Whipped Cream
Homemade whipped cream is far superior to anything you can buy and is the classic topping for many desserts and treats. Whipped cream can go from perfectly whipped to overwhipped very quickly, so don’t leave your mixer unattended. If you do end up with overwhipped cream, it is an easy fix (see Note below). I prefer whipped cream just lightly sweetened but if you like it sweeter, increase the amount of sugar added.
I’ve found whipped cream to keep in the fridge for up to three days. By the third day, the cream may become a bit slack but will spring back with a little bit of whisking.
Whipped Cream
Yield: about 2 cups
1 cup cream, cold
1 Tb sugar
1 tsp vanilla extract
Combine all of the ingredients in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium speed and slowly increase the speed to high, to avoid splashing cream everywhere. Whip until soft peaks form. To check this, remove the whisk from the stand mixer and hold the whisk pointing upwards. The whipped cream on the end will form a peak. If the peak holds but the tip curves back down slightly, it’s a soft peak. Whipped cream should hold its shape; if it slumps, it needs to be whisked further. A classic method for testing whipped cream is to tilt the bowl (not quite upside down). The whipped cream should hold its place. If it slides, it’s not ready.
The whipped cream can be used right away or refrigerated until ready to use.
Note: If your whipped cream appears curdled or the texture is no longer smooth, it’s been overwhipped. To fix this, add a Tb or two more of cream and continue whisking.