Cream Cheese Whipped cream
Cream Cheese Whipped cream is my secret cream that I use in many desserts. This cream is perfect for cupcakes, waffles, pancakes, pavlovas, or cake.
Prep Time 15 minutes minutes Total Time 15 minutes minutes
Author Marina of www.everythingmarina.com
- 226 gr or 8 oz pack cream cheese, cold
- 346 gr (1 ½ cup) heavy whipping cream, cold
- 130 gr (1 cup) powdered sugar (sifted)
- 5 gr (½ teaspoon) vanilla bean paste or
- 5 gr (1 teaspoon) vanilla extract
Beat the cream cheese on medium speed for 1-2 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
Slowly drizzle in about 1/4 cup of heavy whipped cream and beat on medium speed until the cream cheese resembles a liquid mixture.
Continue to add the remaining heavy whipping cream and powdered sugar and beat on medium speed until stiff peaks form.
Add vanilla bean paste or vanilla extract and beat for 10-15 seconds.
Use immediately and keep refrigerated.