| The French Pastry Chef | Whipped Cream | |
| Base Formulas | ||
| Class: Filling-Topping | Batch Size: 10 Ounces |
Storage
Conditions: Covered - Chilled |
| Photograph: No | ||
| Ingredient | Quantity | |
| 1. | Heavy Whipping Cream | 8 ounces |
| 2. | Powdered Sugar | 2 ounces |
| 3. | Vanilla Extract | 1 teaspoon |
Click to view Instructions (5 samples remain)
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