Monday, October 17, 2011

Vanilla Whipped Cream

This whipped cream has just three lovely ingredients – cream, sugar, and vanilla.  It’s just barely sweet, spiked with lovely flecks of real vanilla bean, and would be truly offended if you even tried to compare it with “real whipped cream” that comes in a can.

vanilla whipped cream 1 sq

It’s so easy to make delicious whipped cream.  This makes an excellent topping for any cake, pie, tart, beverage, etc.  Please don’t buy canned whipped cream or – shudder – cool whip anymore.  It’s just not worth it.

vanilla whipped cream 3 sq

You don’t need to whip up the entire pint of cream at one time.  It’s really simple to tweak this recipe in half (or less) if you’re just making a dessert for two, or if you don’t want to have thoughts like this running through your head for a few days: “I have a lot of delicious whipped cream in my fridge! How shall I eat it next?!”

vanilla whipped cream 2 sq

Vanilla Whipped Cream

  • one pint heavy whipping cream
  • seeds of one vanilla bean (or 1 tsp pure vanilla extract)
  • 2 Tbsp powdered sugar

Pour cream into a large bowl.   Begin beating (I use a handheld electric mixer.  I’m sure it could be done by hand, but I haven’t attempted that yet!).

Tips on how to make great whipped Cream:

  • Use a large bowl to minimize splattering.
  • Make sure the bowl is completely clean – any greasy residue left behind will hinder the beating process and could prevent the cream from turning into whipped cream.
  • For best and fastest whipping results, try freezing the bowl & beaters for a few minutes before getting started. The coldness helps the cream whip more quickly and easily.
  • Powdered sugar dissolves more quickly and evenly into the whipped cream, but it is possible to substitute regular granulated sugar.

When the cream begins to form soft peaks (no longer totally liquid but can begin to hold its shape just a little), add the sugar and vanilla bean seeds.  Continue whipping until the cream becomes thick and easily holds peaks & valleys. 

Note that if you don’t beat the cream long enough, you’ll have a more soft and creamy final product that doesn’t really hold its shape (but still tastes delicious).  If you beat it too far past the point of when it is holding peaks & valleys, it will suddenly separate into butter & whey.  Which would be a bummer.

vanilla whipped cream 4 sq


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