Whipping Cream question

[laughsandlaughs]

I posted this on my whipping egg whites question but thought I might be more responses to these specific questions separately. I am planning to whip cream by hand and need some advice. Any tips are appreciated. When I whip the cream and want it a little sweetened, when do I add the sugar...and do you usually add vanilla or just a little sugar? I imagine it's not much sugar as I don't want it overly sweet, but am unsure as to the proportions of cream (1/2-1 Cup) to sugar...any ideas?

[misstapioca]

i remember using powdered sugar. Might of been a cooking light recipe. only a couple of tablespoons i think. and it dissolves wonderfully. i figured since i was awake i would answer your post. http://www.cookinglight.com/bbs/wink.gif

[laughsandlaughs]

I don't have powdered sugar, only granulated, will that still work?

[misstapioca]

yes, that's how my mom makes it. When you mean "by hand" do you mean with a plain old whisk or an electric egg beater thing?

[laughsandlaughs]

I mean just me and my handy whisk. If I keep this up I'm going to have really good looking arms! http://www.cookinglight.com/bbs/biggrin.gif

[misstapioca]

I dont think you mentioned what you were making. I found a recipe that used whipped cream as a cake filling and topping. they added 1 tsp knox gelatin dissolved in 1/3 cup fluid( any type -coffee,liqueur,water) and 1/4 cup sugar for 4 cups of heavy whipping cream. you gradually add the sugar while beating and then fold in the rest at the end. I hope your recipe works out wonderfully and you can brag about your wonderful biceps.