![]() Once the mixture is uniform in color, you’re good to go. Use a spatula to fold whipped cream into the cream cheese mixture, doing your best not to deflate the whipped cream. ![]() Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.ģ. I recommend sifting the powdered sugar so you don’t get any sugar lumps in your cream cheese, but that step’s technically optional. In a second large bowl or the bowl of your stand mixer, combine the remaining ingredients. ![]() If you’re using your stand mixer, transfer the whipped cream to another bowl so you can use it again for the next step, no need to wash it out.Ģ. Whip the heavy cream until stiff peaks form (when you lift the beaters/whisk straight up, the cream should stand up without flopping over at the tip). You can substitute granulated sugar here, but you’ll need less granulated sugar than powdered sugar, so be sure to read the substitution notes in the recipe card.ġ. If you prefer a less-sweet whipped cream, cut the sugar in the recipe by about ⅓.
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