Really Vanilly Whipped Cream

Name: Really Vanilly Whipped Cream
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 1/2 cups, about 10 servings
Cuisine: american
Ingredients: 1 cup (1/2 pint) heavy or whipping cream; 2 teaspoons pure vanilla paste or extract; 2 teaspoons confectioners' sugar

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 2 1/2 cups, about 10 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 2 1/2 cups, about 10 servings

Ingredients

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1 cup (1/2 pint) heavy or whipping cream

2 teaspoons pure vanilla paste or extract

2 teaspoons confectioners' sugar

Directions

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36m Intermediate 99%

CLASS

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.