This post is for She Who Shall Not Be Named.
I read recently that strawberries & cream are the big snack for Wimbledon. I care about tennis as much as the average American (maybe even less), but I like strawberries… and when I received a pint of strawberries in my CSA share as a surprise the week Wimbledon started, I knew what I had to do!
I took out some heavy whipping cream (I keep a quart in my fridge at all times, for just such an occasion), added a bit of superfine sugar, a few drops of vanilla, and then took out my $1.99 frother from Ikea, and turned it on. I beat that cream until it gave up!!! Then I put it in a little bowl so I could eat my strawberries dipped into the fresh whipped cream, slowly and happily while watching… baseball. Yep. I watched baseball 🙂
But this isn’t good enough for SWSNBN, so here goes (love ya!!!):
taken from Everyday Food: Great Food Fast (referral link)
Makes about 2 cups
Prep time: about 5 minutes
Total time: about 5 minutes
1 cup heavy cream
1 to 2 tablespoons granulated sugar
In a deep mixing bowl, beat the cream until soft peaks form.
Sprinkle the sugar over the cream; beat until soft peaks return. Do not overbeat.
Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and increase its volume.
If you plan to use any flavoring, such as extracts, liqueurs, or spices, add them with the sugar in step two. (Editor’s note: I actually add everything in the first step, and it works, but I’m experienced with whipping cream, so perhaps save that for when you’re more comfortable with doing this!)
Choice of Tools:
A large hand-held whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.
Fresh whipped cream just makes everything and anything special, doesn’t it? Delicious and easy! What do you use your fresh whipped cream on? Any special add-ins? (I add vanilla or almond extract sometimes, but this time figured simpler was better.)