HEAVY WHIPPED CREAM RECIPE
This easy to make, homemade old fashion, whipped cream is the best tasting cream for pie and other dessert
You will need
½ pint or 1 cup (8 oz) refrigerated cold heavy whipping cream. (36% fat or more)
Pinch of salt
2 tablespoons sugar
½ teaspoon vanilla extract
Chill bowl and hand-held beater blades in freezer for 15 minutes or longer: Working quickly; add 1 cup refrigerated cold heavy whipping cream to the cold bowl. Connect cold blades to hand held mixer and beat mixture on highest setting (which mixes in the needed air) for 1 minute, continue beating adding the salt and slowly some sugar at intervals until it is all gone, add the vanilla and keep beating the cream until you see the outer peaks having a light yellow tinted coloring then Stop Beating; the cream is ready and needs to be refrigerated until ready to use. Serve as soon as possible.
WHIPPING CREAM SUBSTITUTE
Using a Nonfat Dry Milk for lowfat whipped cream
1 cup ice water
1 cup Nonfat Dry Milk
3 teaspoons un-flavored gelatin
4 tablespoons cold water
4 tablespoons boiling water
½ cup powdered sugar
1-1/2 teaspoon vanilla extract
Combine ice water and dry milk in large mixer bowl. Freeze bowl, milk mixture and beaters for 15 minutes.
Combine gelatin and salt in cold water using a small bowl. Let stand for 3 minutes then add boiling water; blend well. Cool to room temperature.
Whip chilled milk mixture until stiff peaks form. Add gelatin mixture, sugar and vanilla extract.
Whip just until blended. If whipped topping develops an airy appearance, simply stir vigorously to restore smooth appearance.
Refrigerate and serve as soon as possible.
Recipe makes about 6 cups.