This cheese cream is super delicious and not as sweet as cream. Definitely a super wild topping, you deserve it!
Return the butter and cream cheese to room temperature first, and gently push out the pit with your fingers.
Put the butter, cream cheese and powdered sugar in the pot and mix well with an electric egg beater.
Add whipped cream to the eight distribution, no flow can be spent.
1. The square can do about 12 or so, which can be reduced by half. 2. Can reduce a little sugar, not less than 30g best. 3. Many people report that oil and water will be separated. You can weigh the butter first, cut it into small pieces, and put it in the refrigerator for about half an hour. Stir the cream cheese first, then remove the butter block, knead it in your hand, let it soften, add slowly one by one, stir well, add whipped cream and stir. 4. Do not stir for too long, the speed is fast, otherwise it is easy to separate oil and water.