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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


  1. 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.

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