Friday, February 25, 2011

Cream Cheese Clouds

One of the desserts on the menu this month was cheesecake. As you may or may not know, cheesecake is kind of an involved recipe. It takes time. It takes energy. I had neither this week. So instead of actual cheesecake, I found a recipe from Robin Sue that I had saved back before Christmas. She added cherry pie filling to hers, but I didn't have any, so I substituted chocolate pudding.

Beat a block of cream cheese with powdered sugar and vanilla until it is super creamy.
Slowly add in a cup of cream. Cream. Not milk. Not half and half.
Because we are going for fluffy here, and truly, the only way to get there is by using real cream.
Beat this mixture until you get soft peaks form. Just like you would in whipped cream.
Spoon about a third of a cup of the mixture onto a cookie sheet lined with waxed paper. I was out of waxed paper, too, so I used aluminum foil.
Take a spoon and carve out a little space for the filling.
Freeze this for a couple hours and then fill with pudding. Or pie filling. Or fruit.
You know, I think anything with "cloud" in the name just has to be good, doesn't it? These are wonderful. I left them in the freezer overnight, and that made them really difficult to cut into at first, but they didn't take long to thaw out.

I really want to try these with lemon pudding. The Boy is upset we didn't have cherries, so that will be up the next round.

Click here for Printable Recipe

Cream Cheese Clouds
1- 8 ounce brick of cream cheese
1/2 cup powdered sugar
1/2 tsp. vanilla
1 cup heavy cream
In a large mixing bowl using a hand held or stand mixer, mix together cream cheese, sugar, and vanilla until light and fluffy. Slowly add cream and whip until mixture is whipped to a light and fluffy cloud. Line cookie trays with waxed paper and spoon about 1/3 cup sized mounds of the cream mixture on trays and makes a well in each mound using the back of a spoon. Freeze up to 2 hours on trays then remove to an airtight container to store in the freezer.

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