Sweetened Whipped Cream
Makes 3 cups
  • 1½ cups (360 grams) heavy whipping cream
  • 2 tablespoons (24 grams) granulated sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar at medium-high speed until medium-stiff peaks form. Refrigerate in an airtight container until ready to use, up to 2 hours.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/fallen-chocolate-souffle/