Homemade Whipping Cream
2 cups - Heavy Whipping Cream
3 tablespoons-Super Fine Sugar
1/2 teaspoon -Real Vanilla Extract
Cream of Tarter (optional)
Place your mixing bowl and whip in freezer for 30 minutes before whipping cream.
When bowl and whip is chilled add whipping cream to bowl and start to whip. Start out at a low speed and gradually speed it up. Once you see soft peaks start to form, you can add sugar (blend if with cream of tarter if you prefer) and vanilla and continue beating until peaks form and will hold pattern cream.
Always keep cream in refrigeration until it is to be used.
Yummy Pecan Caramel Sauce
This nutty drizzle is a perfect garnish for your decadent pumpkin caramel pie.
Sugar - 1 1/2 cups
Water - 1/3 cup
Heavy whipping cream 1 1/2 cup
Vanilla Extract 1/2 teaspoons
1 cup course chopped pecan
Place course chopped pecans on a cookie tray and toast in oven at 350 degrees for about 5 minutes or until golden brown flipping over occasionally. Watch carefully. Mix sugar and water in a heavy saucepan. Cover and cook over a low heat until sugar is dissolved. Increase heat and boil for about 5 minutes, stirring frequently. Watch carefully so it does not burn. How slowly add whipping cream and vanilla extract. Simmer at a lower heat until sauce is thick and smooth usually about 3 minutes. Cool before using. Add toasted pecans to sauce or place under sauce on pumpkin pie.