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Whipped Cream

Posted By Jill On April 15, 2011 @ 10:44 pm In Kitchen Staples,Sauces & Stocks | No Comments

Whipped Cream is used on many Glen-Mor Restaurant desserts, including Strawberry Cream Pie. The trick to good Whipped Cream is to work with a cold bowl.

Servings: 1 pie

Fresh
1 cup heavy cream

Pantry
3 Tbsp. Confectioners’ sugar
1 tsp. vanilla extract

Beat to soft peaks
Place a medium mixing bowl in the freezer. Once cold, pour heavy cream into the bowl and beat with a whisk or electronic mixer until thickened with soft peaks formed.

Beat to stiff peaks
Add the Confectioners’ sugar and vanilla extract to the whipped cream. Continue to beat until stiff peaks form.

Serve
Spread on a cream pie or serve with other dessert. Keep refrigerated at all times.


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