Fluffy Cream Cheese Dessert Dip
Servings: 8 people
Take your cookies or fruit to the next level with this easy fluffy cream cheese dessert dip. Use as a cookie dip or a fruit dip. Either way, with just four ingredients, this sweet dessert dip will come together quick.
- 1/2 cup sugar
- 1 8 oz. cream cheese softened to almost room temp (not heated in the microwave)
- 1 tsp vanilla bean paste (or extract)
- 1/2 cup whipping cream (sometimes called heavy cream)
In a medium sized bowl, beat the cream cheese, sugar and vanilla on medium to medium/high until well mixed. Set aside.
In a stand mixer (or hand held if you don't have a stand mixer) add in the 1/2 cup whipping cream (or heavy cream). Use the whisk attachment. DO NOT use the same attachment you used to whip the cream cheese. (If you only have one or one set for a handheld mixer, just make sure they're washed and cleaned well and that no greasy residue is on them when you go to whip your whipping cream.)Now just whip the whipping cream on high for several minutes until stiff peaks form. (The cream will get very fluffy and will 'stand up' when you lift the whisk out of it.) See note section for tips on whipping cream.
Add the whipped cream to the cream cheese mixture and mix on medium or medium/high for about 30 seconds, or until well combined. (It doesn't matter at this point which mixer attachment you use.)
Serve immediately, or chill in the fridge and serve later.Use as a dip for cookies, fruit, or as a topping on pie.
Keep leftovers chilled.
Tips for whipping cream:
Make sure your bowl and beaters are super clean and do not have any residual grease on them. You can wipe them down with some white vinegar if you want and then rinse them off.
When you go to whip the cream, DO NOT use the same attachment you used to whip the cream cheese. (If you only have one or one set for a handheld mixer, just make sure they're washed and cleaned well and that no greasy residue is on them when you go to whip your whipping cream.)
You can also add the bowl and the beater (or beaters if you're using a handheld mixer) to the freezer and let it sit in there and get really cold before you go the whip your cream. This really helps get your cream to whip up nice and tall and quick.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Calories: 102kcal | Carbohydrates: 13g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 11mg | Sugar: 12g | Vitamin A: 220IU | Calcium: 10mg