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Whipped Cream

51

All it takes is a bowl and a whisk (or electric mixer) and a few minutes of your time. Then dollop on a piece of pie, spoon onto shortcakes, or layer in parfaits.

  • Yield: Makes about 2 cups

Source: Everyday Food, January/February 2005

Ingredients

  • 1 cup heavy cream
  • 1 to 2 tablespoons granulated sugar

Directions

  1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.

  2. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Makes about 2 cups.

Cook's Notes

Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.

Reviews Add a comment

  • HannahKaley
    2 JUN, 2009
    Excellent, just don't make butter lol!
    Reply
  • MrDark
    8 MAY, 2009
    what is heavy cream??
    Reply
  • mmsrjs
    7 MAY, 2008
    THIS IS BEST EVER TASTED, CAN ALSO TURN IT PINK WITH SOME CHERRY JUICE ADDED. MAKES A LOVELY PRESENTATION
    Reply