Vanilla whipped cream, perfect to stuff layer cakes or to decorate a cake !

Ingredients

• 1 cup sour cream (or cream)30% fat
• 1/2 cup mascarpone
• 1/3 cup icing sugar
• 1 tsp vanilla

Materials

• 1 pastry robot or
• 1 bowl
• 1 electric mixer

Preparation

• Place the cream, bowl and whisk in the freezer for at least 15 minutes before use.
  Pour the cream, mascarpone, icing sugar and vanilla extract into the bowl.
• Whisk until you get a stiff mixture. Put in the fridge before use so that the cream stays firm.
• It's ready ! You can use this cream to garnish cakes!

Observations

Why put cream in the freezer?
The cream must be very cold for it to rise properly. Also place the bowl and the whisk so that the cream stays cold when you whip it. You will succeed your cream every time!

What kind of cream to use for whipped cream?
Choose a cream with a high fat content. It is the fat contained in the cream (and the cold) that will allow you to have a perfect whipped cream! We use a cream with at least 30% fat to be sure that it rises well.
You can use liquid cream or sour cream. If you want a milder taste: use liquid cream. If you want a cream with a slightly more acid taste: use sour cream.

How to flavor the cream?
You can use vanilla extract, a vanilla pod, but also opt for almond, coffee, orange blossom extract according to your tastes!

Attributes

Questions

Photos of members who cooked this recipe