#1: WHIPPED CREAM FILLING RECIPE
Ingredients
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- We will reveal to you the secret of the world’s best confectioners; always cool the mixing bowl and the beaters of an electric mixer in the freezer for 15 minutes before use.
- Take out of the refrigerator, pour the heavy cream into the cooled mixing bowl and start beating on medium speed.
- When you start to notice that the magic has started to work, i.e. that the cream is starting to thicken, add the sugar gradually while still beating.
- Add the vanilla extract and continue to beat until the cream forms stiff peaks. One important note, don’t overdo it, because you won’t like the end result. Overbeating causes the cream to become grainy.
- Use right away or place in the refrigerator for up to 4 hours. We also recommend giving it a quick stir before use to re-incorporate any separated liquid.
- In the end, spread the whipped cream between the cake layers, on top and edges of the cake, or whatever the recipe calls for.
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