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Instructions |
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Whip the cream cheese in a small bowl until soft and aerated.
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In a larger bowl whip the cream, sugar and vanilla
until it forms soft peaks that collapse.
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Scrape in the cream cheese and continue whipping on
high speed until it forms stiff peaks.
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Keep refrigerated. This will stay stable and stiff
but still have the soft look of whipped cream.
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Originally Submitted
3/4/2017
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