Whipped Cream

Directions

1. 1
   In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners sugar, and vanilla.
2. 2
   Mix for about 1 minute, or until a creamy consistency is achieved.
3. 3
   Youll know its ready when you can form stiff peaks using a spatula.
4. 4
   For best results, whipped cream should be used on the same day it is made.
5. 5
   Try this with Chocolate Cream Pie (page 102), Chocolate-Raspberry Delight Pie (page 107), and Candyland Pie (page 137).
6. 6
   Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
7. 7
   Once the bowl is chilled, add 1/4 cup cooled Hot Fudge Sauce (page 191) to the basic whipped cream ingredients and prepare as directed.
8. 8
   Try this with Ultimate Banana Split Pie (page 133) and Smores Delight Pie (page 145).
9. 9
   Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
10. 10
    Once the bowl is chilled, add 1/2 cup Marshmallow Fluff to the basic whipped cream ingredients and prepare as directed.
11. 11
    Try this with CoffeeHeath Bar Crunch Pie (page 118).
12. 12
    Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
13. 13
    Once the bowl is chilled, add 2 tablespoons Kahlua (or more to taste) to the basic whipped cream ingredients and prepare as directed.
14. 14
    Try this with Maple Pumpkin Pie with Pecan Streusel (page 62), and Maple Walnut Pie (page 90).
15. 15
    Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
16. 16
    Once the bowl is chilled, add 1/2 cup maple syrup (or more to taste) to the basic whipped cream ingredients and prepare as directed.
17. 17
    Achieving the correct whipped cream consistency is the trick to a perfect cream pie.
18. 18
    Theres an easy way to determine exactly when your cream has reached this just-right consistency: Pull your whisk attachment (or a spatula) straight up out of the creamthe peak of the cream should hold its shape and stick tightly to the whisk.
19. 19
    Once you have achieved these stiff peaks, stop beating immediately.
20. 20
    Continuing to beat the cream after this point will cause it to separate and curdle.