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Wednesday, July 7, 2010

Sweetened Whipped Cream

* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 1/2 teaspoon vanilla extract

* In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

Yield: 2 cups.

Nutritional Analysis: 2 tablespoons equals 57 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 6 mg sodium, 2 g carbohydrate, 0 fiber, trace protein.

~~Sweetened Whipped Cream published in "Complete Guide to Baking", p143~~

1 comment:

Linda J. said...

My mom always made her own sweetened whipped cream, but she used regular granulated sugar. She probably just used what she had in the cupboard, or maybe she didn't know to use "powdered" sugar as we called it here in KY.