WHIPPED CREAM

Homemade whipped cream is so delicious and really simple to make. I’ve included a few variations because flavored cream can be quite a treat and a good way to add a spin on a recipe. I always serve whipped cream with Straight-Up Apple Pie and Cherry-Rhubarb Crisp with White Wine , but of course, it goes with everything in the “Pies and Tarts” chapter. makes about 3 cups

1½ cups heavy cream, chilled

2 tablespoons sugar

½ teaspoon pure vanilla extract

Pinch salt

At least 10 minutes before whipping the cream, place the mixer bowl and whisk in the freezer and let chill. In a stand mixer fitted with the chilled whisk, whisk the heavy cream, sugar, and vanilla in the chilled bowl on low for 30 to 45 seconds. Increase the speed to medium and beat 30 to 45 seconds. Increase the speed to high and beat until cream is smooth, thick, and nearly double in volume, 30 to 60 seconds. The whipped cream can be made 2 hours ahead of time and stored in the refrigerator.

VARIATIONS

vanilla bean whipped cream • Add the seeds of one vanilla bean pod to the cream, along with the sugar, vanilla, and salt.

lemon whipped cream • Add 1 tablespoon lemon juice and 1 teaspoon grated lemon zest along with the sugar, vanilla, and salt.

chocolate whipped cream • Add 3 ounces (85 g) bittersweet chocolate, melted and cooled, along with the sugar, vanilla, and salt.

cream cheese whipped cream • Add 2 ounces (57 g) cream cheese, at room temperature, to the chilled bowl, before the other ingredients are added. Beat the cream cheese on medium until smooth. Add the sugar, vanilla, and salt and beat on medium until smooth. With the mixer running on low, add the heavy cream in a slow, steady stream and whisk until combined. Increase to medium-high and beat until smooth, thick, and nearly double in volume.