Ingredients
- One 8 oz. package (226g) full-fat cream cheese, cold
- ¾ cup (180ml) heavy cream
- ½ cup (60g) confectioners' sugar
- 1 tsp. vanilla extract
Steps
- Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.