Cream cheese is a great stabilizer for whipped cream. It takes ordinary whipped cream and makes it taste like cheesecake. You want your whipped cream to be smooth with no little lumps of cream cheese.
There are two steps to absolutely smooth cream cheese whipped cream: soften the cream cheese in the microwave first and then whip the sugar into the cream cheese. The granules will cut through the cream cheese, make it smooth. Finally, add the extra heavy whipping cream and whip it until is smooth.
Your whipped cream should last a couple of hours without going soft. If you want to use it for frosting, you'll still need to add meringue powder.
The next step was using peanut butter instead of cream cheese. But you can use chunky instead of smooth. (Think caramel whipped with chopped salted snacking nuts folded in.) Peanut butter whipped cream on top of a brownie is stupendous.
My favorite cream cheese whipped cream? Strawberry cream cheese whipped cream. Add strawberry pastry filling (or jam). You'll still need a little strawberry flavor. Even for whipped cream, I would add some meringue powder.
Not only do you have a fabulous frosting or whipped cream, but the flakes of strawberry from the filling are delightful.
