Ingredients
- 1 c cream (heavy)
- 1/4 c horseradish
- 2 ts dijon mustard
- 1/2 tb sugar
- 1 ts vinegar (white)
- 1/2 ts salt
- 1 pn paprika
The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream.
