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cream cheese cream topping

Cream Cheese Cream Topping

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.

Rate

5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Course topping
Cuisine Cheese, Cream Cheese
Servings 26 servings
Calories 52 kcal

Equipment

  • 1 electric hand whisk

Ingredients
  

  • 200 g dairy whipping cream
  • 60 g cream cheese
  • 140 g evaporated milk
  • 4 g rock salt or sea salt only 3 g if using normal fine salt
  • 60 g icing sugar
  • 3-4 tbsps if needed full cream milk

Instructions
 

  • Whip dairy whipping cream until soft peak.
    cream cheese cream topping
  • 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.

Nutrition (per serving)

Calories: 52kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 75mgPotassium: 29mgSugar: 3gVitamin A: 160IUVitamin C: 0.1mgCalcium: 24mgIron: 0.02mg
Keyword cream cheese cream topping, milk cap
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