Really Vanilly Whipped Cream
- 1 cup (1/2 pint) heavy or whipping cream
- 2 teaspoons pure vanilla paste or extract
- 2 teaspoons confectioners' sugar
- 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.
- (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.)
- Sift the sugar over the cream and continue to beat just until it holds a soft peak.
- Take care not to over beat the cream or it will be look curdy.
- 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)