09/01/2026
Whipped Cream (Chantilly Cream)
Ingredients:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Preparation:
In a bowl, beat the heavy cream with the powdered sugar and vanilla extract.
Continue beating until the cream reaches the consistency of whipped cream, that is, until stiff peaks form.
Serve immediately or refrigerate until ready to use.
Cream Cheese Glaze
Ingredients:
4 oz (113 g) cream cheese
1/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla extract
Preparation:
In a bowl, beat the cream cheese and butter until well combined and creamy.
Add the confectioners' sugar and vanilla, and beat until smooth and homogeneous.
Apply to cakes, cupcakes, or other desserts as needed.
White Chocolate Sauce
Ingredients:
2/3 cup white chocolate
1/3 cup heavy cream
Instructions:
In a small saucepan, melt the white chocolate with the heavy cream over low heat.
Stir until the chocolate is completely melted and the sauce is smooth.
Let cool slightly before using on desserts or as a topping.
Marshmallow Fluff (Marshmallow Cream)
Ingredients:
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 cup water
3/4 cup honey
1 teaspoon vanilla extract
Instructions:
In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
In a saucepan, combine the sugar, water, and honey and cook over low heat until the sugar is completely dissolved.
Increase the heat and bring the mixture to a boil until it reaches 115°C (thread stage).
With the mixer running, slowly add the hot syrup to the beaten egg whites.
Continue beating until the marshmallow cream is firm and glossy. Finally, add the vanilla.
Let cool before using, or store in an airtight container.
Whipped Cream (Chantilly Cream)
Ingredients:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Preparation:
In a bowl, beat the heavy cream with the powdered sugar and vanilla extract.
Continue beating until the cream reaches the consistency of whipped cream, that is, until stiff peaks form.
Serve immediately or refrigerate until ready to use.
Cream Cheese Glaze
Ingredients:
4 oz (113 g) cream cheese
1/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla extract
Preparation:
In a bowl, beat the cream cheese and butter until well combined and creamy.
Add the confectioners' sugar and vanilla, and beat until smooth and homogeneous.
Apply to cakes, cupcakes, or other desserts as needed.
White Chocolate Sauce
Ingredients:
2/3 cup white chocolate
1/3 cup heavy cream
Instructions:
In a small saucepan, melt the white chocolate with the heavy cream over low heat.
Stir until the chocolate is completely melted and the sauce is smooth.
Let cool slightly before using on desserts or as a topping.
Marshmallow Fluff (Marshmallow Cream)
Ingredients:
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 cup water
3/4 cup honey
1 teaspoon vanilla extract
Instructions:
In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
In a saucepan, combine the sugar, water, and honey and cook over low heat until the sugar is completely dissolved.
Increase the heat and bring the mixture to a boil until it reaches 115°C (thread stage).
With the mixer running, slowly add the hot syrup to the beaten egg whites.
Continue beating until the marshmallow cream is firm and glossy. Finally, add the vanilla.
Let cool before using, or store in an airtight container.
