Whip Cream
A simple whipped cream made by blending heavy cream with powdered sugar, milk, and a touch of white chocolate pudding mix for extra body and sweetness.
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Ingredients
- 1 QuartHeavy Cream
- ¼ CupPowdered Sugar
- 1 boxof White Chocolate Pudding
- 1 Cupmilk
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Method
- 1
Chill a mixing bowl and the heavy cream in the refrigerator for at least 15 minutes before starting — cold cream whips faster and holds its shape better.
- 2
In the chilled bowl, whisk the milk into the dry white chocolate pudding mix until smooth and no lumps remain.
- 3
Add the heavy cream and powdered sugar to the pudding mixture.
- 4
Using an immersion blender (or a whisk/hand mixer), blend on low speed until the ingredients begin to combine, then increase speed and whip until soft peaks form, about 2-3 minutes.
- 5
Continue whipping just until stiff, billowy peaks hold their shape — do not overwhip or the cream will turn grainy and separate.
- 6
Use immediately, or cover and refrigerate; give it a quick re-whisk before serving if it loosens.
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