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Published on 09 Nov 2013 | over 3 years ago

Making heavy whipped cream is very easy following this video. Use confectioners sugar instead of granulated. See more at: cook123.com

For the whipped cream:
2 cups heavy cream
1 teaspoon pure vanilla
ΒΌ cup confectionary sugar

For the whipped cream:
1. Whip cream on high speed with an electric mixer until it starts to form.
2. Add vanilla and continue whipping until the whipped cream begins to stiffen. (You will see the whipped cream start to get a yellow tinge as it stiffens.)
3. Turn down mixer and slowly add confectionary sugar a little at a time, so that it does not spread all over the counter.

I'm making simple whipped cream. One container of heavy cream is two cups of heavy cream.

We have a small container that has confectionery sugar. And probably about 1/4 of a cup will be fine. Some people like it a little sweeter, some people like it less.

This is my big tip, however. This is confectionery sugar. Most people, when they make homemade whipped cream, they use granulated sugar. The key to this is, this blends much better in the whipped cream. This is pure vanilla, and you just can't get away from pure vanilla.

All we're going to do is we're going to take this heavy cream and we're going to whip it until it's very stiff. One of the secrets with whipping heavy cream, is as it gets to almost to just where you want it to be, it starts to turn a pale yellow.

It gets thicker and thicker. At this point, I'm going to add that vanilla. It's only about a teaspoon of vanilla. You just need a little just need a little bit of the flavoring. Getting thicker by the minute. And if you do this in an ice bath-- if it's very, very hot on Fourth of July, take a bowl, put ice in the bowl, and then put this on top of it, because that's going to help you.

All of a sudden you're going to see a change. And if you look at this color inside, and I'm going to stop this just so you can see it. You're going to see this little portion starts to get a little bit of a yellow tinge to it. And that's when you know it's stiff enough.

So now what we're going to do, is very slowly-- you can turn the mixer down a little, lower speed-- because you don't want confectionery sugar flying all over the kitchen and me, thank you. So we're going to add this a little bit at a time.

See that? It's a completely different consistency than it was a minute ago. Add that sugar a little at a time so it doesn't fly everywhere. We're all set.
- See more at: cook123.com/recipes/Berry-Good-Shortcake.html

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