Whipping cream is versatile and yummy — it’s always good to have some on hand, so try this:
When it goes on sale, buy several cartons and pour it into all your ice cube trays. Freeze solid, then pop cubes into freezer bags. One cube is approximately 3 tablespoons of thawed cream. When needing whipped cream, thaw amount of cubes needed (in refrigerator), then whip as usual.
These cream cubes are also very handy when wanting a blender fruit smoothie with a little decadence (what other kind is there?). Just add them in with other ingredients — it’ll almost be like icecream.
Finally, now that strawberries are starting to show up in the produces section of the grocery stores, try this recipe — be sure to top it off with plenty of lovely whipped cream:
Mrs. Knol's Strawberry Streusel
1 bag whole strawberries, thawed
1 cup white sugar
1 1/3 cup all purpose flour, divided
˝ tsp nutmeg
˝ cup rolled oats
1 cup brown sugar
˝ cup butter
whipped cream
Drain thawed strawberries; combine with sugar,1/3 cup of the flour and nutmeg in a large bowl.
Pour into 9” round or square baking dish.
Combine 1 cup of flour, rolled oats, brown sugar and butter until a crumble is formed.
Sprinkle over strawberries.
Bake at 350° for 40 minutes. Serve cool, topped with whipped cream.
