Real Old-Timey Heavy Whipped Cream - the Real Deal!

Total Time
15mins
Prep 10 mins
Cook 5 mins

It's best to make whipped cream right before serving; it must be kept refrigerated and cannot sit at room temperature for longer than 20 to 30 minutes. The butter adds texture and body to plain whipped cream, and resembles old-timey heavy cream. You need only serve a small dollop. From Robbin Gourleys' excellent book "Sugar Pie & Jelly Roll: Sweets from a Southern Kitchen'.

Directions

  1. Chill bowl and beaters.
  2. Heat 1/4 cup of heavy cream slowly in a saucepan; add butter, stirring until butter is just melted.
  3. Cool to room temperature. Add vanilla and reserve.
  4. In chilled bowl, beat remaining 3/4 cup cream and sugar until thick. Add butter mixture with beater on low and then beat until stiff peaks form.

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