If you have never made your own whipped cream, you’ll be surprised by how easy it is—and by how much better the flavor is. Soft peaks barely hold together and make a lovely plop on the pie, but the cream doesn’t hold up well in this state, so use it quickly. Medium peaks will peak but flop over a bit, and stiff peaks will stand up straight. Stiff is what you want if you are folding it into something else. If you have any left over—most people don’t because it’s so delicious and easy to eat—it can keep in the refrigerator for a few days in any storage container, but you might have to whisk it a bit before serving.
Recipe information
Yield
makes 1 cup
Ingredients
Preparation
Beat the cream with an electric mixer on medium-high speed until frothy and beginning to thicken. Slowly add the sugar in a thin stream. Add the vanilla. Continue whipping until the cream is at the desired consistency.
