Recipes

Ingredients Prepared horseradish (3 tbsp) White vinegar (1/3 cup) Salt (1/2 tsp) Garlic powder (1/2 tsp) Black pepper (1 tsp) Notes If you can’t find prepared horseradish, you can substitute 4.5 tbsp of horseradish sauce.

Yield: ~2 cups Ingredients Heavy cream, cold (1 cup) Powdered sugar (2 tbsp) Vanilla extract (1/2 tsp) Directions Combine all ingredients in a bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form (3-4 minutes). Notes Medium peaks are between soft and stiff peaks: they hold their shape but the tip curls over. This is the right consistency for topping and piping. The colder the cream, the better it whips. Powdered sugar can be replaced with granulated sugar. If over-whipped (grainy or curdled), fold in a splash of unwhipped cream by hand to smooth it out. Use immediately, or cover tightly and refrigerate for up to 24 hours.