CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Dujour04 |
1 |
servings |
INGREDIENTS
2 1/2 |
c |
Heavy whipping cream; ice cold |
1/3 |
c |
Sugar |
2 |
ts |
Vanilla extract |
INSTRUCTIONS
Before whipping cream, have bowl, beaters and especially cream ice cold. In
hot weather pour cream into bowl and place in freezer for 10 to 15 minutes
before whipping; or whip cream by hand in a bowl set over another filled
with ice water.
Combine all ingredients and whip by hand or by machine until thick and
smooth, about 2 minutes. Store whipped cream in refrigerator until ready to
use. Whipped cream can be flavored with a tablespoon of liqueur or a dash
of cinnamon or other spice.
Yield: About 5 Cups, enough to frost two 9-inch layers, or one 9 by 13 by
2-inch cake
Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ019 - NICK MALGIERI
Converted by MM_Buster v2.0l.
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