Culinary Insitute of New Orleans

Perfect Whipped Cream
Makes about 2 cups

1 cup (1/2 pint) chilled heavy cream, preferably pasteurized organic
1 tablespoon granulated sugar
1-teaspoon vanilla extract

If using pasteurized cream, safeguard against over-whipping by slightly under-whipping with the handheld mixer, then hand-whipping with a whisk for a few strokes to finish. Whipping times will be longer for ultra pasteurized cream.

1. Chill non-reactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes.
2. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase sped to high; 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. If necessary, finish beating by hand to adjust consistency. Serve. (Can be transferred to fine sieve or strainer set over measuring cup and refrigerated up to 8 hours.)