Whipped Cream

1/1/2003

Makes 1 cup (1/2 pint) firm cream for use in French Custard, Trifle and other similar recipes.

½ pint heavy whipping cream

¼ cup sugar

¼ tsp vanilla

Pour cream into mixer bowl. Beat at slow speed until bubbles form. Increase to medium speed until cream thickens. Increase to medium-high speed until cream barely forms peaks. Reduce speed to slow and add sugar and vanilla. Increase speed to high until cream is firm.

For batches of 3 or more cups, be careful in final step to prevent over beating which will cause separation of cream into liquid and butter.