A cottage-friendly alternative for cream cheese frosting that can be used as a filling, topping or served as a standalone treat. Fully cooked and stabilized with citric acid!
Ingredients
- 1 can sweetened condensed milk 300 ml/395g
- 1 cup heavy cream 200g
- 1 tablespoon butter, unsalted 15g
- 1 brick full fat cream cheese, cut in chunks 227-250 g
- ½ teaspoon citric acid optional
Instructions
- Prepare a large fine mesh sieve on top of a large heat-proof bowl and set aside.
- In a medium saucepan add the sweetened condensed milk, heavy cream and butter and mix the ingredients.
- Cook the mixture over medium-low heat, mixing non-stop until it starts to boil.
- Once the filling starts to boil, remove it from the heat and add the cream cheese, mashing it up with a potato masher to break it into smaller pieces.
- Strain the filling through the fine mesh sieve and mix to combine.
- Then, bring the strained filling back to the saucepan and continue cooking it over medium-low heat, still mixing non-stop.
- The filling will be ready when it thickens and it takes 2-3 seconds for it to come back together if you run your spatula through it. Do not overcook.
- If using citric acid, you can add it at this point, making sure it's completely incorporated into the mixture.
- Remove the filling from the pan to a heat-proof bowl and cover while still warm with cling film.
- Keep it in the fridge for at least 4 hours before using it to firm it up.
