Cream cheese and cream for cake

Name: Cream cheese and cream for cake
Total time: 30 min
Yield: 8
Ingredients: 300 g Cream cheese; 125 ml Heavy cream; 110 g Powdered sugar

Simple, delicate and light cake cream! How fluffy and how delicious! Who has ever thought about how they make delicate, slightly sweet buttercream for store-bought cakes?! The secret is simple - cream cheese and whipped cream! About proportions and how to do it - everything is in the recipe!

39

8190

Layla Lee

Recipe author

Calories

235kcal

Protein

7g

Fat

24g

Carbs

15g

*Nutrition per serving

Ingredients

Servings: 8

Cream cheese

300g

Heavy cream

125ml

Powdered sugar

110g

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Prepare your ingredients. The cheese needs to be cold, and the cream needs to be very cold.
STEP 2
Place the cheese in a convenient bowl.
STEP 3
Add powdered sugar to the cheese. To be sure, it is better to sift the powder.
STEP 4
Mix the cheese and powder well.
STEP 5
Add cream to the sweet cheese mixture.
STEP 6
Beat at high speed mixer.
STEP 7
The mixture will begin to thicken.
STEP 8
Beat until desired thickness, but do not overbeat, otherwise the mixture will separate.
STEP 9
Cool the cream for half an hour in the refrigerator - and you can cover the cake with it. The cakes must be completely cooled, otherwise the cream will flow.
STEP 10
This amount of cream is enough for a small cake or 8 cupcakes.