Whipped Cream for Triple-Chocolate Chocolate Pudding

Name: Whipped Cream for Triple-Chocolate Chocolate Pudding
Yield: Makes about 2 cups
Ingredients: 1 cup heavy cream, preferably pasteurized (not ultra-pasteurized), chilled; 3 tablespoons superfine sugar; Seeds from 1/4 Plumped Vanilla Beans , or 1/4 teaspoon pure vanilla extract

1 Rating

Use this fluffy whipped cream from pastry chef Sarabeth Levine's "Sarabeth's Bakery: From My Hands to Yours" cookbook to top her Triple-Chocolate Chocolate Pudding.

The Martha Stewart Show, Episode 6092

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Yield:

Makes about 2 cups

Ingredients

1 cup heavy cream, preferably pasteurized (not ultra-pasteurized), chilled
3 tablespoons superfine sugar
Seeds from 1/4 Plumped Vanilla Beans, or 1/4 teaspoon pure vanilla extract

Directions

Step 1
Place a medium bowl and beaters (or whisk) in freezer until very cold, 5 to 10 minutes.

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Step 2
Prepare an ice-water bath. Remove bowl from freezer and set in ice-water bath; add heavy cream. Fit the beaters into a handheld mixer and mix on high speed until cream is lightly thickened and beater leaves a trail on the surface.
Step 3
Gradually add sugar and vanilla and continue beating until soft peaks form.

Reviews

1 Ratings

5 star values: 0
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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Whipped Cream for Triple-Chocolate Chocolate Pudding

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Whipped Cream for Triple-Chocolate Chocolate Pudding

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Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Whipped Cream for Triple-Chocolate Chocolate Pudding