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Classic Whipped Cream Topping

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A whipped cream topping never goes out of style. You can use this classic on almost any cheesecake in this book.

Yield: Makes about 1 cup (250 ml)

Ingredients

  • ½ cup (125 mL) whipping (35%) cream
  • 2 tbsp (25 mL) granulated sugar

Directions

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.

Variation:

Stir in 3 oz (90 g) semisweet chocolate, melted, to create a chocolate version.


© 2008 George Geary
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

64kcal (3%)
10mg (1%)
0mg (0%)
61mcg RAE (2%)
11mg
1mg
0g
3g
0g
4g
20mg (7%)
6mg (0%)
3g (17%)
6g (8%)
0mg (0%)
 

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