When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.
- If the ingredients get too warm the whipped cream will melt and become somewhat soupy.
- Chill the bowl and beaters beforehand.
- Use cool to cold ingredients.
- Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.
Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla
Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.
Store whipped cream in an air tight container in the refrigerator for up to 2 days.
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