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Monday, July 30, 2012

Whip it good

Happy Monday! Did you survive the day? Today I want to talk about the "cherry on top," if you will. That is, homemade whipped cream. You need to start with a good base, know when to stop, and then add fun flavors! I've seen it done so many ways, with so many twists, but here is a basic recipe to get you started and a few extras to make it fun.

Whipped Cream

  • 1 cup heavy whipping cream, chilled
  • 2 T confectioners' sugar
  • 1-2 tsp pure vanilla extract
  1. Whip all ingredients together using whip (whisk) attachment of your mixer. 
  2. Stop mixer when you've reached firm peaks. This means when you lift the beaters, the cream forms a strong triangle at the tip of the beater. If it's too loose, the cream won't hold it's shape. 
  3. Refrigerate until ready to serve.
Fun Variations:
  • Add 3 T coffee liqueur, dark rum, bourbon, or framboise, and use 1 tsp vanilla
  • Add 3 T lemon or almond extract, and use 1 tsp vanilla
Happy baking!

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