I’m going to have to take my in-laws’ word for it that this was what was served at malt shops in the 50s. I’m old, I’m not that old. What I can say is that it’s freakin’ delicious.
Ingredients
1 quart heavy whipping cream
2 cups raw sugar
2 tablespoons vanilla
2 tablespoons cinnamon (oops, forgot to put it in the picture)
Directions
This is mostly the same recipe as the original whipped cream recipe I did before. Put the vanilla, sugar, cinnamon and cream in a mixing bowl and start mixing slowly. Gradually turn up the speed until it’s all the way up. (Click any of the pictures for a bigger view.)
If you start out at high speed it will splatter everywhere. Trust me on this one.
Keep going until the cream thickens up.
Remember that you forgot the cinnamon. Say some bad words, add the cinnamon and beat briefly.
Scrape down the sides to make sure you get all the cinnamon mixed in and beat again.
Scoop out into a serving bowl.
And that’s it.
PS: This is the topping for the waffles I showed previously.
Ingredients
- 1 quart heavy whipping cream
- 2 cups raw sugar
- 2 tablespoons vanilla
- 2 tablespoons cinnamon
Instructions
Combine all ingredients in a large bowl and beat on high with an electric mixer for several minute, until the cream thickens and forms soft peaks.
