Vanilla Whipped Cream
My clients are health-conscious, but they still enjoy a little sugar and dessert. I like making fresh whipped cream for them because it uses simple ingredients and skips the extra additives found in many canned versions.
This version comes together in just a minute or two, the sweetness is easy to adjust, and I find that using less sugar lets the cream’s rich, luxurious texture stand out even more.
The cream whips up firm enough to quenelle while still staying light and fluffy. I always serve this with my Plum Upside-Down Cake. The lightly sweetened cream balances the fruit and caramel without making the dessert feel too heavy.
Ingredients:
130 g heavy cream
13 g powdered sugar
½ teaspoon vanilla extract
Directions:
Combine the cream, powdered sugar, and vanilla in a large bowl. Using an electric mixer, whip to stiff peaks, firm enough to hold a quenelle while still light and fluffy. You can also whip it by hand if you feel like a workout.
Serve fresh.
Add all the ingredients to a large bowl. I like to place the bowl directly on a scale, tare it to zero, and weigh each ingredient straight into the bowl, taring again before adding the next one.
Stiff peaks: the cream forms a pointed peak that stands upright when the whisk is lifted.
Note:
A large bowl helps keep the cream from splattering, especially when making a small batch like this.
