Light & Airy Cheesecake Whipped Cream
A light-as-air, 4-ingredient cream that combines the tangy depth of cheesecake with the delicate fluffiness of Chantilly cream. Perfect for topping baked fruit pies, piping onto tarts, or creating effortless cookie-crumb dessert cups.
Servings: 8 servings
Calories: 147kcal
Ingredients
- 100 g Cream Cheese (brought to room temperature)
- 40 g Granulated Sugar
- 10 g Fresh Lemon Juice (freshly squeezed)
- 200 g Heavy Cream (cold, 36% milk fat)
Instructions
- In a medium mixing bowl, combine the room-temperature cream cheese and granulated sugar. Whisk thoroughly until the sugar is completely dissolved and the cream cheese is silky smooth with no graininess.
- Pour the fresh lemon juice into the cream cheese mixture. Stir until fully combined, glossy, and smooth.
- In a separate chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer fitted with a whisk attachment until it reaches stiff peaks.
- Add the whipped heavy cream to the cream cheese base. Using a rubber spatula, gently fold the mixture together with deliberate, airy movements until just combined. Do not overmix, as this can cause the whipped cream to deflate or curdle.
- Cover and chill in the refrigerator for at least 30 minutes before piping or serving to allow the cream to stabilize.
Notes
Shelf Life: Stored in an airtight container in the refrigerator, this cream holds up well for 2 to 3 days.
Nutrition
Serving: 44g | Calories: 147kcal | Carbohydrates: 6.5g | Protein: 1.3g | Fat: 13.3g | Saturated Fat: 8.1g | Cholesterol: 48mg | Sodium: 50mg | Sugar: 6.2g