Cream cheese for cake with cream

Prepare the necessary ingredients. The cheese and cream (must be fatty) should be very cold. You can even place the mixing bowl along with the mixer whisk in the refrigerator for a while - this will help the cream whip better. For flavoring, both vanillin, vanilla paste or extract, and regular vanilla sugar will work.

To achieve a smooth cream without lumps, it is better to whip the cream cheese separately, then add vanilla and powdered sugar to it. Whip everything at medium speed for a short time - just enough to make the mixture homogeneous and silky.

Be sure to run a silicone spatula once around the walls of the bowl and whip everything again to ensure there are no unmixed lumps. The result will be an absolutely smooth texture.

In another container (better if it has an elongated shape), whip the cream. You should start at the lowest speed, gradually increasing it, but not to maximum, just a bit lower. The cream should be brought to the state of soft peaks, but not quite stiff. If at this stage the cream is whipped to stiff and stable peaks, then when mixed with the cheese, the cream will cut, resulting in a runny cream, the texture will be blurred and it will be impossible to apply it to the products.

Then transfer the cream to the cheese.

At minimal mixer speed, combine them into one whole.

During mixing, the cream will become even denser, become fluffy, and acquire a homogeneous texture.

To check the quality, such cream can be placed in a pastry bag with a decorative tip and piped out several domes - all of them will have a clear relief and will not spread.

The tender and dense cream cheese for cake with cream has an amazing taste – it is not cloying, with a pleasant sourness. It is pleasant and easy to work with, layering the cake or smoothing its surface. This cream is great for covering cupcakes, pastries. If a very dense cream is needed for work, the amount of cream can be slightly reduced.