Chiffon Cream


  • 5 oz (140 g) confectioners’ custard
  • 1 lb 10 oz (745 g) buttercream
  • scant ¾ cup (165 ml) whipping cream, whipped


In a bowl, soften the confectioners’ custard with a whisk. In a mixer, whip the buttercream until it is light and fluffy*, then add the confectioners’ custard. Detach the beaters and work in the whipped cream by hand. Use immediately.