Vanilla Whipped Cream
2
cups
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
heavy cream, cold
Jump
½ tsp
vanilla extract
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2 tbsp
confectioners’ sugar
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2 tbsp
piping gel, preferably Wilton (optional)
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Real whipped cream is so much more flavorful than anything that comes in a tub or a can. The piping gel is optional, but adding it will stabilize the whipped cream and keep it from slumping or watering out for at least a full day—especially important if you plan to keep your cream-topped pie in the refrigerator for more than a few hours.

Directions

  1. If using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the cream and vanilla in a medium bowl on medium-high speed until the cream forms soft peaks when the beaters are lifted from the bowl. (You can also whip the cream with just a whisk and some elbow grease if you’re into that.)
  2. Add the confectioners’ sugar and piping gel, if using. Continue beating the mixture at medium-high speed until stiff peaks form, 1 to 3 minutes. Do not overbeat or the mixture will appear stiff and somewhat curdled. Use immediately or store in the refrigerator for up to 4 hours. If not stabilized with the piping gel, the cream might need to be re-whipped if stored for more than 2 hours.

Reprinted with permission The New Pie by Chris Taylor and Paul Arguin, copyright © 2019. Published by Clarkson Potter, an imprint of Penguin Random House.

Chris Taylor and Paul Arguin

Chris Taylor and Paul Arguin have earned more than 500 awards in competitive baking contests. Their upcoming pie cookbook, The New Pie, will be published by Clarkson Potter in spring 2019.

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