Ingredients
Preparation
Rodgers has a few tricks for achieving a stellar whipped topping for any and all desserts—whether it’s strawberry shortcake season or just the right day for an epic ice cream sundae. First, use high-quality heavy whipping cream—he recommends pasteurized over ultra-pasteurized—with a high milk fat content (36 to 40%) for the thickest, fluffiest results. Temperature is key: It’s best to whip well-chilled cream straight from the refrigerator in a chilled mixing bowl. A hand mixer will give you more control than a stand mixer will. For sweetened whipped cream, use powdered sugar instead of granulated sugar—the smidge of added starch in powdered sugar helps the cream stand longer. A hint of vanilla extract is also imperative. It’s important to distinguish between the stages of whipped cream: Whisking until stiff peaks form isn’t always required—whipping the cream just until soft peaks form will give you a nice dessert topping. And take care not to overbeat, or you’ll get butter. Do Ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again, lightly, to incorporate the liquid. Editor’s note: This recipe is reprinted from ‘Kaffeehaus’ and originally appeared on Epicurious in May 2006.
