My wife likes whipped topping. Not whipped cream. The fake stuff that you can buy in the store.
But today she asked me to make her whipped cream and I jumped at the chance.
I was kind of surprised that she wanted vanilla instead of amaretto as her flavoring agent. But if you decide to make whipped cream and you have amaretto available, I definitely recommend using it instead of vanilla.
Cost per person: 80¢
FauxPseudo’s recipe is good except you should use confectioners’ sugar. The finer grains dissolve faster and the little bit of cornstarch in it helps keep the whipped cream stable. Although if you eat it all up that’s not a problem.
I’ve never tried it with a finer grain sugar. Maybe next time I’ll wiz it up in my spice grinder. That’s what I do when I need powdered sugar for my peanut butter cookies.
If you’re already having success with granulated, you probably don’t need to. But if your whipped cream has a tendency to unwhip before you’re through with it, that pinch of cornstarch that’s in boxed powdered sugar to keep it from clumping also helps hold the air in the cream. If I knew the actual ratio I’d tell you
but I don’t.Edit : it’s about 3% by weight.Whipped cream here goes from mixing bowl to intestines in under 10 minutes. We have zero surplus. But I could see how those tricks could help others.