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 or whipping cream to 1 tablespoon of powdered sugar, beaten 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.
Thursday, August 20, 2009