Cream for Cake
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This recipe has been viewed 1898 times
Follow this recipe to prepare the Cream for cake which can be used as dressing, topping or even a filling for cakes and pastries.
- Chill the cream for at least 2 hours as the cream has to be very cold for whipping
- Put it into a bowl and beat until it doubles in volume and forms soft peaks.
- Carefully fold in the sugar and vanilla essence.
- Serve with any dessert or use as a garnish.
This recipe was contributed by vishakha_p on 28 May 2002
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