Black Velvet Cake Parfait
The flavour tastes like an elevated cookies and cream ice cream, but won't feel heavy in your tummy after you eat the entire bowl (;-P)
Equipment
- 1 electric whisk
- 1 Glass Bowl large
- 1 spoon large
Ingredients
- 2 cups heavy cream or 2/3 whipping cream + 1/3 half & half
- a pinch of salt
- 1 tsp vinegar don’t worry—you won’t taste it
- 1/4 cup icing sugar
Instructions
- Whip 2 cups heavy cream (or 2/3 whipping cream + 1/3 half & half) with a pinch of salt and vinegar (don’t worry—you won’t taste it).
- Slowly add icing sugar to cream while whisking until stiffish peaks are formed.
- Layer the whipped cream and leftover cake into a glass bowl (or jar)
- Cover the top with parchment or plastic wrap and freeze for 1.5–2 hours.
