1 cup (250ml) cream, double
1tablespoon caster sugar or icing sugar
Place cream in a mixing bowl.
Sift in sugar.
Whip with electric mixer until it begins to thicken.
Remove from electric mixer and keep beating by hand until reaching the desired consistency.
Stir in vanilla essence to taste.
Cook’s tip: You must be careful not to beat the cream more than necessary, as it may separate from the whey and become butter.
If you want the topping to be thicker or stiff, you can whip it with 2 tablespoons of sugar instead of 1.
The cream must always be chilled, before and after whipping it.