To achieve the maximum airiness and height with whipped cream, make sure the cream is very cold and chill the work bowl and whisk attachment in the freezer before using. Confectioners’ sugar is best in whipped cream because it dissolves immediately, unlike granulated sugar, which stays gritty.
Ingredients
- 1½ cups very cold heavy cream
- ½ vanilla bean, split lenghtwise
- 3 tablespoons confectioners' sugar, sifted
How to Make It
- 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, re-whipping with a whisk before serving.
- Add the confectioners’ sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, re-whipping with a whisk before serving.
