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Real Old-Timey Heavy Whipped Cream - the Real Deal!

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“It's best to make whipped cream right before serving; it must be kept refrigerated and cannot sit at room temperature for longer than 20 to 30 minutes. The butter adds texture and body to plain whipped cream, and resembles old-timey heavy cream. You need only serve a small dollop. From Robbin Gourleys' excellent book "Sugar Pie & Jelly Roll: Sweets from a Southern Kitchen'.”
1 1/2 cups

Ingredients Nutrition


  1. Chill bowl and beaters.
  2. Heat 1/4 cup of heavy cream slowly in a saucepan; add butter, stirring until butter is just melted.
  3. Cool to room temperature. Add vanilla and reserve.
  4. In chilled bowl, beat remaining 3/4 cup cream and sugar until thick. Add butter mixture with beater on low and then beat until stiff peaks form.

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