This is whipping cream, at least one day old which is expanded from 1 cup to 2 cups by the incorporation of air. The bowl, beaters and cream should ALL be chilled to produce firm whipped cream that is not oily. In warm weather beat over ice to avoid turning into butter. To beat cream in an electric beater, start at medium until the cream starts to thicken ,then lower the speed and watch carefully not to over beat or churn.
If it's absolutely necessary to hold whipped cream up to 24 hours, incorporate a small amount of gelatin, confectioner's sugar or cornstarch.
For sweetened or flavored whipped cream add to each 2 cups of whipped cream [1 cup of whipping cream] 1 to 3 Tbl Confectioner's sugar, ½ tsp vanilla, 1 Tbl rum or liqueur, or up to ½ cup jam, marmalade or fruit puree'. Submitted By JIM WELLER On 04-05-95
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