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

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.

Source: The Martha Stewart Show, Episode 6092

Makes about 2 cups

Yield

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

1. Place a medium bowl and beaters (or whisk) in freezer until very cold, 5 to 10 minutes.
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.
3. Gradually add sugar and vanilla and continue beating until soft peaks form.