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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Whipping Cream Recipe

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This recipe for Whipping Cream is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cold heavy whipping cream
2 tablespoons sugar, honey, or maple syrup
1/2 teaspoon vanilla or other flavorings or liquors
Directions:
Directions:
Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not over beat.
Personal Notes:
Personal Notes:
For stabilized whipped cream that will hold longer in the refrigerator, add 1/4 teaspoon of cream of tartar to your fresh whipping cream along with the confectioner's sugar.

Chocolate Whipped Cream - Whisk 3 tablespoons cocoa powder with the sugar and follow the recipe as written above.

Strawberry Whipped Cream - Make recipe as written above until soft peaks form. Add 1/4 cup chilled strawberry jam or puree and beat until medium peaks form again. If not using immediately, store, covered, in the refrigerator.

 

 

 

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