Homemade Whipped Cream
Suzy and Sharon remeninisce about holidays and having real whipped cream not the whipped oil that is sold in the freezer section of grocery stores in tubs but the real thing. Key to getting great whipped cream is chilling the bowl and the beaters. Don’t mix too long or you will have sweet butter. Use this to fill Creme Puffs or popovers or top your favorite pie, pumpkin pie.
Homemade Whipped Cream
Sharon of the Sisters of the Spoons shows how to make the best whipped cream
Ingredients
- 2 cups Cass Clay (or your favorite creamery) heavy whipping cream
- 2 Tablespoons sugar
- 1/2 Tsp Vanilla extract
Instructions
- Chill mixing bowl and beaters till they feel very cold (in Minnesota or North Dakota set outside when it is below zero they will get cold real fast)
- Whip the two cups of creamed in the chilled bowl on high speed gradually adding sugar and vanilla till still stiff but not too long or it will turn into butter.
- Serve on your favorite desserts like pumpkin pie (Suzy would need a whole lot more then 2 cups)or use in cream puffs or popovers from the Sisters of the Spoon episode 8
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 215Total Fat 21gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 6gCholesterol 67mgSodium 16mgCarbohydrates 5gFiber 0gSugar 5gProtein 2g
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