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2½ cups
Easy
Published 2009
Volume | Ounce | Gram | |
cream cheese (60° to 70°F/15° to 21°C) |
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 be