Whipped cream is such a good topping for almost every dessert once you kind of slice and played it, it just looks so nice dollop or piped on top or next to it on the plate. So I want to show you my quick whipped cream or cream Gentilly. The key to whipped cream is you want to make it fresh. If you make it ahead of time and put it in the refrigerator, it's going to separate a liquid in it at the bottom. And that's not really desirable. You can re whip it at that point, but that kind of defeats the purpose I think.

So I just like to make it fresh when I'm ready to play it you can make it in small amounts large amounts, you can determine how much sugar you want it Do you like it really sweet Do you like a less sweet? I like my a little bit sweeter if you have good quality heavy cream and you really just want the flavor of that dairy to shine through. use less sugar So I have about a cup of whipped cream in my bowl, which is more than enough to serve up a whole dessert, some powdered sugar and that powdered sugar is sifted. It's really important you don't want any lumps. And you can choose whatever flavoring you want. If you have vanilla bean paste like I have, I'm adding that right here.

You can add that in. You can add vanilla extract, almond extract, you can add a little bit of coffee or espresso powder. You can add juice, you can add all different kinds of flavors to this really just keep them in smaller amounts. But yeah, play around with red cream. If you have something orange or citrus and you want to add zest to this would work great too. So we're just going to whip it to firm peaks.

I typically just do mine on medium speed that works just fine. You're making whipped cream you want to kind of stay with it because if you over with whipped cream, you're gonna get butter and we don't want to put butter on our desserts. So right now this is a really soft stage and I just stopped it to show you. You can start to watch it and see the different stages. This is a ribbon stage. And really you can use Is it for plating at this stage or you can use it at medium peaks or stiff peaks.

It's up to you to preference and it depends on what you're serving it with stiff peaks is what I use because it's perfect for piping and I typically like to pipe my lip cream, you can use medium peak for a perfect dollop and then soft peak you can use for plating such as decorating the plate. Give Make sure to stop and check in again. We don't want to over with this like you said it becomes gritty and then we start to get to butter. So that's about a medium peak because my peak is falling over. So we're really really close. I like to whip it on medium speed too that way I don't miss that point when it turns into two peaks.

So it has gotten there. This is really firm, and you'll be able to tell the difference when the tracks in whipped cream stealing longer hold their shape, and it starts to pull away from the bowl as it's mixing. This is really firm yet still smooth and perfect and exactly what I'm looking for