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So, what’s up?
It’s November now, and you know what that means, right? It’s almost Christmas!
Yes!
We are getting so close to the MOST WONDERFUL TIME OF THE YEAR, and we are so here for it. Soon, carolers will be lining up, snow will be drifting down (if it hasn’t already) trees will be stuffed full of gifts and bellies will be stuffed full of food.
But before we get to that most wonderful of times, we first have to gobble… till we waddle!
The Season of Thankfulness is upon us, and this months recipes will be a collection of absolute life savers and staples for the holiday season that you can use again and again.
So, let’s get started!
One such food that will be almost constantly present this season is whipped cream.
This easy to do recipe comes in such a pinch. You can use it to top any pie, or with fruit, or even freeze it to make a sort of ice cream substitute.
Ingredients:
Heavy Whipping Cream
Sugar (to taste)
Procedure
Start out with 1-2 cups of heavy cream, using a tablespoon or so of sugar at a time, sweeten the heavy cream to your liking.
Once you have something you would like (I usually use a 1:1 ratio) its time to whip!
Using a hand whisk, immersion blender, or stand mixer, whip the cream until it starts to congeal.
You are going to want soft peaks, but BEWARE! Stop as soon as it looks like whipped cream!
If you go too far the cream and whey will separate and you’ll get sweetened butter and whey! (Which is great, but not exactly what we’re looking for!)
Once you have your soft peaks you are ready to go!
Enjoy, and God Bless!
