Total Time
Prep 15 mins
Cook 0 mins

Adapted from


  1. Pour the whipping cream into a mixing bowl and whisk at medium to high speed until frothy.
  2. Add in the icing sugar and vanilla extract.
  3. Continue whisking at medium speed until the cream forms stiff peaks.
  4. Pour whipping cream filling into a piping bag and pipe into choux pastry.
  5. If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.