Several American recipes use a type of topping (frosting) of cream cheese: This version is simply delicious! Makes you want to eat it with a spoon.
When I did this cream cheese filling for the Red Velvet cake, I wanted to eat it plain, alone. Serious.
A little different from the more usual ones because it also contains cream, which gives it a certain lightness and makes it much creamier.
It’s a really easy recipe and very, very delicious. Another option to be used as a filling and topping on cakes and cupcakes. Or to eat plain and such…
As she is so good, she deserves a video and a post of her own. I will definitely do it again with all the certainty in the world.
Easy Cream Cheese Frosting
Makes: 460 g
- 140 g fresh/pasteurized cream (has more than 35% fat | used: 35% fat)
- 100 g refined sugar
- 01 g refined salt (about 1/4 tsp)
- 10 mL vanilla extract (or 04mL essence)
- 225 g cream cheese (ice cream)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, beat cream, sugar, vanilla and salt until it starts to get slightly thick. The higher the fat content of the cream, the faster this will happen. It should form soft peaks.
- Add the cream cheese little by little and beat until smooth. Beat slowly so it doesn’t turn into butter.
- Leave in the refrigerator until ready to use.
