Whipped cream is the finishing touch for so many delicious deserts. Not only does it taste scrumptious, but it can turn a boring dessert into something elegant and perfect.
Not too many people use real old fashioned whipped cream anymore because it can be so tricky to prepare. But preparing it yourself tastes 100% better than the store bought variety. Here are some tricks to making the perfect whipped cream.
While most of us know that whipped cream doesn’t whip unless thoroughly chilled, few of us realize that the bowl and beaters must also be icy cold. This allows the cream to reach it’s full volume and develop those meringue like peaks. For best results, the bowl and beaters should be chilled in the freezer.
Once everything has been thoroughly chilled, the cream can be whipped using the beaters or a chilled whisk. The cream will begin to stiffen after a few minutes and develop rounded peaks. This is the time to slowly add 4 to 6 tablespoons of confectioner’s sugar (per pint of liquid) then add a teaspoon or two of pure vanilla extract.
Now go try it for yourself! Enjoy!
