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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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The addition of cream cheese whipped with heavy cream produces a stiffer mixture that stands up to desserts longer even between cake layers. This recipe was part of a longer, involved cake recipe from America's Test Kitchen. Ingredients:
8 ounces cream cheese, room temp |
1/2 cup sugar |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
2 cups heavy cream |
Directions:
1. Beat cream cheese, sugar & salt with an electric mixer on medium-high speed until light and fluffy, 1-2 minutes, scraping down sides of bowl often. Add vanilla and beat for 30 seconds.
2. With speed on low, gradually add the heavy cream in a slow steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2-3 minutes more.
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