Try this Cheesecake Cake Batter Dip recipe, or contribute your own.
- Carbohydrate 43.3161547625389 g
- Cholesterol 283.113303308435 mg
- Fat 88.0375336843076 g
- Fiber 0 g
- Protein 15.9872837607836 g
- Saturated Fat 50.2028149770701 g
- Serving Size 1 1 recipe (347g)
- Sodium 764.056253238276 mg
- Sugar 43.3161547625389 g
- Trans Fat 11.6265383990178 g
- Calories 1021 calories
Step-by-step
- Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
- Bring speed down to medium and add the sour cream and vanilla, mix until incorporated.
- Slowly add the powdered sugar and cake mix to the bowl and mix until combined.
- Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
- Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!
Swapping the cream cheese for ricotta turns this emulsion into a watery mess that fails to hold its shape on a graham cracker. Getting the dairy right is only half the battle because mechanics matter just as much here. Many batches fail because the cheese was too cold during the initial whip.
- Ensure the cream cheese sits at room temperature for at least two full hours before mixing. Cold blocks resist aeration and leave stubborn lumps.
- Use a stand mixer fitted with the paddle attachment. Hand whisks lack the torque required to incorporate three hundred grams of fat smoothly.
- Beat the base on medium-high speed for precisely three minutes. Stopping early prevents the protein matrix from trapping air.
- Incorporate the dry components slowly. Dumping the powdered sugar and dry cake mix in all at once creates flour pockets.
- Fold the sprinkles in by hand using a rubber spatula at the very end. Aggressive mechanical stirring bleeds the dye into the pale base.
Store leftovers in an airtight container in the refrigerator for up to three days. Stir thoroughly before serving if any separation occurs during chilling.
