Classic Whipped Cream Topping
A whipped cream topping never goes out of style. You can use this classic on almost any cheesecake in this book.
Total Timeunder 15 minutes
Taste and Texturecreamy, rich, sweet
- ½ cup (125 mL) whipping (35%) cream
- 2 tbsp (25 mL) granulated sugar
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.
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