This Week's Condiment: Whipped Cream
I was going to make clotted cream from scratch, but in my usual "I didn't read the recipe before I sat down to do it" it takes a full 24 hour to make it (12 hours of baking milk?!). I decided to go with Whipped Cream instead. Super simple to make, at least if you have a blender or really strong arms. I wonder what this will be used on?
# Homemade Whipped Cream
Sally's Baking Recipes
2.0 cups
1.0 cup cold heavy whipping cream
2.0 tbsp powdered sugar
0.5 tsp vanilla extract
1 - Chill your mixing bowl and whisk in the freezer for thirty minutes.
2 - Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
@dolari Hmmm seems complex. I'm only familiar with whipping the creme as is.
@Holocluck - You don't have to chill it, but it helps stiffen the protiens so whipping air into it is a lot easier.
@dolari do you have a crockpot? Apparently you can make clotted cream using that, but I haven't tried it yet