A pumpkin spice latte isn't complete without
that fluffy whipped cream on top — but rather than whipped cream, I am topping these with a creamy, soft frosting.
Not exact matches
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.
Served in a swish French restaurant under the guise of Vacherin «whatevers» (the names vary), with individually baked rings piled one
on top of the other to form a very high case, filled with softened ice
cream and then artfully decorated with
fluffy whipped cream, it certainly is impressive and definitely does take more time and flair.