CLASSIC CREAM WHIPPED CREAM RECIPES

Steps:

• In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes. Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla, if using, and mix to combine.
• Do Ahead: Plain whipped cream is best made just before it is used, but you can intentionally under-whip the cream (to just under soft peaks), then finish by whipping by hand when you’re ready to serve. It will hold this way for up to 4 hours. The mascarpone variation can be made up to 6 hours ahead and held in the refrigerator. Whip a few times gently to refresh before using.
• Mascarpone Whipped Cream: Reduce the cream by half. For a half batch, use 75 g / ? cup mascarpone; for a full batch, 113 g / ½ cup; and for a mile-high batch, 170 g / ¾ cup. Place the mascarpone and sugar in the mixer bowl and whip on medium speed until light and fluffy, 2 to 3 minutes. Scrape the bowl well, then reduce the speed to medium-low and add the cream in a slow, steady stream. Raise the speed to medium-high and whip until the mixture is smooth and reaches medium peaks. Add the vanilla, if using, and mix to combine.

Steps:

• Chill bowl and whisk in the freezer.
• Place 2 cups of cold heavy whipping cream in the mixing bowl.
• Beat on medium speed for a minute.
• Once slightly thickened, add powdered sugar.
• Beat until peaks form. Watch not to overbeat.
• Add vanilla extract.
• Whisk until incorporated.
• The finished whipped cream.
• Dollop onto your favorite dessert, like a simple strawberry shortcake.