A dollop of freshly whipped cream improves almost any cake, from a simple pound cake to an intensely flavored flourless chocolate cake, and takes minutes to make.
Yield : Makes 3 cups
Ingredients
- 1½ cups (360 ml) heavy cream
- 3 tablespoons (0.7 oz/21 g) confectioners sugar, sifted
- 1½ teaspoons vanilla extract
Directions
1. In the chilled bowl of an electric mixer, using the whisk attachment, whip the cream at high speed just until it begins to thicken. Add the sugar and vanilla and beat until soft peaks form. Use immediately, or cover and refrigerate.
Notes
Store in the refrigerator, covered, for up to 2 hours.
© 2006 Tish Boyle
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