Whipped Cream



 

1/1/2003

 

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

 

pint heavy whipping cream

cup sugar

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.