Following this recipe my pastry cream turned out so thick that I think I would be able to cut it into squares. I'm intrigued by trying to beat it to soften the consistency. I'm guessing I could just let the kitchen aid mixer go to town on it, as I don't think I could make a dent in it with a whisk. :) Would you add any milk or cream to it in the beginning, or only fold in the whipped cream once its softened up? Thanks!

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