Friday we had dinner at K.C. and Collin's. They did a great job of hosting. We dubbed it "Fish Friday." They had a variety seafood out for appetizers along with cheese, crackers and a crab ragoon dip. Then there were two kinds of salmon for dinner and yummy veggies. Collin even made a mango-peach smoothie for everyone. My little brothers really are excellent cooks and put on a great dinner. MiMi made an ice cream sandwich cake for dessert, which was a pre-birthday surprise for Chloe.
Yesterday we celebrated Chloe's birthday. Jax and I called her to see if she wanted to go to the park with us in the morning. Next thing we knew, the whole crew met us there! Jax had fun showing us the ropes on the playground. Then we had dinner and yard games and MiMi and Pops'. Chloe requested chicken, bacon alfredo roll-ups for her birthday dinner. They were delicious. I was in charge of dessert, Chloe has been asking for the brownie cheesecake with mocha whipped cream and it was as much of a hit the second time around as it was the first! The night ended with a water war of epic proportions. We had a blast!
None of that really has anything to do with this recipe, other than it explains why it went up late. By now we all know that I am a fanatic when it comes to frosting and whipped cream. I love trying new things. I have been enjoying playing with different flavors of whipped cream lately. The cocoa whipped cream is easy and delicious and the mocha whipped cream is to die for. This one is fun too! There is enough cream cheese in it to give it that slight tang you might expect, but it gives the whipped cream some extra stability and makes it fun to pipe! I served wit alongside a cake with some berries, but it would be great just with berries in a bowl and would take your strawberry shortcake to the next level! You just have to give it a try!
Cream Cheese Whipped Cream
8 oz cream cheese, slightly softened
2-6 T sugar (depending on how sweet you want it, I tend to not make my whipped cream too sweet)
1 tsp vanilla extract or vanilla bean paste
1 pint heavy whipping cream, super cold
- For the best results, but your cream in the freezer for just a few minutes while your gather your ingredients and beat the cream cheese.
- It is best if your cream cheese is still at least cool when you get started, but you want it to be soft enough that your mixer can get it beaten smooth. Beat together the sugar, vanilla and cream cheese until smooth.
- With the mixer still running on medium, drizzle in the cream. Once it is all incorporated into the cream cheese and turn the mixer on high and whip until stiff peaks form.
- Pipe or spoon onto your dessert, store leftover in the refrigerator.