{"id":67,"date":"2010-11-30T02:20:28","date_gmt":"2010-11-30T08:20:28","guid":{"rendered":"http:\/\/missalaneyus.wordpress.com\/?p=67"},"modified":"2014-08-03T15:05:38","modified_gmt":"2014-08-03T20:05:38","slug":"whip-it","status":"publish","type":"post","link":"https:\/\/www.missalaneyus.com\/wordpress4\/2010\/11\/whip-it\/","title":{"rendered":"Whip It"},"content":{"rendered":"

\"\"<\/a>Growing up I didn’t like whipped cream – wouldn’t touch the stuff. My parents would order\u00a0desserts with it, so they could “share”\u00a0part of my meal. My parents are very crafty people.<\/p>\n

I held on to my dislike of whipped cream\u00a0until I was in college when I was introduced to the real thing. The chef at my sorority house would make the most delicious fruit and whipped cream parfaits. It became one of my favorite desserts. If you’ve tasted the real thing, you know there’s no comparison.<\/p>\n

Making whipped cream is very easy. The only two pieces of equipment you need are a metal bowl and a mixer with a whisk attachment.\u00a0 Try this whipped cream recipe out the next time you bring a dessert (homemade or store bought) and people will think you’re a master in the kitchen.<\/p>\n

Ingredients:<\/em><\/p>\n

1 c. heavy whipping cream<\/p>\n

Chill a metal bowl in the freezer for several hours. Then, dump your heavy whipping cream into the bowl. It should also be cold.<\/p>\n

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Using the whisk attachement on your mixer, beginning whipping the cream. Whip until you can see tracks made in your cream. Be careful not to over whip.<\/p>\n

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At this point, you could just stir in sugar, but I’d recommend these options:<\/p>\n