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Sweetened Whipped Cream
Essential Technique
Preparation info
- Makes about
800 g
cake - Difficulty
Easy
Appears in
Published 2010
Making perfect whipped cream and finishing a cake with it isn’t difficult, but you have to remember a few basic rules: keep everything cold and don’t over-whip. Softly whipped cream holds its shape well and doesn’t disintegrate on the outside of a cake.
Ingredients
720 ml 70 g 2
Method
- About 30 minutes before whipping the cream, chill the mixer bowl and whisk in the refrigerator. Take out and put the cream, sugar and vanilla in the bowl and whisk once by hand to mix. Place on the mixer fitted with the whisk attachment and whip on medium high until you see traces of the whisk holding in the cream.
- Decrease the speed to medium and continue whip
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