Lightly Sweetened Whipped Cream
By America's Test KitchenPublished on November 9, 2012
Time
6 minutes
Yield
Serves 24 (Makes 3 cups)
Ingredients
1 ½ cups heavy cream, chilled1 ½ tablespoons confectioners' sugar ¾ teaspoon vanilla extract
Before You Begin
Confectioners’ sugar produces a more stable whipped cream than granulated sugar does.
Instructions
- Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
Time
6 minutesYield
Serves 24 (Makes 3 cups)Ingredients
1 ½ cups heavy cream, chilled
1 ½ tablespoons confectioners' sugar
¾ teaspoon vanilla extract
Ingredients
1 ½ cups heavy cream, chilled
1 ½ tablespoons confectioners' sugar
¾ teaspoon vanilla extract
Ingredients
1 ½ cups heavy cream, chilled
1 ½ tablespoons confectioners' sugar
¾ teaspoon vanilla extract
Why This Recipe Works
A touch of confectioner’s sugar is all you need to jazz up your favorite cake with this whipped cream recipe. We found that chilled heavy cream is easier to whip and get to peak-form more quickly than if left at room temperature. Just a bit of vanilla extract sweetens the whipped cream but doesn't make it cloying.
Before You Begin
Confectioners’ sugar produces a more stable whipped cream than granulated sugar does.
Instructions
- Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments