Strawberries and Cream…and a Rainbow
Couldn’t pass up the fresh strawberries today. Made my own whipped cream because I prefer less sugar than any pre-made stuff. A cup of whipping cream, 2 tsp sugar and a dash of vanilla. I got the cream really cold before whipping, but it is so hot here it still didn’t take long for it to soften on the berries.
I’ll update you on my getaway later in the week. There were some interesting food experiences…and by interesting I don’t necessarily mean good. I need to get the photos from my friend’s camera first. Until then, here’s a rainbow from tonight’s evening shower.
Posted on July 20, 2011, in What's 4 Dinner Solutions. Bookmark the permalink. 2 Comments.
if you use an eggbeater and a metal bowl to whip cream put them in the freezer for an hour before / my husband thought i was nuts one time when he found the egg beater in the freezer !
Katherine, what a great suggestion. This was actually the first time I used my Vitamix to beat the cream. I think next time I will put the container in the freezer. I don’t usually use plastic when I whip cream – I’m usually glass or ceramic – but it did a good job.