Monday, November 25, 2013
Maple Balsamic Cinnamon Whipped Cream
Now is the time when we take stock of our lives and reflect upon the parts that bring us joy, bring us comfort, enrich our lives - in other words, those things for which we are grateful.
I, for one, am extremely grateful for the existence of whipped cream.
What would our pies do without the stuff? Our brownies? Our ice cream sundaes? Our chocolate mousses? Our mugs of hot chocolate? They would be naked, that's what. They would no longer have their cool, light and airy accompaniment to contrast against.
To show my thankfulness for this edible delight, and to ensure that Thanksgiving desserts would be appropriately dressed, I made a whipped cream with maple syrup, balsamic vinegar, and cinnamon. An edible expression of my gratitude.
1 cup whipping cream
1 1/2 tablespoons balsamic vinegar
3 tablespoons maple syrup
1 1/2 teaspoons cinnamon
In a small bowl, stir together vinegar, maple syrup, and cinnamon. Add cream to bowl of a stand mixer. Using whisk attachment, whip for 30 seconds, then pour in the vinegar mixture. Whip until stiff peaks form. Serve with whatever dessert you want! Or just eat it straight up like Max does.