Friday, February 22, 2013

Vanilla Whipped Cream

Vanilla Whipped Cream

This is the easiest thing you can make.  I cannot see buying canned whipped cream when you can make it so easily and cheaply at home.    Homemade whipped cream adds a big ‘wow’ factor to desserts; you can buy a poundcake and some fresh berries, but when you add a dollop of fresh whipped cream, your guests think you’ve been slaving away in the kitchen all day.  

There’s nothing better than a scoop of fresh whipped cream on a cup of coffee—life is good when you can start your day that way!  

To preserve the cream, line a colander with cheesecloth, set it in a bowl, and pour the whipped cream into the cheesecloth.  This will remove the excess liquid and keep the cream stiff for a couple of days in the fridge.  If you don’t do this, the leftover cream will die in a day.

You can also make flavored whipped cream—add instant espresso powder and/or kahlua for coffee whipped cream.  Or Gran Marnier and/or some freshly grated orange zest. 

1 quart of heavy cream
1 cup sugar
1 teaspoon pure vanilla extract 
 Chill bowl and whipping attachment for one-half hour before making. Add heavy cream and sugar to the bowl and set it on stir until cream and sugar begin to mix, about 30 to 60 seconds.
After mixing for about a minute, add pure vanilla extract, and increase speed.
Watch as the cream thickens and be sure to stop when you can easily spoon out the cream. (If you continue whipping too long it will turn to a buttery substance.)

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