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Ingredients
| heavy whipping cream (fluid): 1 cup |
| powdered sugar (unsifted): 2 Tbl |
| vanilla extract: 1/2 tsp |
Sweetened Whipped Cream
Credit: Epicurious
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(Schlagobers) Editor's note: The recipe and introductory text below are excerpted from Rick Rodgers's book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague. To read more about Austrian cooking, click here. This recipe originally accompanied Sachertorte. Throughout the rest of the German-speaking world, whipped cream is called Schlagsahne, but the Viennese call it Schlagobers, which translates into something like "very well whipped." Whipped cream is a very
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Prep Time
min -
Cook Time
min -
Servings
2 serving(s)
Tags
Preparation
Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
MAKE 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 to incorporate the liquid.