This cream cheese whipped cream has a more tangy flavor than regular whipped cream, and it’s essential in our red wine-spiked Red Velvet Hot Chocolate. Top off your cocktail with a dollop and lick the rest off the spoon.
Cream Cheese Whipped Cream
.25 Cup heavy cream
4 oz cream cheese
.5 Cup sugar
pinch of salt
.5 tsp vanilla
- Chill a metal bowl and a whisk in freezer for a few minutes. When chilled, pour the cream into the bowl and whip until peaks form. Set aside.
- In a separate bowl, beat cream cheese with sugar, salt and vanilla until creamy. Fold the whipped cream into the cream cheese mix until fully combined and fluffy. Refrigerate until ready to use.