So, remember that Chocolate Bundt Cake I posted about the other day? Well, it’s damn good, but the homemade whipped cream that goes along with it takes it over the top.
I was originally going to post the recipe for this whipped cream in my own words (you know, as usual), so I emailed my mom and asked her to send me the recipe (since she’s the one who made it and this recipe is her’s).
Then, I read her email and I realized how funny it was and also that you’ll be able to see that I get both my writing style and my sense of humor from her, so I thought I’d just share it exactly as she wrote it. Enjoy.
From my mother’s lips (well, fingers, I suppose):
Homemade Whipped Cream
“Oh boy, this is a tough one. Kidding.
Use cold whipping or heavy cream – usually one pint is plenty.
I also use a cold bowl and cold beaters. It helps beat the cream. Put them in the fridge for 15 minutes. Be sure to have the beater UNPLUGGED when you attach the cold beaters.
Beat the cream on high until stiff peaks form. Once stiff (yeah, I know), add powdered (confectioner’s) sugar to taste. Try a little at first – maybe an 1/8 of a cup, and add more as desired. Depending on what you’re serving it with, you may want it sweet or not so sweet.
I simply shaved dark chocolate on top. I had Ghiradelli dark chocolate squares but use what you have – although, it does have to be a firm/hard (yeah, I know) chocolate to be able to shave it.
That’s it. It’s simple. If for some reason you have to make it far in advance (not recommended though), a chef I saw said to melt one marshmallow for each cup of cream used to keep it stiff (yeah, I know). Add it at the end, but keep in mind that it’s sweet, so you may need to cut your sugar down. I would put them in first, and then add the sugar.
Don’t over beat, but I like it very stiff (yeah, I know).
So… now you see where I get it.
Anyway, this cake
with this whipped cream? Divine.
Make both. Together. You’ll thank me (and my mom).