Sweetened Whipped Cream

Sweetened Whipped Cream from Epicurious

1 cup heavy cream (Kristin’s note:  NOT ultra-pasteurized, or you may have trouble getting it to whip)
2 Tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract

Pour the cream into a well-chilled bowl and add the sugar and vanilla.  Using an electric mixer or balloon whisk, beat the cream to the desired consistency.  For soft peaks, the cream will be just thick enough to hold its shape in soft billows.  For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream, and it will stand in firm peaks when the beaters are lifted.

MAKE AHEAD
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap or a lid, and refrigerated.  If liquid separates from the cream, whip it again to incorporate the liquid.

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Published in: on December 24, 2014 at 10:26 am  Leave a Comment  

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