Cream cheese

Ingredients:
Powdered sugar - 60 gr.
Curd cheese - 550 gr.
Cream 35% - 150 gr.

Cooking:
1. We send curd cheese and icing sugar to the mixer container, beat until smooth and pour in the cream in a thin stream, beat everything until a dense mass, as you will see that the whisks of the mixer leave gaps on the cream, it is better not to beat for a longer time otherwise you can overbeat and the cream will begin to exfoliate .
2. It is important that both cheese and cream are cold from the refrigerator. But not from the freezer in the freezer in cream and cheese, crystals can form, which then melt in the cream, and in this case the cream will be spoiled.