Whenever I go to Cafe Borrone, I order hot chocolate. For one reason. The whipped cream. It is HEAVENLY.
I’ve been trying to perfect it and I think I’ve got it down. In fact, the last time I made whipped cream, Cate took a taste, looked up at me and said, “Mom, why is this whipped cream so good?”
“Because I’m so awesome.” That was the correct response, right?
Anyway, it’s super simple to achieve nirvana with whipped cream. There are only two ingredients: cream and powdered sugar (the powdered dissolves better than granulated). And there are just two little things to remember when you’re whipping it up with your beaters or mixer:
- Don’t be stingy with the sugar. Seriously, no skimping! I mean, don’t go too crazy…but you should at least be approaching crazy.
- Whip it until it is THICK.
That’s it. Throw that cream on some pumpkin pie or hot chocolate and I promise you’ll love me forever.
Speaking of hot chocolate, I have my best hot chocolate post ever planned for tomorrow. Be still my beating heart…you do not want to miss it.