SUPERIOR WHIPPING CREAM

1 blender or food processor
1/2 cup whipping cream
2 tsp vanilla sugar (or use white sugar and 1/2 tsp
vanilla extract)

(1) Shake the carton of whipping cream well, and pour
it into the blender or food processor.

(2) Add the vanilla sugar (see below if you don't know
what vanilla sugar is.)

(3) Whip the cream in the machine. If it's a food pro-
cessor, 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.

DIFFICULTY RATE: Easy

WARNINGS:

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 fla-
vor. 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.

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 mechani-
cal aids.

Contributor Information

Email address: cak@purdue.EDU {ihnp4,decwrl,decvax}!purdue!cak