INGREDIENTS

INSTRUCTIONS

Shake the carton of whipping cream well and pour it into the blender or
food processor. Add the vanilla sugar (see below if you don't know what
vanilla sugar is.)
Whip the cream in the machine.  If it's a food processor, leave the pushing
device out; if a blender, remove the center of the lid, or just cover the
top of the jar with your hand. The trick is to allow lots of air into the
cream. Run the machine for no more than five seconds at a time, to avoid
making butter. The cream is done when it holds a peak.
  NOTES:
*  A simple way to make whipped cream extra yummy -- There is almost no
dessert that can't be improved by adding a dollop of whipping cream.
Unfortunately, most people seem to be afraid of actually whipping the
cream, so they buy the awful stuff that comes in a pressurized can, or
spend money on expensive devices to inject gas into the cream. (Or worse,
they use Cool Whip.) The truth is that making your own whipped cream is
trivial, with the appropriate mechanical aids. Yield: makes about 2 cups.
*  If you don't know what vanilla sugar is, don't panic. My mother makes
this variation in a separate sugar container; fill the container with
sugar, add a vanilla bean and wait. After a week or two, the sugar will
take on the vanilla flavor. Use this sugar whenever a recipe calls for
sugar and vanilla extract; just remember to keep the container full.
*  If you don't have vanilla sugar around, use regular sugar and vanilla
extract for the cream.
: Difficulty:  easy.
: Time:  1 minute.
: Precision:  no need to measure.
: Chris Kent
: Department of Computer Sciences, Purdue University
: cak@purdue.EDU    {ihnp4,decwrl,decvax}!purdue!cak
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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