Frozen Whipped Cream

In the last post I mentioned using frozen whipped cream as a potential topping for a hot fruit crumble. This is an idea I know from an old (1927) cookbook put out by General Electric that was meant to highlight the possibilities of how to use a refrigerator. I posted a few excerpts from the book in a guest blog post at Va-Voom Vintage a while ago, but not the whipped cream entry. Here is what it has to say:

WHEN TO SERVE FROZEN WHIPPED CREAM.

Frozen whipped cream is much nicer than plain whipped cream with many hot desserts, especially fresh apple pie, hot mince pie, baked Indian pudding, chocolate bread pudding, fruit dumplings, etc. 

Frozen Whipped Cream -- No. 34 (Same as Mousse I)

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 of 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.