How much whipping cream, sugar and vanilla do you use for whipped cream?!
Answers: what measurements?
I always eyeball it. I would guesstimate this:
1 qt whipping cream
1/4 c sugar (or less, depending on your taste)
1 tsp vanilla
I also like to flavor whipped cream with peach brandy, amaretto or any other liquer.
1 cup heavy whipping cream, well-chilled
4 - 6 teaspoons powdered sugar, sifted in
1/2 teaspoon vanilla
Beat in chilled bowl with chilled beaters, just until soft peaks form. Overbeating will make the cream 'break' and almost make butter! Using pwd sugar will give more stability than plain white sugar, but if you want to use white sugar, then use less. This recipe will yield about 2 cups of whipped cream.
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Any of the recipes already posted should work fine. I never measure mine. I just keep tasting until I get the sugar right. A good tip is to keep the empty bowl and beaters in the freezer a few hours or overnight. The milk should also be very cold. The colder the utensils are, the more fluffy and successful your whipped cream will be.