Whipped cream from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 854) by Mark Bittman
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cream
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EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Sautéed apples or other fruit; Mary Willoughby's broiled peaches; French toast; Crispy French toast; Nut-crusted French toast; Caramelized French toast; Brownies; Hazelnut brownies; Cream cheese brownies; Warm, soft chocolate cake; Blueberry cobbler; Baked custard (Pots de crème); Yellow cake; Chocolate cake; Blueberry pudding cake; Rich chocolate torte; Chocolate hazelnut torte; Apple pie; Apple-pear pie; Dutch apple pie; Deep-dish apple pie with streusel topping; Lemon-berry pie; Key lime pie; Pecan or walnut pie; Chocolate pecan or walnut pie; Butterscotch pecan pie; Simplest apple tart; Apple-almond tart; Two-apple tart; Simple berry tart; Simple berry tart with chocolate; Fresh strawberry tart with pastry cream; Banana-strawberry cream tart; Mixed fruit tarts; Tarte Tatin; Caramelized pineapple tart; Raspberry fool; Mocha mousse; White chocolate mousse; Lemon mousse; Pomegranate mousse; Lemony yogurt mousse; Bread pudding; Chocolate bread pudding; Apple-raisin bread pudding; Rum-raisin bread pudding; Coconut tapioca pudding; Mango tapioca pudding; Summer pudding; Persimmon pudding; Gelée; Champagne gelée with berries; Berry gelée; Lemon-lime gelées; Vanilla or chocolate soufflé; Lemon, orange, or Grand Marnier soufflé; Rhubarb-orange soup
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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