Makes about 2 cups
Lightly sweetened, delicate and airy, this is a basic recipe for whipped cream. Omit the sugar for an unsweetened cream.
Ingredients
- 1 cup cold heavy cream
- 1 teaspoon granulated or superfine sugar
- 1 teaspoon vanilla extract
Directions
- Chill the bowl and whip attachment of a stand mixer in the freezer for 30 minutes.
- In the chilled bowl with the chilled whip attachment, beat the heavy cream on low speed until frothy, about 1 minute. Slowly add the sugar and vanilla. Raise the mixer speed to medium and continue beating for about 1 minute. Raise the speed to medium-high and continue beating until the cream is smooth, thick, and doubled in volume. If you are uncertain about how long to whip the cream, finish it by hand with a whisk.
- Serve immediately, or refrigerate for up to 3 hours before using.
