WHIPPED CREAM

Whipped Cream image

Desserts are good. Desserts topped with a flourish of whipped cream are better. For the best results, start with cold heavy cream as well as a chilled bowl and whisk (or attachment if you're using an electric mixer). Play around with one or two of the optional flavorings, but don't go overboard: Whipped cream should enhance a dessert, not upstage it.

Provided by Mark Bittman

Categories breakfast, brunch, dinner, easy, lunch, quick, dips and spreads, sauces and gravies, dessert

Time 5m

Yield 2 cups

Number Of Ingredients 9

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Ingredients

1 cup cold heavy cream
1/4 cup granulated sugar (optional)
Seeds from half a vanilla pod (or 1 teaspoon extract)
Pinch of ground cinnamon, cardamom, nutmeg or cloves
1/2 teaspoon citrus zest
1 to 2 tablespoons liquor such as bourbon, Grand Marnier, amaretto, framboise or Kahlúa
1/2 teaspoon finely grated or minced fresh ginger
1 tablespoon maple syrup (in place of 1 tablespoon of the sugar, if using)
1 tablespoon minced fresh mint or basil

Steps:

With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream, sugar and any flavorings, if using, to nearly stiff peaks, about 3 to 4 minutes, making sure not to over beat.

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