|cream cheese (60° to 70°F/ 15° to 21°C)|
|pure vanilla extract||.||.|
In the chilled bowl of a stand mixer fitted with the whisk beater, beat the cream cheese and sugar on medium speed until fluffy. Starting on low speed, gradually beat in the cream. Raise the speed to medium and whip until the mixture mounds softly when dropped from a spoon. Add the crème fraîche and continue beating until stiff peaks form when the beater is raised. Beat in the vanilla.
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