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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 3minutes. 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.
Yields
8 Servings
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