Cream Cheese Filling

Ingredient

Method

250g cream cheese 150g heavy cream 50g mascarpone cheese 30g caster sugar 1tsp vanilla extract 1/3tsp salt

1. In a bowl, beat cream cheese (room temperature), salt, sugar and vanilla extract, beat for another 30 seconds till smooth.  2. Add in whipping cream. Beat at medium speed until stiff peaks form. Note: Whipping cream gets thick fairly quickly and hence, you should use medium-low speed. Over beating will cause the cream to separate. Or  With another clean bowl, whip cream and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until medium peaks form, 2-3 minutes. Fold the cream cheese from step 1 into whipped cream. 3. Let the frosting chill in the fridge for 30 – 60 minutes to increase its thickness so that it is easier to spread.