🧁 Method
1. Chill the Tools:
- Place a metal mixing bowl and whisk attachment in the freezer for about 15 minutes. Cold tools help the whipped cream set faster and hold its structure.
2. Whip the Cream:
- Remove the bowl and whisk from the freezer. Pour the heavy whipping cream into the bowl and beat on high speed for about 2 minutes, or until the cream starts to thicken but is not fully whipped yet.
3. Add Dry Ingredients:
- With the mixer on medium speed, slowly add the dry cake mix and powdered sugar. Increase to high and beat until stiff peaks form and the mixture holds its shape.
4. Fold in Sprinkles:
- Using a spatula, gently fold in the sprinkles, being careful not to deflate the whipped cream. Mix just until sprinkles are evenly distributed.
5. Chill and Use:
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