How to Whip Cream

Do you know how to whip cream? Whipping cream expands to twice its volume when air is beaten into it. Before beating the cream the beaters, bowl, and cram should be chilled in order to obtain the best results.

Beat the cream on medium speed with an electric mixer or you can use a hand mixer that is commonly known as an "egg beater." Watch very carefully and whip only to the point where it is in soft peaks and will fall easily from a spoon. If beaten too long, it will gather and turn into butter.

To sweeten the cream, add 1 to teaspoons confectioner's sugar (or granulated sugar). Powdered sugar makes the cream smooth and helps it to thicken and hold its shape. If desired, 1/2 to 1 teaspoon vanilla may be added.

A couple of substitutes for whipping cream are:

• Use 1 can (13 oz.) and add 3 tablespoons lemon juice. Canned milk must be thoroughly chilled, even to being partially frozen before whipping. This will whip to about 3 times its volume
  
• Or use 1/2 cup powdered non-fat dry milk with 1/3 cup water. Mix and chill, then whip until mixture stands in soft peaks. Then add 1 tablespoon lemon juice. Whip again, then carefully beat in 2 to 4 tablespoons sugar.