The Perfect Holiday Whipped Cream
I know what you're thinking. It's just whipped cream. Perhaps you purchase a blue tub of it, or maybe yours comes in a can. Today, I'm here to implore you to make your own. Why? Well, it's worth it.
Not only is your own whipped cream free from all those additives and extras that you might find in the processed variety, but you have the ability to make it as thick or as thin as you want. You can flavor it to your heart's desire, choosing to add in a bit of this or a touch of that to bring it from ho-hum to wow.
My favorite holiday addition to whipped cream is cardamom. A member of the ginger family, cardamom is often found in spiced pies and breads that are common at Thanksgiving and Christmas. You can draw it out by adding just a bit to your whipped cream as you whip to surprise and impress your guests...or just for yourself. Plus, it's perfect on pumpkin pie, and you know there will be plenty of that to go around come Thanksgiving Day.
Cardamom Whipped Cream
1 cup heavy whipping cream
1/4 teaspoon ground cardamom
1 tablespoon powdered sugar
Chill a mixing bowl in the freezer. Pour in cream. Sift cardamom and sugar over the cream and whisk until soft peaks form. (Note: You want to be careful not to overbeat the cream or it will start to clump and look curdy. Stop when soft peaks form off your whisk or beaters.)
Store for up to 10 hours in the fridge. When ready to serve, whisk again for a few seconds to give some life to the whipped cream.
Makes approximately 2 1/2 cups whipped cream.