Really Vanilly Whipped Cream
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 1/2 cups, about 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 19 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 8 milligrams
- Sodium
- 2 milligrams
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 1/2 cups, about 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 19 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 8 milligrams
- Sodium
- 2 milligrams
Ingredients
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners' sugar
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.
