Whipped Cream Cheese
Makes 6 cups
  • 2 (8-ounces) packages (454 grams) cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • 2 cups (480 grams) cold heavy whipping cream
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add sugar, and beat at medium-low speed until smooth and well combined, stopping to scrape sides of bowl. Add cream, 2 tablespoons (30 grams) at a time, beating until combined after each addition. Add extracts, beating until combined. Thoroughly scrape down sides of the bowl. Slowly increase mixer speed to high, beating until stiff peaks form, 1 to 2 minutes. Use immediately.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/le-fraisier/