Light, Velvety Cream
|2||cup||Heavy Whipping Cream|
|1 1⁄2||cup||Philadelphia Cream Cheese|
Separate egg whites and 2 Tablespoons sugar. Beat until stiff and set aside. Beat egg yolks and remaining sugar until creamy. Add vanilla. Slowly add Mascarpone cheese and beat well. Add 1 cup cream and beat, add cream cheese and remaining cream. Continue beating until cream is firm. Fold in the egg wihtes. Ready to use as a filling or an accompaniment to any dessert.
Try with our Cream Puffs recipe