Soft peaks mean that you can run a knife through it but it doesn’t quite hold a shape.ĥ. Add the remaining cream: Proceed to add the rest of the heavy cream and increase the speed to medium high- high and continue beating until soft peaks form. The cream cheese should turn to a liquid consistency before adding all the heavy creamĤ. Doing this slowly helps prevent a lumpy whipped cream. Slowly add the heavy cream: Slowly start adding about 1/4 cup the heavy cream until it is incorporated into the cream cheese and resembles a liquid mixture. Beat the cream cheese, scraping down the bowl frequently until it’s free of lumps.ģ. Beat the cream cheese: Start with cold cream cheese. Chill for 5-10 minutes in the freezer or the refrigerator.Ģ. Chill the bowl: Start with a cold bowl and the whisk attachment, which helps to keep your ingredients cold.
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