Chiffon Cream

Ingredients

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

Method

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.

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