Whipped cream

• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract

preparation

Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.

MAKE AHEAD
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.

From the book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers ©2002 Published in 2002 by Clarkson Potter/Publishers, a member of the Crown Publishing Group, a division of Random House, Inc.

http://www.epicurious.com/recipes/food/views/Sweetened-Whipped-Cream-231046

Almond pound cake

Almond Pound Cake Recipe photo by Taste of Home

Almond Pound Cake Recipe

 Read Reviews (3)

Margie Dalton CHICAGO, ILLINOIS I’m happy to share a third generation family recipe with you. This cake is rich and buttery and it has a lovely golden brown crust.

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TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling

MAKES: 24 servings

Ingredients

• 2 cups butter, softened
• 4 cups confectioners' sugar
• 6 eggs
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• Fresh raspberries and whipped cream, optional

Nutritional Facts

1 slice (calculated without raspberries and whipped cream) equals 289 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 176 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Directions

1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined.
2. Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired. Yield: 2 cakes (12 servings each).

Read more: http://www.tasteofhome.com/recipes/almond-pound-cake#ixzz39lXovZ3o