Yield:产量约7杯，足以填充和霜9英寸的四层蛋糕。
调味的鲜奶油是一种简单的馅料，可浇上华丽浆果堆蛋糕。用手完成搅拌，将使您更多地控制鲜奶油的最终厚度。
Want more layer-cake how-to?Read the complete article to了解如何烘烤，填充，组装和顶部壮观的层蛋糕。
获得灵感由我们的食谱幻灯片展示spectacular layer cakesand有趣的蛋糕食谱。保持灵感订阅精美的烹饪杂志在这里，您可以找到每个技能水平的面包师的三次测试食谱和技术。
覆盆子或草莓鲜奶油：Instead of vanilla, add 2-1/4 cups raspberry or strawberry purée (purée the fruit in a blender and strain) to the cream when you add the sugar. Increase sugar to 7 Tbs. Before you begin whisking by hand, taste and adjust the flavoring. (Note: the purée increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.)
Lemon Whipped Cream:代替香草，加入1/4杯加2汤匙新鲜挤压的柠檬汁和1汤匙。添加糖时，将柠檬皮细碎于奶油中。将糖增加到8汤匙。在开始手动搅拌之前，调味并调整调味料。
橙色奶油：当您加入糖时，加入1/2杯新鲜挤压的橙汁和1汤匙橙皮的1/2杯。在开始手动搅拌之前，调味并调整调味料。
巧克力Whipped Cream:省略香草并将糖增加到6汤匙。柔软的峰形成后，关闭搅拌机，并添加1/4杯筛分未加糖的可可粉，最好由荷兰语加工。用手搅拌直至奶油光滑，并形成坚硬的峰。让奶油坐在冰箱中至少1小时以溶解可可。在使用前短暂搅拌。
摩卡奶油奶油：省略香草并将糖增加到6汤匙。在形成软峰后，关闭混合器，并添加1/4杯筛分未加糖的可可粉，最好由荷兰语加工和2汤匙。即时浓缩咖啡溶解在2汤匙中。开水。用手搅拌直至奶油光滑，并形成坚硬的峰。让奶油坐在冰箱中至少1小时以溶解可可。在使用前短暂搅拌。
将此食谱放在两层草莓酥饼上！有点担心它不足以用作糖霜，尤其是因为我手工鞭打它，而不是与混音器一起搅拌。结果真的很好，只花了大约10分钟的手鞭打！谢谢你的食谱:)
I love this recipe! If you're attempting to make this for the first time don't do like me and get frustrated. It took me about 20 mins for mine to whip up correctly. I wanted to give up after 5 mins and it was still liquidity... Don't just be patient and it will turn out just perfect!
我喜欢这个食谱！我用一包白巧克力布丁而不是香草，我加了一点糖，现在是家庭的最爱！当我做饭时，我不能停止进食！！？
I have tried many recipes and not liked any. I have given up on baking. Until today, I felt like baking and I am glad I did. I found this recipe and about closed the browser and thought I will give it a try. I loved it. I have bookmarked to use over and over again
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