Versatile Dessert Cream

The first step is to whip some cream. I use 1 cup of whipping cream and 1/4 cup sugar and whip with a mixer until peaks have formed. This will make about 2 cups of whipped cream. Alternately you can use cool whip but the cream you get by whipping your own is thicker and richer.

The general rule for desserts is to use exact measurements. However for a versatile cream like this there is some room to budge. The exact measurements are 1 cup powdered sugar, 1 package cream cheese at room temperature and 1 cup of the whipped cream. If this is more cream than I need I usually scale down the cream cheese and add the powdered sugar gradually, tasting after each addition until the desired sweetness is met.

So the next step is to take your cream cheese and powdered sugar and mix until the sugar is incorporated and the mixture has formed into a paste. Then add whipped cream and mix until well incorporated. The whipped cream is what determines the thickness of the cream. For a thick cream use less whipped cream. For a lighter and fluffier cream use more whipped cream.

This dessert cream has unlimited uses. The cream itself can be used as a delicious fruit dip. Its the "sauce" on fruit pizzas. It makes a perfect layer in pudding desserts. It can be used as a frosting for cooking and cakes. I always have the ingredients on hand to make this quick add on because it compliments and enhances almost any dessert.