Homemade Whipped Cream
Whipped cream is so simple to make. It is one of those rare recipes where the majority of the recipe is located in the name. It’s really just as simple as whipping cream. So why do so many people buy premade whipped cream? Why shell out extra money for an inferior product when the real thing is so easy to make?
This is a basic recipe for making whipped cream. It’s great for any of your whipped cream applications, but it will really shine when you put it on top of your pies this Thanksgiving. So, we encourage you to give up the can and tub this year. Instead, pick up a pint of whipping cream and impress everyone.
Homemade Whipped Cream
Ingredients:
1 pint whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1. Chill a metal bowl in the freezer for 5-10 minutes.
2. Add the whipping cream to the bowl and beat on low for about 2 minutes. Increase the speed to medium and beat for about 5 minutes. You should see soft peaks forming in the whipped cream.
3. Beat on high for about 5 minutes, until hard peaks begin to form. Take care not to beat the whip cream for too much, or it will turn into butter.
4. Add the vanilla and sugar, and beat until smooth.
Use within two days. The whipped cream will fall flat with time.
- 1 pint whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Chill a metal bowl in the freezer for 5-10 minutes.
- Add the whipping cream to the bowl and beat on low for about 2 minutes. Increase the speed to medium and beat for about 5 minutes. You should see soft peaks forming in the whipped cream.
- Beat on high for about 5 minutes, until hard peaks begin to form. Take care not to beat the whip cream for too much, or it will turn into butter.
- Use within two days. The whipped cream will fall flat with time.
What’s your favorite dessert to put whipped cream on? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.