 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
the addition of light corn syrup to the cream helps stabilize it so the whipped cream does not go flat and stays nice and perky for a couple of days.. older cream, (check the date) whips better than fresh and the bowl and the beaters should be well chilled.. Ingredients:
1 cup very heavy cream |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 teaspoon light corn syrup |
1 pinch salt |
Directions:
1. in a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form.
2. don't walk away and leave the mixer on - though - the mixture can turn into butter in a matter of seconds.
|
|