Whipping Cream Filling

1. 1

   Pour the whipping cream into a mixing bowl and whisk at medium to high speed until frothy.

2. 2

   Add in the icing sugar and vanilla extract.

3. 3

   Continue whisking at medium speed until the cream forms stiff peaks.

4. 4

   Pour whipping cream filling into a piping bag and pipe into choux pastry.

5. 5

   If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.