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Whipped Cream

Whipped Cream

All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time. Then dollop on a piece of pie, spoon onto shortcakes, or layer in parfaits.

The Martha Stewart Show, March 2007 http://www.marthastewart.com/336855/whipped-cream
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Rated
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  • Yield Makes about 2 cups

Ingredients

    • 1 cup heavy cream
    • 1 to 2 tablespoons granulated sugar

Directions

  1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
  2. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Makes about 2 cups.

Cook's Note

Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.

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