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Cook'n with Betty Crocker 
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Sweetened Whipped Cream |
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Print this Recipe For 1 cup whipped cream 1/2 cup whipped cream (heavy) 1 tablespoon granulated or powdered sugar Prep: 5 min Well-chilled cream will whip the best, so keep it refrigerated until ready to use. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. Overbeaten cream will look curdled. For 1 cup whipped cream: Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form. For 1 1/2 cups whipped cream: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form. For 2 cups whipped cream: Beat 1 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form. NUTRITION FACTS: 2 Tablespoons:; Calories 55 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 5mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 0g % DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES: 1 Fat Flavored Sweetened Whipped Cream: Beat 1 cup whipping (heavy) cream, 3 tablespoons granulated or powdered sugar and one of the following ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form. 1 teaspoon grated lemon or orange peel 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon almond extract 1/2 teaspoon peppermint extract 1/2 teaspoon rum extract 1/4 teaspoon maple extract Freezing Sweetened Whipped Cream: Place waxed paper or aluminum foil on cookie sheet. Drop whipped cream by spoonfuls onto waxed paper. Freeze uncovered at least 2 hours. Place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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