Saturday, January 5, 2019

Perfect Whipped Cream




National Whipped Cream Day !!









  • 1 cup heavy whipping cream
  • 2 T of  Sugar 
  • Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
    • Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.




    Kitchen Hint and Tricks : 



If you're cooking, need a cup of heavy cream, and don't have any on hand you substitute ¾ cup milk and ¼ melted butter thoroughly mixed. It won't whip but otherwise will work well in any recipe that calls for heavy cream.

POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. BEAT on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff.

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