Gwen has a strong anti-whipped cream on top of desserts policy, but I decided to try my luck anyways. My first thought was a bourbon whipped cream, because I just bought some recently for the sangria. But she's the boss and asked for plain, which I modified to vanilla.
It's a very similar technique to other whipped creams I've made. I cooled the bowl in the freezer, put in a cup of cold cream and beated until there were stiff peaks. The book had great pictures to show you the various stages. The picture looks a little bit overwhipped, but I think it actually was just right, maybe a tiny bit overwhipped. In addition to the cream, I added in sugar (a disturbingly high amount) and a tsp of vanilla extract.
It really was much better than canned whipped cream. This is one of those things that you really can tell the difference when you make it fresh. The major downside is that it only lasts about 30 minutes before it starts to become some weird mutant version of whipped cream, which is still completely edible, just requires you to sit on the couch with the bowl and a spoon.
Modifications: Lots of variations available, bourbon, maple, chocolate.
Make again?: Yes, better than my previous whipped cream recipe.
0 comments:
Post a Comment