Whipped Creole Cream Cheese
Yields: About 1½ cups
  • ½ cup heavy whipping cream
  • ⅓ cup Creole cream cheese*, well stirred
  • 3 tablespoons confectioners’ sugar, sifted
  • 2 teaspoons grated lemon zest
  1. In a medium bowl, beat cream and cream cheese with a mixer at medium-high speed until soft peaks form. Reduce mixer speed to medium. Add confectioners’ sugar and zest, and beat until stiff peaks almost form, 30 to 45 seconds. Cover and refrigerate for up to 2 hours.
*Mascarpone cheese may be substituted.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/11334-2/