Cream is the higher butterfat layer skimmed from the top of the milk before homogenization. Heavy whipping ceam is 36% butterfat compared to Half n Half at 18% and whips best because the increased butterfat traps air bubbles when being whipped. We enjoy many other products that contain cream such as butter,sour cream and in food ingredients like ice cream,sauces,soups and drinks.
It is suggested when whipping cream:
- keep cream cold before whipping
- chill the mixing beaters and the bowl that you will use for whipping
- once whipped,refrigerate
- cover and store leftovers in refrigerator for 1-2 days
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner's sugar
Whip cream until soft peaks begin to form; beat in vanilla and sugar. Don't overbeat. Refrigerate.
If you can't make the whipped cream come out even with the pie, a dollop of whipped cream in a good black cup of coffee makes a delicious drink for a weary shopper the day after Thanksgiving!