Really Vanilly Whipped Cream

Total Time:
10 min
Prep:
10 min

Yield:
2 1/2 cups, about 10 servings
Level:
Easy

Ingredients
Directions

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Copyright 2007 Television Food Network, G.P. All rights reserved


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