- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
preparation
Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
MAKE AHEAD
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
From the book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers ©2002 Published in 2002 by Clarkson Potter/Publishers, a member of the Crown Publishing Group, a division of Random House, Inc.
http://www.epicurious.com/recipes/food/views/Sweetened-Whipped-Cream-231046
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