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Whipped Cream (for icing)
Yield: 6 Servings

1 c heavy cream
2 tb fine granulated sugar (opt)
1 ts vanilla

Cream for whipping should be at least 1 day old. It can be kept
in the refrigerator in a sealed container for more than a week.
Before being whipped it should be very cold. In hot weather the
bowl and beater should also be chilled.

Using a well chilled bowl, or setting the bowl over ice, beat cream
with an electric mixer or rotary egg beater. As cream begins to
thicken, beat in sugar and vanilla. Continue beating until stiff.
If not to be served at once, place in refrigerator, where it may
be kept 2-3 hours.

The yield from a cup of cream can be increased (with a very slight
difference in texture) by adding 1 egg white to each cup of whipped
and flavored cream. Beat the egg white until it holds soft peaks.
Sprinkle in 1 1/2 tablespoon granulated sugar. Continue beating
til very stiff. Fold into whipped cream.

To prepare whipped cream a day or two ahead of time, soften 1/2
teaspoon granulated gelatin (for each cup of cream to be whipped)
in a small metal cup containing a tablespoon of cold water. Set
cup in a pan of boiling water or over low heat, until gelatin
dissolves and looks clear. Stirring is unneccessary. Beat dissolved
gelatin into the cream just as cream begins to thicken.

Gelatin will also give whipped cream extra firmness so it can be
used for decorating with a pastry bag.

Flavoring Whipped Cream

To each cup of whipped cream, 1 of the following flavorings can be
added: 2 tb sifted dark, unsweetened cocoa, 2-4 tb rum, cognac, or
any liquer, 1/2 c nougat powder, 1 ts instant coffee powder.

Fold flavorings into cream after it has been whipped.


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