Banana split, topped with whipped cream, of course.
No matter how it may affect your cholesterol levels, real whipping cream is one of the most delicious toppings known---cool, sweet and creamy. And if you don't give in to your craving too frequently and over-indulge in this uber-indulgent food, you can minimize the damage you do to your heart (and your thighs). Learn make whipping cream, then pour that thick, luscious liquid in a bowl and get started.
Instructions
1. You can make whipping cream from whole milk straight from the cow. Before it is processed, whole milk that is left standing will begin to separate, and the fat from the milk will rise to the top. This is the cream. If you don't have a cow, you can purchase whipping cream at your local market. Use heavy cream---it has the highest fat content and whips up nicely.
2. Assemble your gear (bowl and beaters) and put it in the freezer for 10 to 15 minutes. The chill will help you produce fluffy whipping cream. Chill the cream and keep it cold while you're working; if it gets too warm, it may turn to butter. Put your bowl in a pan of ice to keep things cool.
3. You can use a wire whisk or an electric mixer to whip your cream. If you use an electric mixer, beat on medium-high. As it thickens, add any special ingredients (vanilla, sugar, cocoa). Don't pour extras in all at once; add them to the bowl in a steady stream. Continue beating until your cream forms peaks.
4. To make sweetened whipping cream, start with 1 cup of heavy cream. Beat until it grows thick, then gradually add 2 tbsp. of sugar and ½ tsp. vanilla. Continue to beat until the cream doubles in volume and forms peaks.
5. If you are worried about calories and cholesterol, you can substitute a can of evaporated milk for the heavy cream. This works best if you chill the milk for several hours, then pour it in the mixer bowl and freeze it for a half-hour.
Tags: whipping cream, electric mixer, forms peaks, heavy cream, make whipping, then pour
