Whipped cream can be the perfect accompaniment to many desserts, cakes, donuts and even life itself. Freshly whipped cream looks and tastes amazing, however on occasion it doesn’t hold up too well over time and can start to slump. So, here is my delicious solution.
A traditional vanilla buttercream can be amazing, but as I’ve already mentioned, cream can sometimes be far better. So this fusion recipe takes the best elements of buttercream, but with the flavours of freshly whipped cream. It’s super easy to make, creamy and only requires a handheld beater. If you’re after a more stable whipped cream alternative this Whipped Cream Buttercream is a must try!
- 230g Icing Sugar
- 120g Butter – Room Temperature
- 1 Teaspoon Vanilla Extract
- 100ml Full Cream (Heavy/Double)
Add butter (at room temperature, don't melt) and icing sugar to a large heatproof bowl. Then place the bowl in a shallow tub of warm water (kitchen sink works well).
Using a handheld mixer, beat until butter and icing sugar come together and form a thick paste. Remove bowl from the tub of water.
With your beater on slow speed, add the vanilla extract followed by the cream, making sure it's well incorporated and smooth.
Finally, beat on high speed for another 5 minutes, then it's ready to go!