Prep 5 mins
Cook 0 mins
From an old edition of Delicious magazine. This is fabulous to put atop your favorite muffin.
Make and share this Cheesecake Cream recipe from Food.com.
- Put all ingredients in bowl.
- Beat with electric beaters till thick and combined.
- Refrigerate till ready to use.
This was delicious, far to delicious for my waistline!
Made this to serve on top of my home-made zucchini bread and it was delicious!!! My only problem was mine never thickened up enough and was quit thin, even with a long mixing time. Next time will cut back on the cream. May be a difference in our type of creams available here in the US. Thanks for sharing your recipe. Made for Holiday Tag.
This cream is so yummy and luscious! I increased the amount to serve 16-18, which was a bit less than an 8 oz. block of cream cheese, and right at 1 cup of confectioner's sugar. I wasn't sure what 'thickened cream' was either, so I used heavy whipping cream, and I think that was perfect! I served this in Almond Cookie Cups, and the body of the cream was just right! I also added a touch of hot fudge sauce, and the kids stirred theirs together for 'chocolate' cream, which I may try next time! Thanks, katew, for a lovely recipe!