1 cup heavy whipping cream
8 oz cream cheese, softened
1 1/4 c powdered sugar
1 Tbsp lemon juice (use fresh and add zest)
1 tsp vanilla
dash salt
1. Whip cream in stand mixer until soft peaks form, set aside (put in separate bowl to use mixer bowl for cream cheese)
2. beat softened ream cheese until it's nice and smooth.
3. sift powdered sugar into the cream cheese, add fresh lemon juice and vanilla. Beat until smooth and glossy.
4. Fold cream cheese mixture into the whipped cream until combined.
Time: 15 min
Yield 3 cups
Can be made up to 3 days in advance, seal tightly
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