Whipped Cream

serves 4

• 1 cup of whipping cream
• 1 tablespoon of sugar (optional)
• 1 teaspoon of vanilla extract (optional)

Start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes.

Pour one cup of whipping cream into the bowl and beat until it holds soft peaks. Soft peaks should fold over when the beaters or whisk are lifted. If using an electric mixer, start on medium speed to prevent splattering, and then speed up. If using a whisk, circle it vigorously in the cream, watching as it thickens. You’ll know you’ve over-beaten it if the consistency starts to turn buttery.

Once soft peaks start to form, you can add sugar (one or two tablespoons), and any other flavorings you like. Beat again until soft peaks form.

Makes 2 cups