Vanilla Bean Cream
Makes 1 ¾ cups
  • ⅔ cup (150 grams) cream cheese, softened
  • ⅓ cup (67 grams) granulated sugar
  • ⅔ cup (160 grams) cold heavy whipping cream
  • ½ teaspoon (3 grams) vanilla bean paste
  • ¼ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, and beat at medium speed until sugar dissolves and mixture is smooth, 1 to 2 minutes, stopping to scrape sides of bowl. Gradually add cold cream, beating until combined. Scrape sides of bowl. With mixer on low speed, add vanilla bean paste and salt; slowly increase mixer speed to medium-high, and beat until thickened and stiff peaks form, 1 to 2 minutes. Use immediately.
Recipe by Bake from Scratch at