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Whipped Cream for Rhubarb Ice Cream

Use this whipped cream to top off a bowl of homemade Rhubarb Ice Cream.

  • Yield: Makes enough for 4 to 6 sundaes

Source: The Martha Stewart Show, April 2012


  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract (or seeds from 1/2 vanilla bean)


  1. Place the bowl and whisk of an electric mixer in the freezer until chilled.

  2. Place all ingredients in the chilled bowl of the electric mixer fitted with the chilled whisk attachment; beat until firm peaks form. Use immediately.

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