whipped cream with or without sugar??

[kathleen415]

I make whipped cream (only for special occasion desserts) with vanilla. My husband insists that it's got to have confectioner's sugar added. Which do you use?
Also what's the ISO and OT mean?

[SandyM]

I can't address the whipped cream issue, but ISO = Is Seeking (or Searching) Out, and OT = Off Topic.

If it's sweet enough with the vanilla, I don't see a problem (just don't let him watch you make it!!!) but I'm thinking, doesn't it turn the whipped cream a tinge of brown color?

[This message has been edited by SandyM (edited 06-07-2001).]

[Leonard]

I always put some confectioners sugar in my whipped cream. It is totally a matter of personal preference. My DH prefers it with just vanilla. To me it doesn't have any flavor that way. It's kind of flat! I need the little bit of sugar to make it complete. ISO = In Search Of
I'm not positive about OT. I think Out There??

[SQ]

When I whip cream, I use about 1 -2T conf sugar for 16 oz. of whipping or heavy cream. I also add a drop of vanilla. Maybe this small amt. of sugar will satisfy all.

[kathleen415]

Thanks - I'll try to get away with 1-2 T of sugar.
Vanilla doesn't change the color at all.
also, what's DH mean?

[SandyM]

Depending on the mindset, DH could mean Dear Husband, Darling Husband, Dorky Husband - you get the idea.

SO = Significant Other
DD = Dear Daughter
DB = Dear Boyfriend

And so on.

[Leanne]

I add sugar & vanilla - no change in color.
OT - off topic
ISO - In search of

By the way - home made whipped cream is so much better than Cool Whip, etc. http://www.cookinglight.com/bbs/smile.gif I can't eat the other stuff.

[Beth]

I say both sugar and vanilla, but I just use regular table sugar and it dissolves fine.

[laughsandlaughs]

I usually add the vanilla and just a bit of table sugar (it dissolves fine...maybe it wouldn't if it was a lot, but it's just a couple of spoonfuls). And BTW (by the way) I recently learned how easy it is to whip cream by hand in just a minute...no more mixer!! Just make sure to look for pasturized versus ulta-pasturized cream...the former whips SO much easier.

http://www.cookinglight.com/bbs/smile.gif