In the summer it tops ripe berries. In the winter it melts into hot chocoloate, and spills over slices of pumkin pie. And it always has a place atop an ice cream sundae. Perfect whipped cream is something worth knowing how to make.
Start with good cream–organic if you can–you really will notice a difference in this case. Whip it just until it holds together, not pushing it towards becoming butter. (I like to whisk it by hand lest my mind wander and I forget to turn of the mixer in time, but you need not tire your arm if you're not a daydreamer). Sweeten it gently and add just a hint of good vanilla. That's how you make perfect whipped cream.
Perfect Whipped Cream
- 1/2 cup heavy cream
- 2 teaspoons sugar
- 1/8 teaspoon good quality vanilla extract
With a mixer or by hand, whisk the cream until it froths. Add the sugar and vanilla. Continue whisking until the cream is fluffy and holds together, but still tumbles off a spoon into soft folds.
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