Thursday, May 3, 2012

WHIP CREAM ICING



Chef’s Line            vanilla crème                                          1#
Glenview Farms     40% heavy cream                                   8oz


Method: heat crème over double boiler to 140 degrees remove from heat and cool to 45 degrees. Add heavy cream and whip until stiff peaks. Spread on cake.

Yield: 24 oz  or  icing for one 9” layer cake

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