Whipped cream - with stabilised option

Name: Whipped cream - with stabilised option
Prep time: 5 min
Ingredients: 1 cup heavy / thickened cream or whipping cream (, cold - NOT pouring cream! (Note 1)); 1/2 cup icing sugar/powdered sugar (, sifted (Note 2)); 1 tsp vanilla extract (my standard) (- best economical option); 1 tsp vanilla bean paste (- my most used "good" option); 1 vanilla pod (, seeds scraped (PREMIUM option)); 1/3 cup mascarpone, fridge cold ((40%+ fat, PLEASE GET A REPUTABLE ONE Note 5))

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Prep Time: 5 minutes

Servings: 2

chocolate eclairs eclairs

Ingredients

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1 cup heavy / thickened cream or whipping cream (, cold - NOT pouring cream! (Note 1))1/2 cup icing sugar/powdered sugar (, sifted (Note 2))1 tsp vanilla extract (my standard) (- best economical option)1 tsp vanilla bean paste (- my most used "good" option)1 vanilla pod (, seeds scraped (PREMIUM option))1/3 cup mascarpone, fridge cold ((40%+ fat, PLEASE GET A REPUTABLE ONE Note 5))

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Instructions

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Step 1

Whip cream – Place the cream, icing sugar, vanilla of choice plus mascarpone (if making stabilised cream). Whip using an electric beater on medium high, moving the beater around the bowl, or until whipped to stiffness you are after. Then it's ready for use!

Step 2

Stiffness options - Whip for around 1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping). See in post for photos of soft vs stiff peaks. If scaling up, it will take longer.

Step 3

To use – Fill a piping bag with nozzle of choice and pipe. Spread onto cakes or dollop on a bowl of fruit or onto pies!