Recipe(tried): Enriched and Stabilized Whipped Cream - JUST FOR YOU LULA

LULA:
Good Afternoon to you. I will post the directions on how to enrich weak & tasteless whipped-cream & to stabilize it as well. I hope that you will post your results.

Ingredients:
1 cup (8 oz.) heavy cream, divided into 1/4 cup and 3/4 cup
1/4 cup (2 oz.) unsalted butter (4 tbsp.)
1/2 tsp. vanilla
1 tbsp. (1/2 oz.) granulated white sugar

Place a mixing bowl and beaters in the freezer. For at least 15 minutes.

In a small saucepan, heat the 1/4 cup cream and butter stirring constantly, till the butter is fully melted. Cool to room temperature.

Now add the vanilla and blend well.

Remove bowl and beaters from freezer and place the 3/4 cup of cream and sugar in it. Beat on medium speed till sugar is dissolved in about 2 to 3 minutes. Continue to mix on higher speed till tracers of beater marks begin to show distinctively in cream.

Now begin adding the melted butter concoction in a STEADY STREAM beating constantly on a low speed. When blended in* increase speed and continue whipping till firm peaks form when beaters are raised.

*If your baked product is going to stay at room temperature for longer than 30 minutes, melt 1 marshmallow in a microwave oven just till it begins to melt and insert it in the whipped cream continue to whip till firm peaks form. Place it in after the butter mixture is well blended-in. The marshmallow is just full of gelatin and gelatin stabilizes whipped cream. It sometimes is referred to as "CHANTILLY CREAM".

LULA, The ball is in your court now, lets see how you will fare out my friend. Have a nice day young lady, Chef Dunask