The champagne whipped cream is the perfect combination to fill your cakes. Simple to prepare, it has a light touch and is very tasty.
This champagne whipped cream is perfect for filling your cakes or pies. Before applying it, ensure that the cake is completely iced.
Check out this delicious recipe here.
Champagne Whipped Cream
1 and 1/2 cups (360ml) heavy cream
1/3 cup (40g) confectioners’ sugar
1 Tablespoon reduced champagne (from step 1)
1/2 teaspoon pure vanilla extract
In a small saucepan reduce the champagneover low heat.
Simmer the champagne, whisking occasionally, until it reduces down to 4 Tablespoons (around 20 minutes).
Place reduced champagne in the refrigerator until completely cool.
In hand mixer whip the heavy cream, confectioners’ sugar, 1 Tablespoon reduced champagne, and vanilla extract on medium-high about 2-3 minutes.