Our grandchildren start putting in requests for Sunday dinner (noon-time meal in the South) early on Sunday morning. A very frequent request is strawberries and "whupped" cream. They all three love it, so I fix it. C'mon grandmothers out there.....you do it too! We fix what they want, when they want it and are happy to do it!
Anyway I thought I'd share with you my very, very easy version of whipped cream. Yesterday we added a few sugar cookies to the strawberries....I guess just for a few more calories!
To make whipped cream, use 1 pint of whipping cream (purchased in the dairy counter, comes in a pint box). When whipping cream it's important to keep the cream cold, it whips better. I use stainless steel bowl. Start the whipping slowly and increase to the fastest speed. Don't give up! You'll think at first that it isn't going to whip. Then it will slowly start getting thicker and creamier. Whip until it forms stiff peaks.
Measure about 1/3 to 1/2 cup of powdered sugar and slowly blend in with the mixer. Stop a time or two to taste along the way and sweeten to your taste. Add in extra powdered sugar as needed. Calories can be reduced by using a sugar substitute (I substitute about half and half with sugar and Splenda).
Keep the whipped cream cold until serving. Very easy to make!
