Sunday, September 1, 2013

Quick Kitchen Tip

This is a fantastic tip. Whipped cream is a great topping on so many desserts and it's much cheaper and tastier if you make your own.

 You can use an electric or stand mixer, but I think it comes out better if you whip it by hand. Here is the good part - you can drastically cut down your whipping time by putting the bowl and whisk in the freezer about 15 -20 minutes before you want to use it.

 Add a little sugar, and you have a fluffy, sweet addition to your dessert that only takes about 5-7 minutes. It's also a great arm workout :) I usually use a cup of cream and 2 tablespoons of sugar. I gently fold the sugar in at the end.

 Definitely use the heavy whipping cream because the reduced fat products don't whip very well. The best part is, you only need a little dollop and if someone has a dairy allergy, you just leave it off. It keeps in the refrigerator for about 3 days.


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