whipped cream
by taira
Whipped cream is simply heavy cream that’s been beaten until it thickens and holds peaks. Soft peaks are perfect for folding into mousses and desserts where you want a light, airy texture. Stiff peaks are best for piping, cake toppings, or when you need whipped cream to hold its shape for longer. Sugar amount: Use less for folding into other desserts (like mousse), and more for a sweet, stand-alone topping.
240 ml
heavy cream
30 g
granulated sugar
3 g
vanilla extract
Combine the cold heavy cream, sugar, and vanilla (if using) in the bowl
Whip on medium speed until you reach your desired peak stage: Soft peaks: The cream is thickened but the peaks gently fold over when the whisk is lifted. Stiff peaks: The cream is very thick and the peaks stand straight up without folding.
Use immediately or refrigerate for up to a few hours.