12686 Makes 2 cups Wed Aug 06 07:41:00 -0700 2008 Wed Jul 01 16:37:27 -0700 2009 American Licensed http://www.chow.com/recipes/12686 Wed, 01 Jul 2009 23:37:27 GMT The classic dessert topping The classic dessert topping. Use cold, heavy whipping cream in a chilled bowl to make the best whipped cream. Whipped cream should be made shortly before serving and used immediately.

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Chill the bowl, whisk, and cream well before making whipped cream.

Whip the cream either by hand with a whisk or with an electric mixer. If you want to use it to dollop on the side, whip it to soft peaks; for spreading on top of a pie or cake, whip it to medium peaks; if you want to pipe the whipped cream, whip it to medium-stiff peaks. Add any flavor you desire, such as a pinch of sugar, a splash of vanilla extract, or a drop of brandy, after the cream forms soft peaks. It does not hold particularly well once it has been whipped but it will hold for a half an hour or so covered in the refrigerator (for second helpings).

]]> http://www.chow.com Ron Silver and Jen Bervin 67 Condiment/Sauce 1 pint heavy cream, very cold

]]> 50 dessert 418 dairy 419 cream 744 indulgent 384 easy 8548 no fuss 1071 classic 812 old school 435 vegetarian 1619 omnivore 2166 kids 9636 adults 281 no cook