Buddy Valastro's Whipped Cream
This sweetened whipped cream can be used to fill and/or ice cakes, and is also a component of French cream and lobster cream.
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup plus 2 tablespoons sugar
Yields: About 2 1/2 cups
Preparation
Put the cream and sugar in a bowl and whip on high speed with a hand mixer.
Do not over mix or you’ll end up with butter.
This cream can be refrigerated in an airtight container for up to 3 days.
Whisk by hand to refresh before using.
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