I used a cream cheese cream before I made my birthday cake. Because the whipping cream does not hold this pattern, the traditional Italian cream cream is too thick and too hot, so I chose cream cheese cream. I saw a lot of versions of the practice on the Internet, and finally transferred this ratio. The taste is very good, not too sweet. Particularly suitable for matching with the wind embryo. The cake embryo is light and the flower is full of mouthfeel.
Butter and cream cheese are softened at room temperature
The butter is sent a little, so you don't have to play it in place.
Add cream cheese and powdered sugar
Continue to whipped and make a light cream, it will be OK!