Prep Time
5 Mins
Yield
Makes 2 cups

How to Make It

Step 1

Beat whipping cream at high speed with an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Fold in vanilla.

Step 2

Tips: To decorate your cake with the chocolate ribbon, work with it one section at a time. Place ribbon, wax paper side down, on working surface as you carefully wrap one end of the ribbon around the cake. Use remaining praline mixture as a crunchy topping on ice cream sundaes, waffles, and pudding cups.

Southern Living Cook-Off Cookbook

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