Homemade whipped cream is vastly preferable to anything you buy at the store. The homemade kind actually tastes like cream, and you have control over how sweet it will be. Once you whip the cream, it will hold for up to 8 hours in the refrigerator. It will separate as it sits, so rewhip the cream briefly just before using.
AT A GLANCE:
MAKES: about 2 cups (enough for 6 to 8 sundaes)
SHELF LIFE: 1 day
INGREDIENTS:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
INSTRUCTIONS:
- Combine all of the ingredients in the bowl of a stand mixer and refrigerate for at least 15 minutes. (Doing this helps the cream whip faster).
- Fit the bowl onto the mixer with the whisk attachment and whisk on medium-high speed until the cream is light and fluffy and holds a medium to firm peak when you lift the whisk out of the bowl,2 to 3 minutes.
TIPS:
- Be careful not to overwhip the cream or its fat will start to coagulate into butter! It helps to reduce the mixer speed to medium as the cream approaches the desired consistency, thus slowing down the process and giving you a bigger window in which to pull the plug.
- You can use half a vanilla bean instead of the vanilla extract. Split the bean lengthwise, scrape the seeds from the pod, and add the pod and seeds to the mixing bowl along with the cream and sugar.
- Remove the vanilla pod before using the whipped cream.
