Ingredients:

  • 8 oz Full-fat Cream Cheese, softened to 65°F
  • 1/2 cup Powdered Sugar, sifted
  • 1 tsp Vanilla Bean Paste
  • 1/2 tsp Fresh Lemon Juice
  • 3/4 cup Cold Heavy Whipping Cream (min. 36% milkfat)
  • 2 tbsp Granulated Sugar

Instructions:

  1. The Emulsification Phase: In a main mixing bowl, beat the softened cream cheese on medium speed until no lumps remain. Sift in the powdered sugar and add the vanilla bean paste and lemon juice. Whip for 2 minutes until the mixture achieves a glossy, silken texture.
  2. The Cold Aeration Phase: In a separate, chilled stainless steel bowl, whip the cold heavy cream and granulated sugar until stiff peaks form. Stop as soon as the texture is matte and firm to avoid overbeating into butter.
  3. The Folding Technique: Gently add one-third of the whipped cream to the cream cheese base. Use a 'cut and fold' motion with a silicone spatula to lighten the base. Gradually fold in the remaining whipped cream to preserve air bubbles for a fluffy result.