4 Dessert Creams (Collection)

For the caramel cream: combine cream cheese, heavy cream, sugar, and dulce de leche, then whip until smooth.

For the fruit cream: combine cream cheese, heavy cream, and powdered sugar, whip until fluffy, fold in the thick fruit filling at the end, and mix until uniform.

For the pectin-thickened fruit filling: bring cherry puree to a simmer, whisk in the sugar mixed with pectin, and boil for another minute while stirring constantly, then cover with plastic wrap pressed directly onto the surface and let it set.

For the thickened condensed milk: pour condensed milk into a glass bowl (three times larger in volume), heat in the microwave in 30-second bursts with stirring in between for a total of 2–2.5 minutes until it resembles pastry cream, then let it cool.

For the cappuccino cream: heat the heavy cream, add instant coffee, stir until completely dissolved, and chill in the refrigerator.