Wednesday, March 31, 2010

How to make Whip Cream

Heavy cream (1/2 pint makes plenty for one cake)
Vanilla (about 1/2-1 t)
Sugar (can use powered or granulated, taste to liking)

1.  Chill bowl, cream, and mixing paddles in freezer for 10-15 minutes (can use hand mixer or electric mixer).  Chilling the bowl makes all the difference!
2.  Pour whipping cream into bowl and whip on high until peaks form.  This may take more than 5 minutes

3.  Add vanilla, then sugar small amounts at a time until desired taste is reached.  The sugar will make the whipping cream more stiff.

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