Whipped Cream

Sometimes the most basic recipes are also among the most useful.  I certainly find myself making whipped cream often to serve with golden pound cake, lemon pound cake, strawberry pie, blueberry pie, and much more.  (One friend treats baked goods as delivery mechanisms for whipped cream….)

 

Whipped Cream
From Dorie Greenspan’s Baking: From My Home to Yours

Yield: 1 1/2 cups

  • 1 cup very cold heavy cream
  • 1-4 tablespoons powdered sugar, to taste
  • 1/2-1 teaspoon vanilla extract, to taste (optional)

 

  1. Using a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat cream and sugar until cream starts to thicken.  Start slowly and gradually increase speed as cream gains texture.
  2. Beat until cream reaches desired consistency.  (Don’t beat too long, or you’ll get butter.)  Stir in vanilla extract, if using.
  3. Whipped cream is best used soon after it is made, but you can store it for up to 1 day.  Line a strainer with a piece of dampened cheesecloth, spoon cream into strainer, place strainer over a bowl, and wrap bowl and strainer in plastic wrap.  Place entire setup in refrigerator.  The cream will lose its excess moisture and thicken.

 

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