Whipped Cream Topping

A recipe I tried and now use exclusively is for whipped cream. The recipe is from Marcia Adams Cooking from Quilt Country. The whipped cream holds up great and on the second day is as fresh as when first whipped. I am sure it is the corn syrup that helps it stay so nice, the SPECK of salt helps keep it from being too sweet. You can change extract flavors. We like almond or orange extract in the cream for a nice flavor change. The orange is nice when using with fruit in a shortcake or cobbler.

  Making whipped cream is so easy. I taught a young friend (high schooler) how and she used it for a class demo. Every one raved about it and what was really sad was that only a very few had ever had real whipped cream.
 Folks, there is no comparison to the frozen whipped topping you can buy. It is so easy to make, can be frozen if you want, and costs less. 

  If you read the ingredients on the frozen whipped topping, why would you pay that kind of money for chemicals.

  If freezing, drop it by dollops on waxed paper or parchment paper on a cookie tray. You can use a spoon or pipe it with a pastry bag. Let it freeze and then put in a freezer bag. I never have any left over to freeze this way.

Whipped Cream Topping

 Makes 1 1/2 cups or enough to liberally cover 1 pie.

1 cup very cold heavy (whipping) cream.

1/4 cup confectioners' sugar

1 teaspoon vanilla extract (you can change extract flavors)

1 teaspoon light corn syrup

Speck of salt  

  In a cold mixer bowl, combine all the ingredients and whip until the cream is stiff and forms well-defined peaks. Don't walk away and leave this while it is beating, though, for the mixture can turn into butter in a matter of seconds.

Cost in 2011: $1.21 in 2011.  That includes the corn syrup and heavy cream price.