Yield: Makes 4 cups whipped cream (enough to fill, frost, and decorate the top and side of an 8- or 9-inch 2-layer cake. See below for 3- and 4-layer cakes).
As any cake decorator knows, whipped cream needs to be “just right” when piping it through a pastry bag onto a cake. The perfect decorator’s whipped cream is stiff, yet still soft enough to flow through the bag smoothly, evenly, and easily. Both the confectioners’ sugar and cream of tartar stabilize the whipped cream to give that professional look and ensure it will stand up perfectly on the cake. Be sure to refrigerate the cake right after decorating.
This recipe is excerpted from Junior’s Dessert Cookbook.
See variations for the measurements you’ll need to fill, frost, and decorate a 3- and 4-layer cake.
For 6 cups Decorator’s Never-Fail Whipped Cream (enough to fill, frost, and decorate a 3-layer cake):
Prepare as directed using 1⁄3 cup confectioners’ sugar, 1⁄2 tsp. cream of tartar, 1-1⁄2 pints (3 cups) icy-cold heavy or whipping cream, and 1 Tbs. pure vanilla extract.
For 8 cups Decorator’s Never-Fail Whipped Cream (enough to fill, frost, and decorate a 4-layer cake):
Prepare as directed using 1⁄2 cup confectioners’ sugar, 1⁄2 tsp. cream of tartar, 1 quart (4 cups) icy-cold heavy or whipping cream, and 2 Tbs. pure vanilla extract.
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Nice texture. Crazy awful flavor with all that vanilla. Whipped cream is decadent without vanilla and if you must use 1/4- 1/2 tsp is plenty.
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