Orange Whipped Cream

This is just a quick follow-up to the previous post on angel food cake. To top the cake, I made some fresh whipped cream, which was quite simple…1/2 pt of heavy whipping cream, 1/4 tsp vanilla extract, 1/4 tsp orange extract and 1/2 cup of fine sugar (or powdered, but that has some anti-caking agent). Whip until medium to medium-hard peaks and refrigerate or use immediately.

*update*

I’d recommend using a chilled bowl and chilled whisks (in freezer for at least 30 minutes) so that the fat in the cream doesn’t melt on you when it’s being whipped. Since you are basically incorporating air into the cream and making the bubbles infinitesimally small, the fat globules will stick together unless they melt first :-(. If you were to keep whipping it, you would end up with butter. On a random sidenote, I want to try whipping heavy cream with salt and some spices to make fresh butter…probably won’t taste very good since all the milk you get here is pasteurized first. Oh well.

I also made a batch for the flan I made. It was mmm tasty.