Vanilla Whipped Topping
 
Makes about 1½ cups
Ingredients
  • 2 ounces (56 grams) cream cheese, softened
  • 3 tablespoons (36 grams) granulated sugar
  • ⅔ cup (160 grams) cold heavy whipping cream
  • ½ teaspoon (3 grams) vanilla bean paste
  • ⅛ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, whisk together cream cheese and sugar by hand until smooth and well combined. With mixer on medium-low speed, slowly add one-third of cold cream, vanilla bean paste, and salt until smooth, beating until smooth and stopping to scrape sides of bowl. Gradually add remaining cold cream; increase mixer speed to medium, and beat until thickened and stiff peaks form. (Whisk by hand toward end, if necessary, but do not overmix; see Note.) Use immediately.
Notes
If this amount is too small for your stand mixer, a hand mixer can be used instead.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/berry-shortcake-bundt/