Back at Thanksgiving, I bought some heavy whipping cream, intending to make whipped cream to go with my pumpkin pie - but since someone else brought a can of whipped cream, it never got used.
It's just been sitting in my fridge, calling to me.
Yesterday, I finally gave in - and about time too! Technically (according to the date on the package) the whipping cream expired last week... but it smelled fine to me, so into the mixer it went! 5 minutes and a little sugar later, and ta-DA! Finger-licking delicious.
Unfortunately, (or fortunately?) all I had to eat it with were my fingers. So I made microwave "real" hot chocolate for all of us, so we had somewhere to put our whipped cream :) Mmm, mmm!
Whipped Cream
- roughly 1 cup of heavy cream
- roughly 1/4 cup of sugar (i used raw) *i mistakenly wrote 3/4 cup in the original post
- 1/2 tsp vanilla (i didn't measure)
Hot Chocolate
- handful of chocolate chips (i literally put my hand in the bag, grabbed at the chocolate chips, and put that many in a mug)
- tiny bit of butter - less than a "pat"
- 8 to 12 oz of milk, depending on the strength you like and the size of your mug
Instructions
- Pour cream into bowl of mixer, the colder the better. Whip for 3-5 minutes, slowly increasing to the max intensity. When it starts to puff up and form "soft peaks", add sugar and vanilla, continuing to whip to combine. Be careful not to over whip, or you'll make butter!
- Meanwhile, put chocolate chips and butter into a mug, microwave 30 seconds. Stir, microwave another 30 seconds. Add a tiny bit of milk, stir, and microwave another 30 seconds. Stir - if not yet melting and mixing, microwave for 30 seconds more. If still not mixing or you're getting a weird tootsie-rollish thing, add more butter - the fat will help the chocolate mix with the water in the milk. When combined well, go ahead and add the rest of the milk, stirring while adding. Microwave for another 60 seconds or until hot chocolate is the temperature you like.
- Add whipped cream and drink up!
