Besides making Cheese Tea, Cream Cheese Cream Topping (better known as "奶盖", which means "milk cap") is also great to serve with soft fluffy Lemon Sponge Cake.
4grock salt or sea saltonly 3 g if using normal fine salt
60gicing sugar
3-4tbspsif needed full cream milk
Instructions
Whip dairy whipping cream until soft peak.
Combine cream cheese, evaporated milk, salt and icing sugar, blend until smooth. Add cream cheese mixture to whipped cream, fold until well mixed. If the Cream Cheese Cream Topping is slightly thick, add in some milk (about 3-4 tbsps) to dilute it slightly. (Reminder: Keep the Cream Cheese Cream Topping refrigerated and finish within 3 days.)
Video
Notes
Each serving is about 20 g. This recipe yields about 26 servings.Use stainless steel mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.