White Chocolate Cream Cheese Mousse

Yield: about 4# 13oz or 2209 g

What you need.....

2 lbs. (907g) cream cheese (at room temp)

2 quarts (1892 ml) heavy whipping cream

8 oz. (230 g) confectioners sugar

1 Tablespoon vanilla extract

8 oz. (230 g) white chocolate (melted)

How to make this...

1. Place cream cheese in the bowl of a stand mixer, fitted with the paddle attachment.

2. Mix on medium low until smooth, scarping a few times.

3. Add heavy cream in small amounts, whipping and scraping after each addition (about 1 cup at a time) Switch to the whip attachment and add vanilla and sugar.

4. Whip on high until thickened, 2-3 minutes.

5. Fold in the melted white chocolate.