6 oz Cream cheese; softened but
-cool
3/4 c Sugar; superfine
1 c Sour cream; cold
1 c Heavy cream; cold
1 pn Kosher salt; or table salt
3 tb Fresh lemon juice
1/4 ts Vanilla extract
Chill mixing bowl and beaters. Beat cream cheese on medium speed until soft
and smooth. Gradually add sugar, 1/4 ucp at a time, beating well after each
addition. Beat in sour cream, then the heavy cream. Add salt, lemon juice
and vanilla. Beat just until mixture is thick and smooth. Cover and
refrigerate overnight.
Wash beaters and bowl and chill again. Put chilled mixture in cold mixing
bowl and beat, gradually increasing speed from low to medium, beat mixture
until lightand creamy, about 3 minutes. Serve at once or freeze up to 24
hours. Allow to soften 15 minutes in refrigerator if frozen. Garnish with
strawberries.
SUPERFINE SUGAR can be made by processing granulated sugar in your food
processor.
“Cook and Tell,” Norma Riggs of Corona, CA [mcRecipe 30 Aug 1996 patH]
Yields
8 Servings