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.

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.

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

The URI to TrackBack this entry is: https://kristinsfavoriterecipes.wordpress.com/2014/12/24/sweetened-whipped-cream/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: