Name: Make-Ahead Whipped Cream
Cook time: 5 minutes
Yield: About 3 cups
Ingredients: ½ cup (4 ounces) sugar; ⅛ teaspoon Diamond Crystal kosher salt (half as much if iodized); 1½ cups (12 ounces) heavy cream; 2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise with a paring knife

Photo by Shutterstock

I developed this low-maintenance recipe in my restaurant days, when I needed a big batch of whipped cream to last through the night in a steamy kitchen. The trick is a bit of extra sugar, which helps the cream whip into a stable foam that can be held for up to eight hours. With a hearty pinch of salt, it's not too sweet, making it the ideal accompaniment for everything from strawberry shortcake to Butternut Pumpkin Pie.

Recipe notes

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