a bite, a blog, a story
I love brownies, all kinds of brownies! They are casual enough for a pitch-in lunch at work, or as the centerpiece at a dinner party. At our house, my husband, Dale and I argue over the size of squares to cut the brownies. I am …
Making Chocolate Butter Cream Frosting is easier then you think. I use a Kitchen Aid Mixer. I’m not paid to say that I love their products, but I DO love their mixers. I do not use shortcuts when I bake, I don’t use baking mixes …
What can I possibly say about Whipped Cream that hasn’t already been said? The only thing I can think of is I F’ING LOVE WHIPPED CREAM!!!!!!!! I’m not talking about the stuff from the can with a list of ingredients you’ve never seen before.
Our Friends Dan and Shane have a fancy whipped cream dispenser that is pretty cool, but this is a food blog, not a gadget blog, so I better stay clear of that.
Making whipped cream from scratch is so easy and tastes better than store-bought.
The key to the Best Whipped Cream Ever is starting with a cold bowl from your stand mixer . Putting it in the freezer for twenty-five minutes will ensure excellent results.
The next time you have some berries just hanging out in your fridge, “whip” up some whipped cream. It might make them less healthy but oh so tasty!
Try substituting different flavorings for the vanilla. You really can’t go wrong.
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This recipe for whipped cream is light, velvety, and filled with natural ingredients. I think you will agree that this is the Best Ever Whipped Cream!
Chill mixer bowl and whisk in freezer for at least 20 minutes.
Add heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over mix or you will end up with butter.
Whipped Cream will keep in the refrigerator for two days in an air tight container, but who are we kidding? There is not a chance it will last that long.
dougbakes.com