Sweetened Whipped Cream
Lightly whipped cream is a beautiful accompaniment to most chocolate desserts. We also love it as a light filling between cake layers. The trick with cream is to whip it cold and always err on the side of less rather than more time if you have doubts about when to stop. Whipped cream can be made about 3 hours ahead. Store in the refrigerator.
Makes 1½ cups
- 1 cup heavy cream, chilled
- 2 tablespoons sugar
- In a mixer with the whisk attachment, whip the cream starting at low speed and gradually increase to medium as the cream thickens and creeps up the sides of the bowl.
- When traces of the whisk are visible in the cream, gradually sprinkle in the sugar, continuously whisking at high speed until soft peaks form. The entire procedure should take 2 to 3 minutes, and the peaks should fall back into the bowl when lifted.