Whipped Cream

7

Whipped Cream

INGREDIENTS:

1 cup heavy whipping cream, cold

1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract

2 tablespoons powdered sugar

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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

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