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Whipped-Cream Sandwiches
1/2 cup cream Powdered sugar 1/2 cup chopped nuts Vanilla Whip cream very stiff. Add sugar to make it quite sweet, few drops of vanilla, and chopped nuts. Spread between very thin slices of buttered bread, and serve at once. Whipped cream mixed with pounded nut-meats, spread on buttered bread with candied fruits added, is delicious.
A sweet tea sandwich that lives or dies on timing: the cream must be whipped stiff and the sandwiches eaten within minutes, or the bread turns to paste.
- The creamUse heavy or whipping cream at 36% fat or above; anything lighter will not hold a stiff peak. Half a cup of cream roughly doubles in volume when whipped, filling a small number of thin sandwiches depending on how thickly it is spread.
- Powdered sugar, unmeasuredThe original leaves the quantity to taste. Two to three teaspoons per half cup of cream reads as "quite sweet" against plain bread; add it once the cream is at soft peaks so it dissolves without deflating.
- Cold everythingChill the bowl, the beater and the cream. Cream that is not properly cold whips slowly and holds its peaks poorly, and is more likely to go grainy before it stiffens.
- Serve at once means itWhipped cream weeps as it stands and the moisture goes straight into the crumb. Assemble immediately before serving; these do not hold well once made.
- The butter is structuralButtering both slices to the edges is not a flavour decision. The fat seals the crumb against the cream and buys a little time before the bread softens.
- Bread and nutsThe recipe asks only for very thin slices; a close-grained loaf is easiest to cut that thin. Chop the nuts fine rather than coarse; large pieces tear thin bread as you press the sandwich together.
- Pounded nut-meatsThe variation asks for nuts pounded rather than chopped, i.e. crushed finer, as would have been done in a mortar. A short burst in a food processor is the modern equivalent, though stop before the nuts turn oily.
- Candied fruitChop candied cherries, citron or orange peel small and pat them dry, since sticky syrup on the surface will thin the cream where it touches.