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Vanilla Cream
Preparation info
- Makes
300 g
Enough to layer a 3-tiered cake - Difficulty
Easy
Appears in
By Julie Jones
Published 2017
This is barely a recipe at all, just a combination of two ingredients, but the crucial part is how the cream is whipped. The aim is to have soft, pillowy peaks that are velvety and spoonable yet whipped enough to be easily shaped either by piping or with a palette knife.
Ingredients
Method
Place the cream and vanilla in a large mixing bowl. Use a balloon whisk to whip the cream by hand, using a fast and assertive motion. As the cream starts to thicken, whisk gently until the right consistency has been achieved. If the cream does start to look lumpy and is clogging the whisk, it is likely that it has been over whipped. Adding a splash more cream and mixing it through should rescue