Whipped Cream
Makes: Makes about 4 cups
  • 2½ cups heavy cream, chilled
  • 5 tablespoons sifted confectioners’ sugar
  • ½ teaspoon vanilla extract (optional)
  1. In a chilled bowl, beat cream, sugar and vanilla (if using) on medium-high speed with an electric mixer, until very soft peaks form. (Use wire-whip attachment if using a stand mixer.) Lift the beaters to assess texture. The cream should come to a peak that softly curves over onto itself. This is “softly whipped” cream perfect for topping desserts. Continue whipping if a stiffer texture is desired. Take care, as it firms up in texture quickly. The whipped cream is best if used immediately.
Recipe by Bakepedia at https://www.bakepedia.com/whipped-cream-recipe/