When making whipped cream what can you use as a substitute for vanilla essence?

Vanilla extract and vanilla bean paste are the two most common substitutes for vanilla essence in whipped cream. Because they are both more concentrated than vanilla essence, you will need to use less of them. Here are some approximate equivalents:

- 1 teaspoon vanilla essence = 1/4 teaspoon vanilla extract or vanilla bean paste

- 1 tablespoon vanilla essence = 1 teaspoon vanilla extract or vanilla bean paste

Other extracts can also be used to flavour whipped cream, such as almond extract, lemon extract, or orange extract. You can also use spices, such as cinnamon, nutmeg, or cardamom. When using extracts or spices, start with a small amount and add more to taste.

Flavoured syrups can also be used to flavour whipped cream, such as chocolate syrup, caramel syrup, or fruit syrup. You can also use fresh fruit, such as berries, bananas, or peaches. When using syrups or fruit, add them to the whipped cream after it has been beaten to stiff peaks.

Here are some additional tips for making whipped cream:

* Use heavy whipping cream that is cold and contains at least 35% milk fat.

* Beat the cream on high speed until it forms stiff peaks.

* Add the vanilla extract or other flavouring agent at the end of beating.

* Do not overbeat the cream, or it will become curdled.

* Serve whipped cream immediately, or store it in the refrigerator for up to 2 days.