Recipes > Desserts > Whipped Cream

Whipped Cream


  • 1 pint of rich cream
  • 1 cup of sugar
  • 1 glass of sherry or Madeira


Mix all, and put on the ice an hour, as cream whips much better when chilled. Using a whip-churn enables it to be done in a few minutes; but a fork or egg-beater will answer. Skim off all the froth as it rises, and lay on a sieve to drain, returning the cream which drips away to be whipped over again. Set on the ice a short time before serving.


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The Easiest Way in Housekeeping and Cooking (1903).

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