Ingredients:
- Heavy Cream: 1 pint (473 ml)
- Sugar: 1/4 cup (50 grams)
- Vanilla Extract: 1 teaspoon
Instructions:
- Chill the Bowl: Place a large metal bowl in the freezer for 10-15 minutes to chill it thoroughly.
- Chill the Cream: Pour the heavy cream into a chilled bowl.
- Whip the Cream: Using an electric mixer or a whisk, beat the cream on high speed until soft peaks form.
- Add Sweetener: Gradually add sugar while continuing to beat until stiff peaks form. Be careful not to overbeat, as the cream may turn grainy.
- Add Flavoring: Stir in the vanilla extract.
- Use Immediately or Store: The whipped cream can be used immediately or stored in an airtight container in the refrigerator for up to 2 days.
Tips:
- Chill the Bowl: Chilling the bowl helps the cream whip faster and hold its shape better.
- Use Cold Cream: Cold cream whips more easily and produces a more stable whipped cream.
- Avoid Overbeating: Overbeating can cause the cream to become grainy and separate.
- Store Properly: Store the whipped cream in an airtight container to prevent it from drying out.
This homemade cream is perfect for topping cakes, pies, and other desserts. Enjoy!