To make whipped cream, start with the freshest and finest heavy whipping cream you can find. The cream must be chilled for best results, so whip it straight out of the refrigerator. (Some chefs insist on chilling the bowl and utensil as well, but this is optional.) Cream can be whipped with an electric mixer, egg beaters, or a whisk, but the mixer has a tendency to overwhip it, so it’s really best done by hand. It should be whipped just until it forms soft peaks—no more. Whipped cream can be stored in the refrigerator, in a covered glass or ceramic bowl, for a couple of hours, but it’s best served fresh. If you like your whipped cream sweetened, add up to 2 tablespoons of granulated sugar per cup of cream during the whipping ­process. You can also add 1/2 teaspoon of vanilla powder for extra ­flavor.

Recipes

Apricot Crepes
Apple Pie