In anticipation of those wonderful and super-easy baked apple recipes I'm going to share with you in the near future, take a look at this article about using real home-made whipped cream.  If you're using the kind in the can--shame on you!

I’m not sure who discovered that skimming the cream off the cow’s milk AND whipping it up AND adding sugar would lead to yummy goodness but I’m sure glad they did, because it’s one of the most decadent, delicious treats ever to grace those strawberry shortcakes, ice cream sundaes and Starbucks mochas.

When a recipe calls for whipped cream you should never skimp on the REAL stuff. It’s the easiest thing in the world to…well, whip up!

Head over to the dairy section and just skip by all those cans of whipped cream. In my humble opinion, even the real stuff in a can has a tinny, processed flavor. Whipped cream should have a rich decadent taste and a smooth luxurious texture.

You should see a small carton of whipped cream called either “heavy whipping cream” or “heavy cream.” They’re the same thing.

Heavy cream doubles in volume when whipped, so if you need a cup of cream whipped, measure half a cup into your glass.  To sweeten pour approximately a half teaspoon sugar per half cup of pre-whipped cream. You will need to sample a taste. (I like enough sugar to JUST make my whipped cream sweet, but you may prefer it sweeter). 

Whip cream with hand blender until it STARTS to thicken. Taste. Here’s where you add more sugar, but do it in small doses. Continue to whip until you can turn the glass upside down and whipped cream stays in place. Plop it down on something delicious.

Alternative:  If you don’t have a hand blender, get one, they are wonderful to have in the kitchen and make a variety of jobs quicker and easier. In the meantime, you can use a whisk and a deep bowl to whip your cream using the same steps above; it’s just going to take a few extra minutes and those shapely arm muscles.

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