Whipped Cream

Creme Fouettee

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Sweet Cream
  • 2 Tablespoonfuls of Powdered White Sugar
  • 6


In whipping cream remember that the first great essential is to have good Cream, and that the great secret of whipping depends upon the right, steady stroke. Always set the Cream on ice for several hours before using. Then sweeten it to taste, and add a few drops of Jamaica Rum. Have ready a second bowl, beat the Cream, or, rather, whip it, as you would in beating eggs to a froth, with clear, s