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French Cream

Makes 2 cups

You can make this rich dessert cream up to 1 day ahead; cover and chill. If mixture softens, whisk to thicken.


French Cream

James Carrier
 1 package (3 oz.) cream cheese, chilled
 1 cup whipping cream
 1/2 teaspoon grated lemon peel
 1 tablespoon lemon juice
 3 to 4 tablespoons powdered sugar
Step 1

Chill a deep bowl and the rotary or whip beater of a mixer for at least 10 minutes.

Step 2

Put cream cheese in bowl and mix on high speed with rotary or whip beater until cheese is spread around base of bowl. With mixer on high speed, pour cream down the side of the bowl (not into beaters) into the cheese, slowly enough that the cheese stays thick and forms ridges like stiffly whipped cream as you beat it; scrape sides of bowl as necessary.

Step 3

When all the cream is whipped into the cheese, turn off mixer. Add lemon peel, lemon juice, and powdered sugar to taste; mix at medium speed to blend.

Step 4

Nutritional analysis per tablespoon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 34Calories from Fat 85
% Daily Value *
Total Fat 3.2g5%

Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 11mg1%
Total Carbohydrate 1g1%

Dietary Fiber 0.0g0%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.