Frozen Whipped Cream Recipe

Instructions

Put 1/2 pint cream in top of one-quart double boiler or straight-sided bowl.
Beat with rotary egg beater until it begins to thicken.
Add 4 level tablespoons sugar, 1 teaspoon vanilla or other flavoring.
Few grains salt and beat until stiff.
If cream is very heavy, 2 to 8 tablespoons of milk may be beaten in, one at a time.
Pack smoothly in small pan of refrigerator or shape in large roses with a pastry bag and rose tube, or put smoothly into small molds.
Put in chilling unit and leave 3 hours or longer.