When you
think the cream is almost properly whipped, you may want to switch from
an electric mixer to a whisk for greater control. Cream can go from
properly whipped to overwhipped in a matter of seconds. If cream
becomes granular and curdled-looking, you’ve beaten it too long and
must start over with a new batch of cream. This recipe can be halved if
needed.
Makes about 3 cups
1 1/2
cups heavy cream chilled, preferably pasteurized or pasteurized organic
1 1/2
teaspoons granulated sugar
1/2
teaspoon vanilla extract
1. Chill deep bowl and beaters of electric
mixer in freezer for at least 20 minutes. (If freezer is too crowded to
fit bowl, place beaters in bowl, fill bowl with ice water, and chill on
counter. When bowl and beaters are well chilled, dump out water and dry
thoroughly.)
2. Add cream, sugar, and vanilla to chilled bowl. Beat on low
speed until small bubbles form, about 30 seconds. Increase speed to
medium and continue beating until beaters leave a trail, about 30
seconds. Increase speed to high and continue beating until cream is
smooth, thick, and nearly -doubled in volume, about 20 seconds for soft
peaks or about 30 seconds for stiff peaks (see illustrations at right).
If necessary, finish beating with whisk to adjust consistency. Serve
immediately or spoon into fine sieve or strainer set over measuring cup
and refrigerate for up to 8 hours.