Tuesday, April 24, 2007


There's something wonderful about homemade whipped cream. It's easy to make when there's a hand blender or stand mixer available, needing only some heavy whipping cream and powdered sugar to taste. But I must admit a certain degree of trepidation ever since the double disaster that struck many summers ago. We were holed upon in a cabin in the woods, at least 30 minutes from the grocery store. Attempting to make whipped cream to accompany a chocolate cake, I miscalculated the blender's power and ended up with whipped butter. We dispatched someone to the store for more cream. You'd think I would learn, but no, we had our chocolate cake with butter that day. I'd over blended the cream twice!


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