Recipe courtesy Legacy Bagelry & Bakery
Yields | 3 cups |
- 1 cup room temperature cream cheese
- 1⁄3 cup sugar
- 1 1⁄5 tsps vanilla extract
- 3 cups heavy whipping cream
| Preparation | In a large bowl, beat cream cheese, sugar and vanilla using a hand-held mixer on medium speed. Slowly add heavy whipping cream until cream is soft and peaks form and remain stable. Do not overbeat. The Gereckes recommend using pastry cream to stuff or top any of the pastries made using your choux dough, like éclairs or cream puffs, as well as to decorate cupcakes or cakes.