Whipped Cream for Piping Borders

By norsegal8

Using a food processor to "whip" the cream means that is will not be as light and airy as beaten whipped cream because it does not increase in volume. The added density makes this velvety whipped cream pipe like a dream.

Ingredients

• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1/2 teaspoon Cobasan, only if cream is not ultrapasteurized

Details

Servings 2

Preparation

Step 1

Place all of the ingredients in the bowl of a food processor fitted with the metal bag. Process, checking every few seconds by lifting a small amount of cream with a small metal spatula or spoon. The mixture should look thick and creamy and form a slight peak when lifted. It will NOT be fluffy. Use at once.

POINTERS FOR SUCCESS
The cream must be cold when processed. Do not overprocess. Even a few extra seconds past the peaking stage and the consistency will no longer be smooth. For stability at prolonged room temperature use Cobasan.