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Tuesday, November 3, 2009

Homemade Whipped Cream

When you want the real thing and not from a can.
I love fresh whipped cream.
If you store it for later it may deflate some so just grab a whisk and fluff it back up.

Ingredients:

1 half pint heavy whipping cream- not ultrapasteurized
2-4 Tablespoons sugar
1 teaspoon vanilla extract

About 1/2 hour before whipping the cream you want everything good and cold.
The cold will help the cream beat up fluffier.
Stick you bowl, beater, and container of cream in the freezer.
Now, when the time is up, take the stuff out of the freezer. Put the cream in the bowl and add the sugar and vanilla and turn the mixer on high and beat until soft peaks form. About 5 minutes or so.
If you have it, the whisk beating attachment works great.
This will make enough for garnishing a pie.

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