Probably the quickest, most simple and versatile cream of them all — it is nice and light for filling éclairs, or simply to serve with any tart or ice cream. You can perfume it with a few drops of rosewater or orange water instead of the vanilla extract if you prefer.
|250ml||whipping or double cream|
|2 tbsp||caster sugar|
|A few drops||of vanilla extract or paste|
Whisk the ingredients together until thick, but don’t over-whisk, or the cream will turn to butter!