1 cup heavy whipping cream, cold
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
2 tablespoons powdered sugar
- It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
- Place cold heavy whipping cream in the cold bowl. Attach your whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until the mixture thickens. Slowly add the powdered sugar and vanilla.
- Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
- Store in a sealed container for up to one day. This is best used the same day it’s made.
For Chocolate Whipped Cream:
Add 1 tablespoon of unsweetened cocoa powder with the powdered sugar and vanilla.
For Lemon or Lime Whipped Cream:
Fold in 3 tablespoons of room temperature lemon or lime curd after the whipped cream is made.
For Coffee Whipped Cream:
Fold in 1 tablespoon of cold brewed coffee after the whipped cream is made. Tip: make mocha whipped cream by combining chocolate and coffee!
For Peanut Butter Whipped Cream:
Add 1 tablespoon of creamy peanut butter with the powdered sugar and vanilla.
source : crazyforcrust