WHIPPED CREAM
Yield makes about 2 cups
Number Of Ingredients 2
Steps:
- In a deep mixing bowl, beat the cream until soft peaks form.
- Sprinkle the sugar over the cream; beat until soft peaks return. Do not overbeat.
- Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about fifteen minutes. This will help the cream whip quickly and increase its volume.
- If you plan to use any flavoring, such as extracts, liqueurs, or spices, add them with the sugar in step two.
- A large hand-held whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.
- Whipped cream can be refrigerated, covered, for up to two hours before serving.
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