- 4 quarts Heavy Cream
- 3 cups Powder Sugar, sifted
- ¼ cup Vanilla
ingredients
directions
1. For this amount, you may use a 5 qt. mixer. Clean, sanitize, and chill bowl and whip attachment. Begin whipping cream as quickly as possible without making a mess. |
2. When the cream begins to hold a track, you may add the sifted powdered sugar and then the vanilla. Continue to whip on high speed to firm peak. |
3. Store in refrigeration until ready for use. |
4. For chocolate, whip till very soft peaks, temper 1/2 yvonne's glaze (85°) by hand with whisk, then add remaining (do not overwhip) Ratio: 2 cups heavy cream to 1 cup yvonnes glaze. |
Keywords
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