Real Old-Timey Heavy Whipped Cream - the Real Deal! |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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It's best to make whipped cream right before serving; it must be kept refrigerated and cannot sit at room temperature for longer than 20 to 30 minutes. The butter adds texture and body to plain whipped cream, and resembles old-timey heavy cream. You need only serve a small dollop. From Robbin Gourleys' excellent book Sugar Pie & Jelly Roll: Sweets from a Southern Kitchen'. Ingredients:
1 cup heavy cream |
1/4 cup butter, softened |
1 teaspoon vanilla |
2 tablespoons confectioners' sugar |
Directions:
1. Chill bowl and beaters.
2. Heat 1/4 cup of heavy cream slowly in a saucepan; add butter, stirring until butter is just melted.
3. Cool to room temperature. Add vanilla and reserve.
4. In chilled bowl, beat remaining 3/4 cup cream and sugar until thick. Add butter mixture with beater on low and then beat until stiff peaks form.
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