Cream horn shells in air fryer.

In an oven:

• Place cream cheese blocks into an electric mixer bowl. Incorporate powdered sugar and begin beating at medium speed until it becomes soft.
• Once the mixture has turned soft, incorporate rose water. Additionally, incorporate the saffron milk mixture and mix for a few minutes until fully combined. In another bowl.
• Incorporate the whipping cream and beat with a hand mixer or stand mixer until soft peaks form. Incorporate this whipping cream into the cream cheese mixture.
• Use any icing tip to pipe the frosting.

  The shells can be kept in an airtight container at room temperature.

• Store the cream horn shells with piped cream in the fridge; they can last for 3-4 days.

For cream cheese frosting

• Add cream cheese blocks in a bowl of electric mixer. Add powdered sugar and start beating this on on medium speed until soft.
• Add rose water to the mix once it is soft. Also add the saffron milk mixture and beat it for few minutes until its well combinedIn a seperate bowl,
• Add the whipping cream, start beating with hand mixer or stand mixer until you get soft peaks. Add this whipping cream to the cream cheese mix.
• Pipe the frosting using any icing tip.
• The shells can be stored at room tempreture in an air tight container
• The cream horn shells with piped cream need to be stored in the fridge, they can be stored for 3-4 days.