Food & Cooking Recipes Whipped Cream for Triple-Chocolate Chocolate Pudding 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 1, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 cups 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. 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 Place a medium bowl and beaters (or whisk) in freezer until very cold, 5 to 10 minutes. 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. Gradually add sugar and vanilla and continue beating until soft peaks form. Rate it Print