2006-08-30 17:43:53 · 21 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
My wife normally makes it with a powder sugar, since that is the way my kids like....
Njoy....
2006-08-30 17:47:02 · answer #1 · answered by sanghvir 3 · 0⤊ 0⤋
Sugar Substitute
Fresh Whipped Cream
Serves 12 (1 Tbsp per serving)
1 Cup Heavy Cream
1/3 Cup Sugar Substitute (recommended: Splenda)
1 Tsp Vanilla Extract
Instructions:
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
Store in an air tight container and refrigerate.
2006-08-31 01:08:36 · answer #2 · answered by ♥ Susan §@¿@§ ♥ 5 · 0⤊ 0⤋
Either Powder Sugar or Regular Granulated Sugar!
2006-08-31 00:54:23 · answer #3 · answered by jennifersuem 7 · 0⤊ 0⤋
Brown Sugar
2006-08-31 12:42:50 · answer #4 · answered by montanapurser 2 · 0⤊ 0⤋
Powdered sugar
2006-08-31 00:46:02 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I normally see it with powdered (confectioner's) sugar, but my Aunt Doris makes the best whipped cream I've ever tasted and she very slowly adds granulated sugar while whipping the cream.
2006-08-31 00:49:32 · answer #6 · answered by I'm_Bored 4 · 0⤊ 0⤋
you must have powdered sugar in it and add some vanilla as well!
add the sugar after it has started to whip up a little and finish with the vanilla.
don't whip it to much or you'll have butter!
2006-08-31 00:50:37 · answer #7 · answered by just visiting 5 · 0⤊ 0⤋
I like it with no sugar (richer taste, nice compliment to a really sweet desert) or with a little Splenda tossed in (not too much).
If I make it the traditional way - I use a tiny bit of granulated sugar blended in while beating with a hand mixer.
All of the above with the faintest hint of real vanilla extract (not imitation).
2006-08-31 00:51:56 · answer #8 · answered by tk30606 2 · 0⤊ 0⤋
Using gelatin in whipped cream helps it hold its shape when you need to prepare food earlier in the day.
Whipped Cream
INGREDIENTS:
1/2 teaspoon unflavored gelatine
1 tablespoon cold water
1 cup whipping cream or heavy cream
pinch salt
1/2 teaspoon vanilla
1 tablespoon confectioners' sugar
PREPARATION:
In a small ramekin or ovenproof measuring cup, sprinkle gelatin over 1 tablespoon of cold water. Set the container into about 1 inch of hot water in a saucepan and let stand until gelatin dissolves. Remove from the hot water.
2006-08-31 00:55:27 · answer #9 · answered by Anonymous · 0⤊ 0⤋
I like powdered sugar better. Regular granulated sugar tends to taste a bit grainy. Also a dash of Mexican imported vanilla enhances the creamy flavor. Bon Appetit!
2006-08-31 00:51:17 · answer #10 · answered by JENNIFER M 1 · 0⤊ 1⤋
I use about one teaspoon of granulated sugar per cup of heavy cream. It sweetens it slightly, but more importantly, it helps improve the structure of the whipped cream.
2006-08-31 00:51:06 · answer #11 · answered by kheserthorpe 7 · 0⤊ 0⤋