Whipped cream recipe – Panna montata

whipped cream

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.

Once tasted you’ll never buy the spray whipped cream.

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