While is no secret that Texans love their pies, it is also no secret that the Lone Star State also has an immense appreciation for cold, creamy, confections atop these baked and brewed goods. Texans love whipped cream. This is the home of Blue Bell, after all. Next time a fall treat calls for a dollop of sugary sweetness on top, consider making it the way that grandmother did: from scratch!
BASIC WHIPPED CREAM
• 1 cup heavy whipping cream
• 3 to 5 tablespoons powdered sugar
• 1 teaspoon vanilla, more or less to taste
1. Place all ingredients in the bowl. For a classic taste, use only 3 tablespoons sugar. If you prefer the added sweetness that is typically found in store bought varieties then opt for more sugar.
2. Beat on medium-high for 3 to 5 minutes, scraping the sides as needed, until stiff peaks form. Be careful not to over-whip.
CHOCOLATE WHIPPED CREAM
For a chocolate variation, reduce the sugar to 2 ½ tablespoons, and add 2 ½ tablespoons cocoa powder. A small dash of almond extract can add additional richness if preferred but use it sparingly, as it can easily overpower other flavors. Chocolate whipped cream is the perfect addition to a chocolate cake or a pecan pie.
ESPRESSO WHIPPED CREAM
Replace the powdered sugar with brown sugar. For the coffee flavor, place the teaspoon of vanilla into a small mixing bowl, then add a teaspoon of instant espresso (or any instant coffee). Dissolve the coffee into the vanilla as much as possible, letting it sit a few minutes. Add to the cream and sugar, then mix.
CINNAMON WHIPPED CREAM
For a cinnamon variation, simply add a teaspoon or so of ground cinnamon into the initial ingredients, then mix as directed. Cinnamon whipped cream tastes divine on peach cobblers, warm apple pies, or pretty much anything pumpkin.
