by Margaret Crites

Created on: January 05, 2007   Last Updated: May 04, 2007

Real Whipped Cream.

Purchase either heavy cream or whipping cream in the dairy case. You want the stuff in a mini milk carton, not a can or tub.

Keep chilled. Put your mixer beaters and bowl in the freezer a couple of hours before you want the whipped cream. It will beat faster and better if everything is very cold.

Before you start, have a bottle of vanilla and powdered sugar handy.

Pour about a cup of cream (you can use more, but for the first time, start with a smallish amount) into the cold bowl. Start the mixer slow and quickly move up to the fastest speed that won't kick everything out onto the counter. When you see the cream getting thick and increasing in volume, drizzle in a little vanilla (for 1 cup cream, about 1/4-1/2 tsp) and add in a heaping tablespoon of powdered sugar.

Keep beating until very thick tracks are left by the beaters. Don't take it too far or you can cause it to separate and create butter.

Once you master the basic technique, you can alter your cream. You can add in some instant coffee and a bit more sugar. You can also use different sweeteners. I rather like maple syrup in whipped cream that will go on apple desserts. I recently saw a food tv cook add cocoa powder and extra sugar to make chocolate whipped cream. I've also seen recipes for dissolving brown sugar and a bit of whiskey in the cream before whipping. Also, you don't have to top just desserts with the whipped cream. I like to use it on homemade hot chocolate for a real treat, or on boozy coffee.

Once you master this art, you will never again have to thaw a tub of chemicals.

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