Really Vanilly Whipped Cream
By á-3436
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Ingredients
- 1 cup (1/2 pint) heavy or whipping cream
- 2 tsp pure vanilla paste or extract
- 2 teaspoons confectioners’ sugar
Details
Preparation
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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