500 g Quescrem Regular Cream Cheese
400 g butter
170 g sugar
Simply by sprinkling freeze-dried red fruits or adding a raspberry gelling liquid, it can be turned into a cheesecake frosting.
Make a syrup with the water and sugar and let it cool down to 30ºC. Mix the Regular Cream Cheese and the butter in the bowl of the mixer. Put it at minimum speed until it is mixed. Mix at maximum speed for 2 minutes or until it acquires a creamy aerated and consistent texture. Incorporate the syrup in thread at 30ºC. Put in a piping bag with a nozzle and use as decoration.