Whipped cream
Votes: 1
Time: 20 min.
By following this detailed recipe, you can whip heavy cream quickly and easily into perfectly fluffy peaks. The key is to make sure the cream, bowl, and whisk are very cold. If you feel like the whipping process is taking too long, return everything to the refrigerator and continue after a few minutes. Whip the cream only until stiff peaks form, and don't overwhip, otherwise it will separate. Whipped cream can be refrigerated for up to 10 hours—perfect for preparing some of the work ahead of time. Use it as is or add it to various cake and dessert frostings.
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Recipe:
Place a metal bowl and a metal whisk in the freezer for 10-15 minutes.
Place 2 tablespoons of sugar in a chilled bowl and add 1 cup of heavy cream. Whip until stiff peaks form. The whipped cream can be stored in a tightly sealed container for up to 10 hours. When ready to use, whisk again for 10-15 seconds.
Exit: 1.5 tbsp.
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