Whipped Chantilly Cream
 
Makes 2¼ Cups
Ingredients
  • 1 cup cold heavy whipping cream
  • 4 tablespoons cream cheese, room temperature
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, beat all ingredients with a mixer at medium-high speed until medium-soft peaks form, 4 to 5 minutes. Use immediately, or refrigerate until ready to use.
Recipe by Louisiana Cookin' at https://louisianacookin.com/christina-balzebres-cornmeal-pound-cake/