Whipped Cream


Makes about 2 Cups (310g)

1 cup (250 ml) heavy cream
1/4 cup (2 oz/60 g) granulated sugar
1 teaspoon pure vanilla extract

In the bowl of a stand mixer fitted with the whisk attachment, beat together the 
cream, granulated sugar, and vanilla on medium-high speed until soft peaks form, 
about 3 minutes. Use right away, or cover and refrigerate for up to 2 hours.

To make Frangelico Whipped Cream, add 2 tablespoons Frangelico in place of the vanilla extract.

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