Whipped Cream for Zuppa Inglese Cake
This luscious whipped cream tops our Zuppa Inglese Cake.
- Yield: Makes about 8 cups
Source: Martha Stewart Living, January 2003
- 4 cups heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the whisk attachment, combine cream, sugar, and vanilla. Beat on medium speed until soft peaks form, about 3 minutes.