200 g fresh cream [0.44 lb]
16 g sugar [0.04 lb]
A pinch of vanillin
Whip the cream (straight from the refrigerator) with 16 g [0.04 lb] of sugar and a pinch of vanilla for cakes.
Mount with the food processor or with a whisk until the mixture is very thick, so that you can work with the pastry bag.
The secret is to work the fresh cream straight from the fridge.