7
Do not freeze. Store in the refrigerator and use within 48 hours. This recipe yields approximately 2 liters.
💡 Chef's Tip
For best results, chill the bowl and beaters in the fridge for 15 minutes before whipping. Flavored gelatin (strawberry, lemon, raspberry) adds a fun color and subtle fruity note.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
