I made an awesome raspberry and fig cake with lemon zest a few days ago – and it was really, really good…What put it over the top was the addition of real whipped cream. If you aren’t using real, made yourself, whipped cream, you aren’t living my friend. It’s super easy to do.
- Send your husband to the store to buy a small container of heavy cream, or ‘whipping cream’
- Add cream to stand mixer and whisk at a medium – high setting until fluffy (approximately 3 minutes)
- Flavor with a spoonful of confectioners sugar, or some of the vanilla syrup you use in your morning coffee and give it a few more whirls with the mixer
- Shove finger into cream and taste test
- Add to cake and enjoy
Fresh whipped cream will stay in your fridge for up to 5 days before it starts to break down and get funky. And since we polished off the previous cake within that time frame, I figured it was a shame to waste the cream…..so I made another cake!
I used the same recipe as before (it doesn’t get any easier) as a base, but omitted the citrus and zest, instead opting for a few good shakes of cinnamon and sliced apples as my garnish. It feels a lot like fall around here these days, so a cake like this was pretty mandatory. Top with leftover whipped cream and it’s the perfect end to a great day! (You can also have it for breakfast. I went ahead and tested that theory this morning and it’s also really good….)