- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
A whipped cream topping never goes out of style. You can use this classic on almost any cheesecake in this book.
- ½ cup (125 mL) whipping (35%) cream
- 2 tbsp (25 mL) granulated sugar
1. In a well-chilled mixer bowl fitted with whip attachment, whip cream on medium-high speed until soft peaks form. With the mixer running, sprinkle with sugar and whip until firm peaks form.
2. Pipe a ribbon or rosettes around the border of the cheesecake or ice the entire top.
Stir in 3 oz (90 g) semisweet chocolate, melted, to create a chocolate version.
© 2008 George Geary
Nutritional information is based on 8 servings.
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