Thursday, October 30, 2014


When I saw this from Cooking When the Dinner Bell Rings I knew I had to save it on my blog. I will definitely be trying this.

1 cup heavy cream (sometimes called whipping cream)
1 tsp vanilla
1 tsp sugar
In a large bowl combine all ingredients and beating until it begins to form peaks. On a wax paper lined cookie sheet, dollop whipped cream onto the cookie sheet in single-serving sizes of your preference. Flash freeze on cookie sheet. Then transfer to a ziploc freezer bag or freezer container.
To use, you only need a few minutes to allow it to thaw, which you can usually do right on the dessert. Frozen whipping cream will last about 3 months in the freezer.

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