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Optional mix-ins (choose one):
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1-2 tsp.
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vanilla extract 1-2 tsp.
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almond extract 1-2 tsp.
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bourbon or other favorite extract or liqueur
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Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using.
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(A whisk attachment is preferable, but normal beaters work well too.)
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When ready, remove the bowl and beaters and pour in the cream and sugar.
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Using a mixer, begin by beating the cream on low speed for about 30 seconds (otherwise youll get splashed!).
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Then increase speed to high, continuing to beat until soft peaks form.
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(The cream will go through a few stages!
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First it will be totally liquid, then covered in a zillion bubbles as pictured below.
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Then finally it will begin to stiffen until soft peaks form.
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You can test this by just lifting the beaters up out of the cream.
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If the resulting peak has a top that bends over slightly, youve got it!)
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At this point feel free to briefly beat in an extra teaspoon or two of flavoring (vanilla extract, almond extract, etc.
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), just until mixed through.
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Serve immediately, or refrigerate for up to 2 hours before serving.
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1 cup of cream yields approximately 2 cups of whipped cream.
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***More tips and photos available by clicking on the Related Link***
