Instructions

• Take the 2 ounces cream cheese out of the fridge to come to room temperature while you chill equipment. Place a mixing bowl and the whisk/beaters in the refrigerator for at least 15 minutes.
• Pour 1/2 cup heavy whipping cream into the chilled bowl. Using an electric mixer or whisk, beat the cream until stiff peaks form (peaks hold a firm point and do not fold over).
• In a separate bowl, beat the room-temperature cream cheese until smooth and free of lumps.
• Add the sifted 1/4 cup (30 g) powdered sugar, a pinch of salt, and 1/2 teaspoon lemon juice or 1/2 teaspoon vanilla extract (choose one). Beat until well combined and smooth.
• Fold the whipped cream into the cream cheese mixture in two additions: gently fold in half the whipped cream to lighten the base, then fold in the remaining whipped cream until no white streaks remain. Do not overmix.
• Use immediately or refrigerate for at least 30 minutes to firm before serving.