Perfect Whipped Cream
NOTE: Pasteurized cream has a superior flavor to
ultrapasteurized cream and delivers more volume when whipped. Use
either, but note that pasteurized cream overwhips more quickly, so
you may prefer to slightly underwhip it, then remove the beaters
and handwhip the cream a few strokes to the desired consistency.
This recipe makes about four cups, a generous amount for six
sundaes.
2 cups chilled heavy cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract
INSTRUCTIONS:
1. Chill nonreactive, deep 2-quart bowl and beaters for handheld mixer in freezer at least 20 minutes.
2. Add cream, sugar, and vanilla to chilled bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail in thickening cream, about 30 seconds. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 30 seconds for soft peaks (class="italic">see figure 39) and about 40 seconds for stiff peaks (see figure 40). If necessary, finish beating by hand to adjust consistency.
3. Use immediately or transfer to fine sieve or strainer set over bowl and refrigerate for up to 8 hours.