Tuesday, December 9, 2008

Fresh Whipped Cream



1 Cup Heavy whipping cream (237ml)
1/4 Cup powdered sugar, sifted
1 tsp pure vanilla extract

Chill your metal mixing bowl and beaters for 20 minutes, this helps add more volume in a quicker time. Mix whipping cream on a medium to high speed until soft peaks form. Sprinkle in the powdered sugar and add in the vanilla. Whip together until the soft peaks form again. About 5 minutes.
This keeps well for a few hours in the fridge, covered. After that it will become liquidy. I have found that if I whip it back up (by hand is fine) it comes back together just as new.





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1 Lovely Comments:

Anonymous said...

Hi ,

Your whip cream looks fantastic..I am planning to make this ..so i wud like to knw fr how many days i can store this(whip cream) in the refridgrator..thanks in advance

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