Ingredients:
50g – water.
30-40g - cornstarch.
100g – powdered sugar.
350g – cream cheese (I use Hochland).

1. Mix cornstarch with water.
2. Add powdered sugar and stir until homogeneous.
3. Add 100g of cream cheese and stir until more or less homogeneous. You’ll still have some small lumps of cheese left – it’s not a big deal. I like using a wire whisk for stirring.
3. Put the mixture into a frying pan. Boil it, constantly stirring, until cornstarch scalds completely. The mixture will thicken and combine into one bulk. It took me about 7 min.
4. Cool the scalded base to room temperature.
5. Add 250g of cream cheese portion-wise. It’s very convenient to use a hand mixer at low speed for that. First, we add 1 tablespoon of cream cheese and stir until homogeneous. Then add the rest of cream cheese and stir it again.

That’s it, the cream is work-ready.

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