Wednesday, August 26, 2009

whipping cream at home for cakes...

Here you go -

2 cups heavy cream
1/4 cup sugar, or to taste
1 tablespoon vanilla extract

Whip the cream with a wire whisk until it is slightly thickened. Now add sugar and any flavorings. Continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle. Whipped cream made with good-quality cream should last for 24-hours.

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