Whipped Cream
Makes 2 cups
  • 1 cup (240 grams) cold heavy whipping cream
  • 2 tablespoons (14 grams) confectioners' sugar
  • 1 teaspoon (4 grams) vanilla extract*
  1. Refrigerate a large bowl and a whisk until cold, about 10 minutes.
  2. In cold bowl, using cold whisk, whisk together all ingredients until medium-stiff peaks form. Use immediately, or refrigerate until ready to use.
Vanilla extract can be replaced with ΒΌ teaspoon (1 gram) almond extract, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/better-baking-academy-strawberry-roulade/