Whipped Cream

Whipping cream takes some care because if you’re not paying attention and whip it too much you will go past the whipped cream stage and you’ll be on your way to making butter.

Put the bowl and beaters in the freezer for at least 15 minutes and keep the cream cold, too, until you’re ready to begin. This keeps the fat in the cream stable.

You must use a heavy cream which could be labeled heavy cream or whipping cream. Sometimes cream will be labeled all-purpose but make sure it says it is for whipping.

An electric beater or even a hand beater is almost a necessity. You can whip cream with a whisk, but you need to be in good shape to do it.

Make the whipped cream just before you are ready to use it.

MAKES ABOUT 2 CUPS

Ingredients: 

1 cup heavy or whipping cream

1 teaspoon vanilla

1 to 2 tablespoons confectioners’ sugar

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Instructions:

▪ Put the cream in the bowl and start beating on medium speed, watching for the cream to thicken. This will take at least a couple of minutes

▪ Add the vanilla and sugar, more or less depending upon your taste for sweetness.

▪ Continue to beat on medium, stopping often to check. As you lift the beaters out of the cream you’re watching to see if it forms soft peaks. This is the critical stage where it is easy to overbeat, so as soon as it is stiff enough to use, stop beating.