Kitchen

[Ladybug724]

On 6/27/2014 ennui1 said:

I shake the can and push the nozzle.

I use this recipe too!

[Marsha2003]

A trick I learned is to put your mixer beaters and bowl into the freezer for fifteen minutes or so before you whip the cream. This allows you to whip the cream to stiff peak stage faster and lessens the chance of overwhipping. I used to use a hand mixer. These days I use the whisk attachment and my stand mixer. Adding a bit of powdered sugar helps stabilize the whipped cream. Adding a bit of vanilla extract adds a nice flavor. I add both to the cream before starting to whip.

[sfnative]

I have an old copper bowl I use (chemistry is good for whipping cream) and do chill it first. Next comes hand whipping and adding a bit of sifted powdered sugar along the way and a tic of vanilla.

[3star]

Chilled bowl and beaters, heavy whipped cream with powdered sugar and vanilla

[wendy1960]

On 6/27/2014 ennui1 said:

I shake the can and push the nozzle.

Love it! My thoughts exactly!

[Clover29]

My Mom always hand whipped cream for trifle at Christmas. It didn't seem to take forever when she did it. I can't do it by hand, it just doesn't work for me. I'd need a couple of weeks at least.

[insomniac]

I use a hand mixer and add a spoonful of powdered sugar. I've never tried adding vanilla, but it sounds very promising!

[Desertdi]

Sorry........I press the button and aim

[BichonEmma]

Little powered sugar and heavy cream. I add it at the start. One of my friends made whipped cream with some added marscapone cheese for strawberry shortcakes and it was divine

[Judaline]

Remember what Martha says-use apple jelly to sweeten and it will hold up longer.