Whipped Cream

• Cream will whip better if you add a pinch of salt.
  
• When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at the beginning results in lower volume.
  
• When whipping cream the cream should be as cold as possible, and the bowl should also be very cold. The cream will whip easier and to a higher volume when very cold. (a very slight pinch of salt added at the beginning also helps the cream to whip). When the cream is about ½ whipped, add the sugar and vanilla and continue to whip.  If you add the sugar and vanilla at the beginning, the cream will not whip to high volume.
  1 cup heavy cream
  small pinch of salt
  1 to 2 tablespoons sugar
  ½ teaspoon vanilla
  
• Whipping Cream Substitutes
  Dissolve ½ cup Nonfat Dry Milk in 1/3 cup COLD water.     Chill Well.
  Whip to soft peaks…..
  Add 1 TB Lemon Juice…..
  Whip to soft peaks again…..
  Beat in LIGHTLY 2-4 TB sugar.
  
• Evaporated milk whips to three times its volume.
  Chill 12 hours in freezer till ice crystals form.
  Add 3 Tablespoons lemon juice for each 13 oz can.
  Whip until stiff.