Whipped Cream - NYT

By mariannefeldman

http://www.nytimes.com/recipes/1015882/whipped-cream.html?action=click&contentCollection=Magazine&module=RelatedCoverage®ion=Marginalia&pgtype=article

Ingredients

• 1 cup cream (and up to 1/4 cup sugar if you like)
• Vanilla (seeds from half a pod, or 1 teaspoon extract)
• Spices (a pinch of cinnamon, cardamom, nutmeg or cloves)
• Citrus zest (1/2 teaspoon grated)
• Alcohol (1 to 2 tablespoons bourbon, Grand Marnier, amaretto, framboise, Kahlúa or whatever you like)
• Ginger (1/2 teaspoon finely grated or minced fresh ginger)
• Maple syrup (1 tablespoon, in place of some of the sugar if you’re using it)
• Herbs (1 tablespoon minced fresh mint or basil)

Preparation

Step 1

Preparation

1.
With a whisk or an electric mixer,

beat 1 cup cream (and up to 1/4 cup sugar

if you like) to nearly stiff peaks, making

sure not to overbeat. Use plain, or fold in

any of the following:

1. Vanilla (seeds from half a pod, or

1 teaspoon extract)

2. Spices (a pinch of cinnamon,

cardamom, nutmeg or cloves)

3. Citrus zest (1/2 teaspoon grated)

4. Alcohol (1 to 2 tablespoons bourbon,

Grand Marnier, amaretto, framboise,

Kahlúa or whatever you like)

5. Ginger (1/2 teaspoon finely grated

or minced fresh ginger)

6. Maple syrup (1 tablespoon, in place of

some of the sugar if you’re using it)

7. Herbs (1 tablespoon minced fresh

mint or basil)