Whipped cream recipe for cake

Description

The recipe won't take much time. You can whip them by hand, but using an electric mixer will be much faster and easier. The cream should be cold, as it's easier to work with when chilled. If you're using baked custard, wait until it has completely cooled down, otherwise the cream will melt immediately. Whipped cream should not be stored but used right away. Serve chilled.

Instructions

1. 1

   Step 1

   Pour the heavy cream (at least 25% fat content) into a bowl, place it in the refrigerator, and chill thoroughly.

2. 2

   Step 2

   Pour the cream into the mixer bowl and add vanilla extract, beat at medium speed for a few minutes until a foamy mixture forms.

3. 3

   Step 3

   Beat for another 7-8 minutes, then you'll notice traces left by the whisk; don't rush to remove it.

4. 4

   Step 4

   To form stiff peaks, beat for another 8–10 minutes. When you lift the whisk and see distinct droplets that don't drip off, the whipped cream is ready.

5. 5

   Step 5

   Use them immediately or store them in the refrigerator, but only for a short time. Use them for decoration or make a dessert based on them.