1 litre of cream
100 g castor sugar
1 tsp vanilla essence
100 g castor sugar
1 tsp vanilla essence
method
Place 1 litre of cream into a cold basin with 100 g castor sugar and 1 tsp vanilla essence, and whisk until it is sufficiently thick.
Note
Be careful not to overwhisk as this will cause the fat globules which are in suspension in the cream to combine. These larger particles then begin to separate out (this is the process by which butter is made). Slight over-whisking is not always apparent but when the cream is piped the pressure causes separation to take place and the cream weeps, thus reducing its life and spoiling the item with which it is used.
Note
Be careful not to overwhisk as this will cause the fat globules which are in suspension in the cream to combine. These larger particles then begin to separate out (this is the process by which butter is made). Slight over-whisking is not always apparent but when the cream is piped the pressure causes separation to take place and the cream weeps, thus reducing its life and spoiling the item with which it is used.
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