Tuesday, June 17, 2008

Whipped Cream - Perfectly classic

Hints for Success:
Everything should be well chilled before beating. Avoid OVER BEATING. Chill the frosted cake for at least 1 hour (preferably overnight) before allowing it to stand at room temperature.

232 g Heavy cream ( 1 liquid cup)
13 g sugar (1 Tbsp)

In a large mixing bowl place all the ingredients and refrigerate for at least 15 minutes. You may include the beater)
Beat until stiff peaks form when the beater is raised.
Frost and decorate the cake and chill for at least 1 hour.

To make some mocha flavored variations, increase the sugar to 2 tablespoons and stir in 1 tablespoon of Dutch chocolate powder and 1 teaspoon of instant coffee.


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