Fresh cream icing
Whipped vanilla cream for coating and piping. Covers one 23 cm round cake
Sweetened whipped cream with vanilla for coating cakes and piping decorations. An electric beater can be used, but for an inexperienced cook a hand whisk is safer: over-beating curdles the cream.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 10
Ingredients
Method
0/4 doneStep 1: Put the 2 cups whipping cream, 1 tsp vanilla essence and 3 tbsp sugar in a chilled bowl and beat until it thickens and holds soft peaks. Stand the bowl over a tray of iced water and whip with sharp upward strokes.
Step 2: Stop as soon as it is thick: over-beating will curdle the cream.
Step 3: Keep covered in the fridge for half an hour.
30 minStep 4: Coat the cake or pipe designs with the cream icing.
Nutrition per serving
- Calories
- 185 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 18 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fresh cream icing take?
- About 10 minutes in total.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of vanilla essence?
- Vanilla extract, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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