Whipped Cream with Vanilla Sugar and Powdered Sugar
Light, airy whipped cream is easy to make at home! Whenever I need whipped cream to decorate a dessert or as a layer in a cake, I always make it myself. The process is simple, and this way I'm always one hundred percent sure of what's in it! This recipe makes enough for one cake.
Mastehap
Recipe author
Whipped Cream with Vanilla Sugar and Powdered Sugar
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
2 g
Fats 33 %
15 g
Carbohydrates 63 %
29 g
320 kcal
GI:
10
/
28
/
62
- The first thing to do is chill the cream well. It should sit in the refrigerator for at least a few hours; you can even put it in the freezer for half an hour before whipping. Pour the cream into a deep bowl. First beat it with a mixer on maximum speed, then switch to medium and keep beating. This helps you avoid missing the right moment, since cream is easy to over-whip. It's important not to stop the process and not to get distracted until the cream reaches the right consistency. If you need the cream as an accompaniment to a dessert, whip it to soft peaks. If you're using it as a cake filling, whip until stiff peaks start to form. Once the cream is whipped, add the powdered sugar and the crushed vanilla sugar, then gently fold the cream together with the powder and sugar. Your homemade whipped cream is ready!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream 20% fat - 300 kcal/100g
- Cream 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
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