Cream Filling

Every baker needs a go-to whipped cream filling, and this one is as pure and simple as it gets.

Heavy cream, a touch of sugar, and vanilla get whipped until stiff peaks form.

That’s it. No stabilizers, no gelatin, no fuss.

Use it to fill layer cakes, stuff cream puffs, top pies, or pipe into éclairs.

Kitchen Tips

• Chill your bowl and beaters in the freezer for 10 minutes before whipping. Cold equipment helps the cream whip faster and hold its shape better.
• Stop as soon as you hit stiff peaks. One extra minute of beating and you’re on the road to butter. Watch it closely.
• For a sturdier filling that holds for hours, fold in a tablespoon of instant vanilla pudding mix. It stabilizes the cream without changing the flavor.