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Whipped Cream (The Art of Fine Baking, Paula Peck, 1961)

A home-style Whipped Cream (The Art of Fine Baking, Paula Peck, 1961) made with Heavy Cream, Fine Granulated Sugar, and Vanilla. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 2 tbsp
• 1 tsp
• 1 1/2 tbsp

Method (preview)

1. 1

   Using a well chilled bowl, or setting the bowl over ice, beat cream with an electric mixer or rotary egg beater.

2. 2

   As cream begins to thicken, beat in sugar and vanilla.

3. 3

   Continue beating until stiff.

4. 4

   If not to be served at once, place in refrigerator, where it may be kept 2-3 hours.

5. 5

   Beat the egg white until it holds soft peaks.

6. 6

   Sprinkle in 1 1/2 tablespoon granulated sugar.

7. 7

   Continue beating til very stiff.

8. 8

   Fold into whipped cream.

9. 9

   Set cup in a pan of boiling water or over low heat, until gelatin dissolves and looks clear.

10. 10

    Stirring is unneccessary.

11. 11

    Beat dissolved gelatin into the cream just as cream begins to thicken.