Whipped Cream (Cloud Cake)

A whipped cream forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Cloud Cake, where it is originally used.

Ingredients

• 1 1/2 cups (360 ml) heavy cream, very cold
• 3 tablespoons (45 ml) confectioners’ sugar
• 1 teaspoon (5 ml) pure vanilla extract
• Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping

Method

1. To make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until billowy, soft, not stiff, peaks form.