What this recipe fails to mention is that EVERYTHING needs to be VERY cold. Put your bowl (preferable a metal one) and the beaters in the freezer for 15 minutes. If you can't fit them in your freezer, put them in the fridge for an hour. You'll eliminate splatters if you can put the bowl in the sink, use a hand mixer on low or by hand with a wire whisk until the cream starts to thicken. Then turn up the mixer to "beat" and beat until stiff peaks form when you lift the beaters out of the mixture. Be sure to turn the mixer off when you do this! :-) I never use vanilla, just about a tablespoon of powdered sugar.
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What this recipe fails to mention is that EVERYTHING needs to be VERY cold. Put your bowl...