Really vanilly whipped cream

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Ingredients

  • 240ml double cream
  • 2 tsp pure vanilla paste or essence
  • 2 tsp icing sugar

Use imperial measurements

Method

How to make Really vanilly whipped cream

1) Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

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