Cream with Heavy Cream, Powdered Sugar, and Cream Cheese
Tasty, delicate, thick, and made from just three ingredients. Cream made with heavy cream, powdered sugar, and cream cheese is perfect for layering cakes or pastries. Its light saltiness pairs beautifully with sweetness, making the cream simply wonderful.
Updated : 20 April, 2026
Easy
About 20 min.
Ingredients
400 grams
Heavy cream
400 grams
Curd cheese
4 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cream with heavy cream, powdered sugar, and cream cheese? Prepare the ingredients. The cheese should be plain creamy cream cheese without any additives. Use cream with at least 33% fat. Lower-fat cream will not whip and will stay liquid, so the cream will not work. Take the cheese out of the refrigerator ahead of time so it can reach room temperature. In a softer state it will blend into the cream faster and more evenly. The cream, on the contrary, should be chilled to 3-4°C (37-39°F).
Step 2
Use a deep bowl for making the cream so the splashes do not fly to the sides while whipping. It is best to place the bowl and the whisk in the refrigerator for about 10 minutes before making the cream. This helps prevent the cream from warming up. Pour the required amount of heavy cream into the prepared bowl.
Step 3
Add the powdered sugar to the cream and turn the mixer on to low speed. Mix the cream with the powdered sugar for 1 minute. During this time the sugar will dissolve.
Step 4
Then turn the mixer to maximum speed and whip the cream until you get a fluffy, stable cream. There is no exact whipping time. It all depends on the speed of the mixer and the fat content of the cream. Just watch the process. It took me 3 minutes. But try not to overwhip the cream, otherwise it will release liquid and become unsuitable for the cream. It will turn into butter.
Step 5
Add the softened cream cheese to the fluffy whipped cream and fold it in. Then turn on the mixer for just 5-10 seconds. There is no need to whip it for long. The main thing is that the cheese mixes well with the cream.
Step 6
If the cream was whipped to the proper stage, then after adding the cheese, the cream will become even thicker. If the cream becomes runny after adding the cheese, it means that either the cream was not whipped enough or the cheese was of poor quality.
Step 7
I use this cream for layering cakes or for piping swirls onto cupcakes. This amount of cream is enough to fill 4 sponge cake layers, 20 cm (8 inches) in diameter. To clarify, this is only enough for assembling the cake and for a crumb coat. For smoothing the cake, you will need either another cream or an additional portion, depending on your design.
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