Time 20m Yield 1 1/2 to 2 cups whipped cream Number Of Ingredients 2 Steps:
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Time 10m Yield 2 1/2 cups, about 10 servings Number Of Ingredients 3 Steps:
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Time 30m Yield 4 servings Number Of Ingredients 2 Steps:
Add the cream to a large bowl. Using a hand mixer, beat the cream until soft peaks form. Add the sugar and continue to beat until stiff peaks form. Enjoy!
Time 25m Yield 8 Number Of Ingredients 3 Steps:
Chill metal bowl and whisk attachment in refrigerator for 15 minutes. Pour cream into bowl.n Beat heavy cream with an electric mixer until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.n
Time 25m Yield 3 cups Number Of Ingredients 3 Steps:
Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes. (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating with whisk to adjust consistency. Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.
Time 25m Yield 8 Number Of Ingredients 3 Steps:
Chill metal bowl and whisk attachment in refrigerator for 15 minutes. Pour cream into bowl. Beat heavy cream with an electric mixer until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
More about “121 whipped cream recipes”
Time 10m Yield 2 cups whipped cream Number Of Ingredients 3 Steps:
In a small bowl, beat the cream until it is slightly thickened. Blend in sugar and vanilla. Beat until thickened.
