Really Vanilly Whipped Cream

  1. Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak.
  2. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.)
  3. Sift the sugar over the cream and continue to beat just until it holds a soft peak.
  4. Take care not to over beat the cream or it will be look curdy.
  5. Serve, or refrigerate covered for up to 4 hours.

whipping cream, vanilla paste, sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/really-vanilly-whipped-cream-recipe.html (may not work)

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