Whipped Cream

dsc_1564RECIPE #331, DAY #521

ORIGINAL RECIPE: Just experience*

TIMING: 5 minutes

DIFFICULTY: It’s best to have some experience, but anyone can try

TOOLS: A stand mixer with a clean cool bowl and a whisk attachment

COOK TYPE: None

HEALTH: Not really healthy, but then again a little cream now and again is better then, like, say, a candy bar or a commercial soda.

img_7077EXPERIENCE: Yeah, you hardly need a recipe for whipped cream. Too bad. I’m giving it to you anyways. This is my perfect recipe. Your might be a little variant.

NOTES: If I’m not going to use the whipped cream right away, I use a product called Whip It to stabilize it. I have also used gelatin, and both work really well. If not using right away, refrigerate until ready, up to a day or even 2.

You never want to over-whip whipped cream. Then it’s butter, and that’s not what you want.

Of course, you can use powdered sugar instead of maple syrup. I just can’t think of any instances in which I wouldn’t want maple whipped cream. Also, mine is not overly sweet. Add more sweetener if you need it to be.

***

  1. In the clean cool bowl of your stand mixer, pour 1 cup heavy cream, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt (as well as optional packet Whip It). Work your way up to high speed and whip until it forms stiff peaks.

***

Serve with pie, ice cream sundaes, hot chocolate, Butterbeer, or any other number of desserts.

*Recipe changed from the original.

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