This recipe is absolutely brilliant. Making whipped cream in a food processor is just as easy, if not easier, than with an electric mixer. However, whipping cream with this method makes the end result much less fluffy, more sturdy, dense, and an absolutely perfectly light filling for a cake that won’t end up drooling out the sides when placing on the top layer. I wish I had a nicer picture for you, but above is a picture of the whipped cream for a robot cake I made for my now five year old. And even though the cake was a chocolate chiffon covered in white chocolate cream cheese frosting, this whipped cream was the best part! I put my bowl and blade in the freezer for a few minutes for a nice chill before whipping.
Recipe from All Recipes
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 tablespoons white sugar
2 1/2 tablespoons unsweetened cocoa powder