Rating: 2.48 stars
33 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 15
  • 2 star values: 11
  • 1 star values: 5
  • 33 Ratings

Easy to make, this version of the classic is sweetened with condensed milk, which acts as a stabilizer, making the cream good for piping.

Martha Stewart Kids, Summer, Martha Stewart Kids, Summer 2003, Martha Stewart Kids, Summer 2003

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Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, whisk the cream until it begins to thicken and hold shape. Add the milk, and continue whisking until firm peaks form when lifting the whisk from the cream.

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  • To make cream pink: Fold in cherry juice. If not using immediately, store, covered, in the refrigerator up to 1 hour.

  • To pipe: Fill a large pastry bag fitted with a #828 Ateco star tip with the whipped cream; squeeze desired amount on top of ice cream treats as a garnish.

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Reviews

33 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 15
  • 2 star values: 11
  • 1 star values: 5