Sunday, November 2, 2008

Whipped Cream

The first time I made this as a married woman, Mike's dad Roy was visiting. He almost got his tongue caught in the hand mixer for licking the beaters before I unplugged it.

8 ounces whipping or heavy cream (1 cup, enough to cover a standard pie very well)
2 Tablespoons sugar, more or less to taste
1 teaspoon vanilla

  1. In a deep bowl (to prevent splashing out) add cream, sugar, and vanilla.
  2. With a wire whisk attachment (for a standing mixer) or whipping beaters for a hand mixer, beat on high until desired consistency has been achieved. I think it's about 1-2 minutes, but it's safer to watch it and stop the beaters every now and then to check.
  3. Be careful: if you beat it too long, you'll end up with great homemade butter.



Made by Lena