Whipped Cream
Recipe: #14622
October 15, 2014
Categories: Desserts, Birthday, Christmas, Easter, Fathers Day, Mothers Day, Picnic Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, Pies, Kosher Dairy, more
"Pie always feels special with homemade whiped cream, and it's easy as can be. It's nice to use clear vanilla if you have it."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (10 g)
- Calories 31.3
- Total Fat - 2.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 8.3 mg
- Sodium - 2.6 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0 g
- Sugars - 2.4 g
- Protein - 0.2 g
- Calcium - 5.2 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cream should be chilled. If it's a hot day, you may want to chill your beater and your bowl too.
Step 2
If you have a kitchenaide mixer, use the wire beater, and don't use the highest settings. It's too easy to go right past perfect to over-whipped.
Step 3
Whip cream to desired consistency, not stiff like egg whites.
Step 4
Turn beater down to a lower speed and slowly stream sugar into whipped cream, then add vanilla and salt.
Step 5
Serve chilled.
Step 6
Note: For cake topping, use powdered sugar instead of granulated.
Tips
No special items needed.
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