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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 209g Recipe makes 1 1/2 cups) |
||
| Calories 868 | ||
| Calories from Fat 804 | (92%) | |
| Amount Per Serving | %DV | |
| Total Fat 89.4g | 137% | |
| Saturated Fat 56.0g | 279% | |
| Monounsaturated Fat 24.9g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 298mg | 99% | |
| Sodium 278mg | 11% | |
| Potassium 132mg | 3% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 11.0g | ||
| Protein 3.6g | 7% | |
Real Whipped Cream
By: BecR
Aug 3, 2007
It's best to make whipped cream right before serving; it must be kept refrigerated and cannot sit at room temperature for longer than 20 to 30 minutes. The butter adds texture and body to plain whipped cream, and resembles old-timey heavy cream. You need only serve a small dollop. From Robbin Gourleys' excellent book "Sugar Pie & Jelly Roll: Sweets from a Southern Kitchen'.
1 1/2 cups
Ingredients
- 1 cup heavy cream
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 2 tablespoons confectioners' sugar
Directions
1
Chill bowl and beaters.2
Heat 1/4 cup of heavy cream slowly in a saucepan; add butter, stirring until butter is just melted.3
Cool to room temperature. Add vanilla and reserve.4
In chilled bowl, beat remaining 3/4 cup cream and sugar until thick. Add butter mixture with beater on low and then beat until stiff peaks form.
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