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26
Whipped Cream
The whisk attachment on the Smart Stick
®
Hand Blender makes
whipping cream much easier than whipping it by hand.
Makes 2 cups
1¼ cups chilled heavy cream
2 tablespoons confectioners’ sugar
1½ teaspoons pure vanilla extract
1. Put all ingredients into a large mixing bowl. Using the whisk attachment,
select Speed 1 and whisk, being sure the whisk just skims the surface
of the whipped cream.
2. Continue whisking until cream begins to thicken. Then gradually
increase speed to Speed 5 and move whisk in an up-and-down motion
until desired stiffness is achieved. You will reach soft peaks in about 1½
minutes.
Nutritional information per serving (2 tablespoons):
Calories 67 (92% from fat) • carb. 1g • sugar 1g • pro. 0g • fat 6g • sat. fat 4g
• chol. 25mg • sod. 0mg • calc. 0mg • fiber 0g
Belgian Waffles
Whipped egg whites make these waffles light, fluffy and irresistible.
Makes 4 cups batter, about 4 large Belgian waffles
2 cups unbleached, all-purpose flour
2 tablespoons yellow cornmeal
¾ teaspoon kosher salt
½ teaspoon baking soda
2 large eggs, separated
Pinch cream of tartar
¼ cup vegetable oil
1¾ cups buttermilk
½ teaspoon pure vanilla extract
1. Put dry ingredients into a large mixing bowl. Using the whisk
attachment, select Speed 1 and whisk to combine ingredients, about 10
seconds. Reserve.
2. Put the egg whites and cream of tartar into a separate, clean, large
bowl. Again, using the whisk attachment, select Speed 1 and whisk. As
the egg whites start to thicken, slowly increase the speed to Speed 5 to
achieve medium peaks, which takes about 2 minutes total. Reserve.
3. Put the yolks, oil, buttermilk and vanilla extract into a small bowl. select
Speed 1 and whisk until combined, about 10 seconds. Reserve.
4. Make a well in the dry ingredients and, using Speed 1, whisk in the yolk
mixture until just combined. Then, with a spatula, carefully fold in the
egg whites.
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