Gather the ingredients - * Cream cheese * Heavy cream * Powdered sugar * Sour cream * Vanilla extract
Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
– Remove the whisk attachment from the mixer and add the paddle attachment. Add the cream cheese and sour cream (optional) to the mixer bowl. – Mix on medium speed until it is smooth and well combined.
– Next, turn the mixer to low and slowly add the powdered sugar. – Once all of the sugar has been incorporated, add the vanilla and turn the mixer to medium speed. Beat until the mixture is light and smooth. – Add the heavy cream back to the bowl and use a rubber spatula to gently fold it into the cream cheese mixture.
– Once the mousse is fully combined, transfer it to your choice of serving dish and store it in the fridge until ready to serve. – Store any leftovers in an airtight container in the fridge for up to two days.
Full recipe at mildlymeandering.com