Now it’s time for the whipped cream! No cans around here – the homemade stuff is where it’s at!
How to make perfect whipped cream every time? Stick your bowl in the freezer for 10 minutes before you start. Make sure your cream is very cool. Add the sugar after you’ve whipped the cream for a solid 2 minutes.
I folded some mini wild blueberries (Trader Joe’s frozen section) to really take this whipped cream to the next level.
Once your icing is made and your cakes are cool, you are cleared for assembly!
Gather up the goods and build yourself a masterpiece.
Start with a layer of cake.
Spread on some buttercream and then the blueberry whipped cream.
Place another layer of cake on the filling and press down slightly to secure it.
Repeat with another layer of buttercream and whipped cream, then the final tier goes on top.
To finish off the outsides, add a bit more buttercream to the gaps. Then with bottom to top strokes, create the lined with your knife.
Obviously doesn’t have to be perfect, the rustic look is totally hip right now duh.
A think layer of buttercream gets smeared on the top, followed by a big dollop (or seven) of blueberry whipped cream.
Then it’s time to get extra fancy with the berries.
Strawberries, raspberries, and extra blueberries are truly the cherries on top.
And perfectly festive for the Fourth tomorrow!
Now take a set back and admire your handiwork.
But not toooo long, cause we all know you wanna slice of that masterpiece.
So go for it! And don’t forget to add more berries and whipped cream to that slice.
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