Seasonal Recipe: Whipped Cream

8 Dec

For a printable version of this recipe and complete ingredients listing, click here.

Note: Grace’s sister, Emily, is in the Red Kitchen this week. A helmet with a full-face shield is probably advisable.

If you own a mixer, there is absolutely no reason you should ever have to sit around waiting for Cool Whip to thaw. Yes, the real thing is a little more expensive, and yes, it has a lot more fat in it … but we’re talking about a couple of tablespoons, not a couple of gallons, and if you’ve gone to all the trouble of making homemade pie for Thanksgiving, you might as well spend another buck or two to top it with something worthy of your efforts.

Pour cream, vanilla, and sugar into a bowl with deep sides. This one was too shallow and promptly made a horrendous mess.

Here’s how to do it: Start by pouring half a pint of whipping cream into a bowl with deep sides. (I started with a smaller bowl and immediately regretted it, as I ended up with cream spattered all over the kitchen.)

Add a teaspoon of vanilla extract and two to three tablespoons of sugar, depending on how sweet you want the finished product to be.

Use an electric mixer at high speed to beat the living daylights out of the cream. Move the mixer around the bowl and whip the cream until it becomes thick and fluffy. You’ll know you’re there when you pull the beaters out and the cream clings to them instead of dripping off.

The whipped cream is finished when it clings to the beaters instead of dripping off.

Word to the wise: Whipped cream is best when fresh. If it has to sit very long — especially at room temperature — it will start to weep. Non-dairy whipped topping will stay fluffy for a disturbingly long time. That’s because it has approximately the same chemical composition as airplane glue. Real whipped cream contains four ingredients: cream, sugar, vanilla, and air. That fourth ingredient is flighty. Unlike your annoying relatives, it will leave early, so it’s best to whip the cream right before you serve the pie — and unless you’re feeding an army and are sure the entire pie will be eaten immediately, you should put the whipped cream on the pie after it is sliced, not before. That way, if it starts to wilt, you can fluff it back up with the mixer.

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One Response to “Seasonal Recipe: Whipped Cream”

Trackbacks/Pingbacks

  1. Special Guest Jana Kolpen hosts RKP’s 100th Recipe Post: Rustic French Chocolate Cake « The Red Kitchen Project - March 12, 2010

    […] Sometimes I serve homemade whipped cream on the side. (Click here for RKP’s easy recipe for Whipped Cream!) […]

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