-500 ml of milk cream (whipping cream)
-120 gr of powdered sugar (icing sugar)
Whip the cream or cream at medium speed with an electric mixer.
It must be at medium speed so that air bubbles can be incorporated into the cream and thus create a good structure.
When the cream is half assembled, add the icing sugar and continue beating. Beat the mixture until firm peaks are generated or the desired consistency is achieved.
Do not beat too much because the preparation is cut. Add a splash of vanilla essence and mix with a spatula