Classic Whipped Cream Recipes

Steps:

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

Steps:

• In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes.
• Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving.

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

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.
• Variation
• Mascarpone Whipped Cream: Reduce the cream by half. For a half batch, use 75 g / ⅓ 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.