Whipped Cream for the Dessert Plate

For Whipped Cream for the Dessert Plate, the counter starts with Heavy Cream, Confectioner’s Sugar, and Vanilla Extract. Portion it for 8 people.

Count on 5 minutes of prep, about 5 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups Heavy Cream
• 2 tbsp Confectioner’s Sugar
• ½ tsp Vanilla Extract

How the cooking goes

1. In the bowl of a electric mixer fitted with the whisk attachment or in a large mixing bowl, whisk together all the ingredients. If your confectioner’s sugar is a little lumpy, you strongly suggest sifting it into the cream. Otherwise, sifting isn’t necessary.
2. Beat on medium to medium low speed in the electric mixer or whisk by hand. Whisking on a lower speed will take longer but will result in a more stable, thick whipped cream. For this reason you don’t use a hand mixer to whip cream. It is too forceful even on a low setting. This is not to say it cannot be done, because it absolutely can. You just find it to be less stable and faster to separate when sitting. It is also much easier to overwhip.
3. Beat until desired stiffness is reached. Soft peaks is when the whisk is removed from the whipped cream, inverted and the cream forms a peak that droops over itself. Stiff peaks is when the same process is done but the cream forms a peak that remains vertical and doesn’t droop. Usually just a few vigorous whisks stand between soft and stiff peaks.
4. Use as desired.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Dessert sauces, open Honey Granola for a Slow Morning and Hot Fudge Sauce Simmered Until Spoonable.