- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
How to Make It
Beat whipping cream at high speed with an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Fold in vanilla.
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.