Whipped Cream
Whipping cream in the summertime, or in a hot kitchen, doesn't require a background in thermodynamics. Still, this recipe features tricks that might be skipped in colder seasons, but are essential for airy, silky whipped cream in warmer temperatures. Feel free to customize the flavor of this whipped cream: A drop of peppermint or almond oil or a dash of your favorite spices will work well here. But add sparingly: Too much of anything other than the cream will keep you from achieving peaks of perfection.
- Total:
- Serves: 2 persons
Ingredients
- 1cup cold heavy whipping cream
- 2tablespoons granulated sugar
- ½teaspoon vanilla extract
Instructions
Step 1
Chill a large, wide stainless steel mixing bowl in the refrigerator or freezer. Once the bowl is very cold, add the cream, sugar and vanilla, and use a whisk to beat the ingredients until soft peaks form, 2 to 3 minutes. You can use an electric hand mixer, but whip slowly on a medium-low speed only until thickened. To prevent overwhipping, finish whisking by hand until soft peaks form.Step 2
Use immediately or cover and refrigerate for up to 4 hours until ready to use. Serve whipped cream alongside cake or pie or as a topping for ice cream, puddings and trifles.