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Really Vanilly Whipped Cream


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Really Vanilly Whipped Cream 0 Picture


  • 1 cup (1/2 pint) heavy or whipping cream
  • 2 tsp pure vanilla paste or extract
  • 2 teaspoons confectioners’ sugar



Step 1

beat the cream & vanilla in a chilled non-reactive bowl with a whisk or an electric mixer, just until they hold a loose peak.
(Lift the beater from the cream & look at the shape of the peak @ the end of the whisk; it should hold a lazy curve)
Sift the sugar over the cream & continue to beat just until it holds a soft peak. Take care not to over beat the cream, or it will look like crudy. Serve OR refrigerate cover for up to 4 hours

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