Basic Whipped Cream

Let's set the tone of this blog with a dessert topping I favor the most out of any chocolate syrup or sprinkles- whipped cream. I hope to upload other types of whipped cream recipes- like cinnamon, vanilla, or pumpkin- but for now let's stay sweet and simple! You can add more or less sugar, or even add some vanilla or some other flavor enhancement. This stuff tastes great chilled, dolloped on top of a muffin. Or ditch the desserts altogether and eat the whipped cream alone! It's a free country, isn't it?



I don't understand why this picture is so... gray.
This is actually not my picture. I'll be uploading
pictures of my own later, but right now my
camera isn't working very well...

Basic Whipped Cream

Makes: Around 1 1/2 cups
Time: Around 15 minutes or so

Ingredients:

2 tbsp. sugar
1 cup heavy whipping cream
Optional: a flavoring such as vanilla or cinnamon

Directions:

1. Set a metal mixing bowl and a metal whisk in the freezer for 10 minutes.

2. Put the sugar in the mixing bowl and then add the whipping cream. Whisk until the cream starts to make stiff peaks.

You can store the whipped cream in an airtight container for up to ten hours, so I suggest you use the whipped cream on the same day you make it. Once you are ready to use the whipped cream, you can whisk it some more for about 10 seconds.

Chef's Note: If handheld whisking isn't working for you, take out that egg beater or handheld mixer or something of the sort! You can use any of that and the results will come out almost exactly alike. The only reason why I prefer whisking by hand is because it gives it more of the homemade feel.

~Yum!~