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Whipped Cream
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Anonymous
| How far in advance can I make whipped cream? Can I use regular granulated sugar instead of powdered sugar? TIA. |
Anonymous
| No more than a couple of hours. Add plain gelatin if it has to sit for longer than than. Granulated sugar will make it grainy but it may be less so if the whipped cream is sitting for an hour or so. Superfine sugar would be my second choice if powdered sugar isn't available. |
Anonymous
| You can always re-whip the cream a bit if it's been setting in the fridge before serving. I use granulated sugar all the time in my cream and it's fine. I also use high-quality vanilla (just a bit), which I recommend. Great flavor. |
Anonymous
| Thank you, PPs. |
Anonymous
| I've been known to use real maple syrup. It's already liquid and creates a lovely flavor. |
Anonymous
| I ended up leaving the cream and the empty bowl I whipped it in on top of the warm stove (the oven was on) for a good 20 minutes to half hour before I made the whipped cream. I thought everything was supposed to be cold but it whipped up really quickly. ??? |