This 'banana split' adventure has gotten more complicated than I expected. Please forgive my 'uppitity' attitude but I DO know that whipped cream does not come from the freezer section OR in a squirt can. However. Since the cardiologist have become so fierce, I really didn't remember how to do it. I checked: Julia Child, Betty Crocker and Joy. They argue but apparently I need ¼ or ½ cup confectioner's sugar plus 1 teaspoon vanilla to the cream. The Times Picayune cookbook (from
1908) insists that the additives must be stirred in before whipping. Betty says the bowl must be 'on ice' to whip. Wonder how you do that? Polly
Sheesh!!! I make whipped cream all the time- and they are making it sooooo difficult for you. A bowl on ice is not needed (I never even heard of it) but you can take a great big bowl and put ice in the bottom, then put the actual bowl for whipping on the ice and then fill more ice around the edges of the whipping bowl- if you feel the need.
You can use regular sugar or powdered sugar- both are sweet and that's all you need. I'd suggest sifting the powdered sugar in case of lumps if you go that way. Some stir in the regular sugar to dissolve it before whipping. I've *never* had sugar grains in my whipped cream whether I stirred in the sugar or not. You can sweeten to taste (I like mine quite sweet) and vanilla to taste, too.
I've never measured either- just poured enough cream to whip- the beaters need something to 'catch', dribble in some vanilla, toss in some sugar and taste as you whip- and add more or not . (Tasting is one of the perks of doing the whipping! Use your finger and scoop out a BIG blob to really enjoy the tasting!) It works *every* time! Just stop whipping it before it turns to butter! LOL I like mine stiffer than soft peaks but not so stiff the beaters leave craters when stopped and lifted out of the cream. The whipped cream leftovers (HA! Like *that* happens very often!) will keep for about two days in the fridge- after that it starts weeping and breaking down- and still tastes darn yummy any way!
Wish this delightful treat for you wasn't turning out to be so much work- just ENJOY! And, personally, I think those very special banana splits should be so HUGE that they ARE your Turkey Day meal! Do some *serious* celebrating this year!
Okay, Sally, that was the final straw- I simply *cannot* resist any longer! I have the cream for whipping and I just popped a pumpkin pie- without the crust!- into the oven. In two hours I'll be feasting on crust-less pumpkin pie and whipped cream.... for breakfast! LOL
YUM!!! (And I just might make a pecan pie while I have the oven heated up.....)
I just stick the bowl and beaters in the fridge until it is time to make it. Then while I am beating it pour in what looks like the right amount of vanilla, and a tablespoon or so of sugar, taste it after it looks all beat in, add more of what is needed if anything, and just beat it up until it stands.
So long as you don't start thinking about little red monkeys while you are beating you should be fine.
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