Don’t get me wrong, the spray can is fine in a pinch but when you taste the sweet softness of freshly whipped sweet cream - OH BABY. There’s nothing better on top of your favorite berries, sandwiched between a Victoria sponge, or dolloped on top of a hot chocolate. An easy classic to wrap into your basics belt.

Equipment Needed:

• Whisk or hand mixer

• Spatula

• Measuring cups or digital scale

Ingredients:

• 200g (¾ cup) - Heavy Cream (Double Cream)

• 20g (2 ¾  tbsp)  - Powdered Sugar, sifted

• ½ tsp - Vanilla Extract

Directions

• Combine all ingredients in a bowl. Using a hand whisk, manually whisk from side to side or up and down. This whips without the extra effort of going round and round!

• Your cream should become shiny and glossy as you whip.

• Once cream becomes decently thick - still “soft” but not liquid - use a spatula to lightly stir for final thickness

Notes:

• While you can use a mixer (standing or hand) be very careful to not overbeat your cream, you can’t come back from that. Overbeaten cream has a greasy flavor to it because the fats have started to solidify as you whip. Aka it’s not whipped cream and it’s not butter, it’s no bueno.

• If you are placing your whipped cream in a piping bag, note that the pressure of squeezing the bag wlll also thicken the cream. If using a piping bag, I recommend whipping the cream slightly less and let it thicken the remainder of the way in the bag.

• If you need more or less cream, note that your sugar is 10% of the weight of your cream. This does require a little bit of (dare I say easy) math. So when using a scale, after you measure your cream multiply that weight by 10% (.10) and that is how much sugar you should sift out.

• For example, for 100g of cream, you would only need 10g of powdered sugar

Don’t forget to tag @accentgolden on social with pictures of your creations! I love to see what you’re baking.

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