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For whipped cream: In a large mixing bowl place the whipping cream,
vanilla extract, and sugar and
stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at
least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and
additional sugar to the above mixture and chill for at least one hour so the cocoa powder
has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but
beat only until soft peaks form. Then add the sweetened
raspberry puree, a little at a time, and
beat just until stiff peaks form when the beater is raised. Taste and
fold in more
sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but
beat only until soft peaks form. Then add the sweetened
strawberry puree a little at a time, and
beat just until stiff peaks form when the beater is raised. Taste and
fold in more
sugar or puree, if required.
Makes about 2 cups of whipped
cream frosting.
Source:
Beranbaum, Rose
Levy. The Cake Bible. William Morrow and Company, Inc. New
York: 1988.
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