Easy Sweetened Whipped Cream

Easy Sweetened Whipped Cream

Ingredients:
1/2 cup whipping (heavy) cream
1 tablespoon granulated or powdered sugar

Directions:
Heat the oven to 425º. Prepare Pat-in-the-Pan Pastry (below).
Beat the eggs slightly in a large bowl with a wire whisk or hand beater.
Beat in the sugar, cinnamon, salt, ginger, cloves, pumpkin and milk.
To prevent spilling, place pastry-lined pie plate on oven rack before
adding filling. Carefully pour the pumpkin filling into the pie plate.
Bake 15 minutes.
Reduce the oven temperature to 350º. Bake about 45 minutes longer or until
a knife inserted in the center comes out clean. Place pie on a wire
cooling rack after baking. If after 4 to 6 hours the pie has not been
served, cover and refrigerate it.
Serve pie with Sweetened Whipped Cream (below). Cover and refrigerate any
remaining pie up to 3 days.
PAT-IN-THE-PAN PASTRY:
Mix the flour, oil and salt with a fork in a medium bowl until all flour
is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all water is absorbed. Shape pastry into a ball, using
your hands. Press pastry in bottom and up side of pie pan.
SWEETENED WHIPPED CREAM:
Beat the whipping cream and sugar in a chilled medium bowl with the
electric mixer on high speed until stiff peaks form. Serve immediately, or
continue with recipe to freeze and use later. Place waxed paper on cookie
sheet. Drop whipped cream by 8 spoonfuls onto waxed paper. Freeze
uncovered at least 2 hours. Place frozen mounds of whipped cream in a
freezer container. Cover tightly and freeze no longer than 2 months.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the