Superior whipping cream
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Superior whipping cream
  Creams  
Last updated 6/12/2012 1:02:07 AM. Recipe ID 25575. Report a problem with this recipe.
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      Title: Superior whipping cream
 Categories: Desserts, Usenet
      Yield: 2 Cups
 
    1/2 c  Whipping cream
      2 t  Vanilla sugar
           -(or use white sugar
           -and about 1/2 t
           -vanilla extract)
 
  Shake the carton of whipping cream well and pour it into the blender
  or food processor. Add the vanilla sugar (see below if you don't know
  what vanilla sugar is.)
  
  Whip the cream in the machine.  If it's a food processor, leave the
  pushing device out; if a blender, remove the center of the lid, or
  just cover the top of the jar with your hand. The trick is to allow
  lots of air into the cream. Run the machine for no more than five
  seconds at a time, to avoid making butter. The cream is done when it
  holds a peak.
  
  NOTES:
  
  *  A simple way to make whipped cream extra yummy -- There is almost
  no dessert that can't be improved by adding a dollop of whipping
  cream. Unfortunately, most people seem to be  afraid of actually
  whipping the cream, so they buy the awful stuff that comes in a
  pressurized can, or spend money on expensive devices to inject gas
  into the cream. (Or worse, they use Cool Whip.) The truth is that
  making your own whipped cream is trivial, with the appropriate
  mechanical aids. Yield: makes about 2 cups.
  
  *  If you don't know what vanilla sugar is, don't panic.  My mother
  makes this variation in a separate sugar container; fill the
  container with sugar, add a vanilla bean and wait. After a week or
  two, the sugar will take on the vanilla flavor. Use this sugar
  whenever a recipe calls for sugar and vanilla extract; just remember
  to keep the container full.
  
  *  If you don't have vanilla sugar around, use regular sugar and
  vanilla extract for the cream.
  
  : Difficulty:  easy.
  : Time:  1 minute.
  : Precision:  no need to measure.
  
  : Chris Kent
  : Department of Computer Sciences, Purdue University
  : cak@purdue.EDU    {ihnp4,decwrl,decvax}!purdue!cak
  
  : 




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Recipe ID 25575 (Apr 03, 2005)

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