Stabilized Whipped Cream

Stabilized Whipped Cream on Zesty Lime Bars
Stabilized Whipped Cream on Zesty Lime Bars
Makes about 2 cups
1 oz. cream cheese, at room temperature
3 tbsp. confectioners' sugar
1 cup heavy cream, cold
  1. In a medium mixing bowl, use an electric mixer or balloon whisk to whip cheese and sugar until smooth and light.
  2. Add heavy cream; beat until soft peaks almost form.
  3. Scrape bowl to ensure cheese and cream are combined; continue beating until desired texture is reached (do not overmix or the cream mixture will start taking on the texture of butter).
  4. Use immediately or refrigerate, covered, until ready to use (up to 2-3 days).