Thursday, August 9, 2012

Whipped Cream

Whipped cream is so easy to make at home I don't know why anyone would buy any of the impostors. 

There are so many delicious uses for it. Put a dollop in your coffee or hot cocoa. It's great on pie or cake or ice cream. Mix it with some pudding and graham crackers or dip your cookies in it. In summer, there's nothing better than ripe fruit and some homemade whipped cream. 

To make your own whipped cream, you need:

heavy whipping cream - 1 cup
powdered sugar - 2 tablespoons
vanilla - 1 teaspoon

It's best to chill your bowl and beaters in the freezer for five to ten minutes. It helps keep the cream cold. If you forget this step, don't worry, it will still work. Don't take your cream out of the fridge until you're ready to whip it. 

Pour your cold cream into your cold bowl. 

Start with your mixer on low or else you will end up with cream splattered all over. Gradually increase the speed to high. It will take a few minutes for soft peaks to form. 

What's a soft peak, you ask? It's when you lift the beaters up and the peak curls down. 

You can now add your sugar and vanilla. Another great option is to add almond extract instead of vanilla. 

Continue beating until stiff peaks form. Stiff peaks do not bend like soft peaks. They stand straight up. This will only take another minute or two. Careful not to over beat or you will end up with butter. 

That's all there is to it. 

Now it's time to eat it.  I picked up some ripe peaches at the market from a local farm yesterday. 

They're the perfect companion to my whipped cream. 


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