Whipped Cream

In my previous post on buttermilk muffins, I mentioned using sour cream in my whipped cream that I made last week. I thought this would be a great recipe to share as the extra ingredient allows the whipped cream to last much longer than it normally would with the traditional cream and sugar. So, here it is.

1 cup heavy cream
2 heaping tbs of sour cream
2 tbs of confectioners sugar
1/4 tsp of vanilla

Pour the cream into a bowl, use a metal bowl for the best results, begin whipping the cream. Plop in the two scoops of sour cream, continuing to whip the ingredients. While whipping, slowly sprinkle in the sugar, begin with 2 tbs, and beyond that you just add it to taste. As the whipping begins to show peaks, add the vanilla. Stop whipping when the peaks become firm (they should not be settling out as you whip), you want it to be stiff and fluffy.

As a side note, I have read many additions to a recipe like this that also include Brandy or liqeour. I added a capful of Godiva chocolate liquor along with the vanilla, and it was excellent. I'm sure you can't go wrong with the majority of liquors so long as you take into consideration what the topping is going onto.

Note:
People online were making a stink about giving this to your children if it has Brandy in it, get real, this is totally diluted (capful of liquor to one cup of cream) and just adds a subtle flavor of the alcohol. I'm sure the majority of the alcohol content evaporates during the whipping process.
Geez, there's always gotta be that party pooper. Give your kids food that tastes good, and hopefully they'll develop a palette that excludes things like Cool Whip.
;)