Classic Whipped Cream

• 
• Using very cold whipped cream (and ideally, a cold bowl that has been chilling in the refrigerator), whip on medium to medium-high speed for about three minutes until soft peaks have formed.

  Use immediately, or chill for up to 24 hours.
• For variations, prepare as above, with the following additions:

Vanilla Whipped Cream:

• Add 1 teaspoon vanilla extract or ¼ teaspoon vanilla bean paste. Ideal for apple pies, tarts, or dumplings. 

Almond Whipped Cream:

• Add 1 teaspoon almond extract.

Orange Whipped Cream:

• Add 2 teaspoons Grand Marnier or other orange liqueur.

Decadent, Spiced Whipped Cream:

• Add ¼ cup Mascarpone cheese, ¼ teaspoon cinnamon, and ¼ teaspoon finely ground espresso. A bit of orange zest could stand in for the cinnamon or espresso.

Spicy Whipped Cream:

• Add ¼ teaspoon cinnamon, ⅛ teaspoon cayenne, and ⅛ teaspoon chili powder.

Autumn Whipped Cream:

• Add ⅛ teaspoon cinnamon, ⅛ teaspoon cardamom, and a few gratings of fresh nutmeg.

Middle Eastern Whipped Cream:

• Add ¼ teaspoon rosewater and ¼ teaspoon cardamom.

Cocoa Whipped Cream:

• Add 2 tablespoons cocoa powder.

Homemade Hot Cocoa

Step 1

• Add the dry ingredients to a saucepan, and whisk in ¼ cup of milk to make a paste.

Step 2

• Add the rest of the milk, and heat over a medium burner until scalded. If you prefer a richer hot chocolate, add high-quality dark chocolate to the warmed milk ¼ ounce (7g) at a time. You can also substitute ¼ to ½ of the milk for heavy cream.
  

Optional

• You can serve the hot cocoa as is, or add any combination of the flavors below (or your own favorites!) Then, of course, top with your preferred whipped cream. Measurements are ⅛ teaspoon per cup of cocoa:

  • Vanilla extract
  • Peppermint extract
  • Almond extract
  • Cinnamon
  • Cayenne pepper