Whipped Cream

By ldijoe

Note:
1. Chill the bowl and beaters. The colder the bowl and beaters, the quicker the cream will whip. It is necessary to keep the cream cold before and during whipping.
2. Do not whip more cream than is suitable for the beater used. It is better to whip 1/2 pint at a time rather than 1 pint.
3. Beat rapidly, scraping the bowl occasionally.
4. Whip until soft or stiff peaks form, but do not overwhip. Whipped cream forced through a pastry tube for decorating must be stiffer than whipped cream folded into other recipe ingredients. When folded into other ingredients in a recipe, it should be stiff enough to give support or firmness to the recipe but soft enough to blend in smoothly.
5. Ultra-pasteurized whipping cream will take slightly longer to whip than regular whipping cream and will not overwhip as readily.

Ingredients

• 1 cup heavy cream (8 oz)
• 1/2 teaspoon vanilla
• 1 tablespoon sugar

Details

Servings 2

Preparation

Step 1

Beat cream until it thickens slightly add sugar and vanilla and continue to beat until it has the consistency of medium stiff peaks. Keep refrigerated until ready to use.