Saturday, January 12, 2008
homemade whipped cream
Homemade whipped cream leaves the canned, and god forbid, bucket stuff in the dust (being actually whipped and cream), and takes less than five minutes to make. The trick: a cold bowl, clean beaters, and a ratio of about 1 cup of heavy cream to 1 tablespoon of powdered sugar, whipped until it holds soft peaks. Start low, so you don’t splash yourself when it is still liquid. Add a splash of flavoring (vanilla, almond or a liqueur) at the end for extra awesomeness.
