Whipped Cream Flight

Classic Whipped Cream
1 C heavy cream
1 t vanilla extract
1 T confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter like. It is important to use a very cold whisk and mixing bowl for best results.




Whipped Cream with Pinot Syrup
1/2-3/4 C Oregon pinot noir
1/3 C sugar

Combine wine and sugar in a small sauce and place on medium heat. Reduce by 3/4 or until the mixture has become a syrup. Chill. Stir the pinot syrup into the whipped cream and chill.



Guinness Whipped Cream
1 bottle of Guinness Stout

Pour one quarter of the stout in a small glass. Pour the remainder in a small sauce pot and place on medium heat. Reduce the stout by 3/4 and place in the refrigerator until chilled. Split the whipped cream into two mixing bowls and stir the stout reduction into on half. Chill both batches until service.

The Guinness whipped cream goes nicely with a good deal of holiday desserts: pumpkin pie, bread pudding, minced meat pies, apple pies.... and on.



Spiced Whipped Cream
1/4 t nutmeg
1/4 t cinnamon
1/4 t allspice
1/4 cocoa powder

Prepare a double batch of the classic whipped cream recipe and dived into two bowls. Mix spices into one of the batches and chilled both batches until service.