Whipped Cream

It goes with most desserts and comes in many different forms. For years, I used cool whip and then, when I found out there was no dairy in it I began to use the redi whip in the can. I thought it was so much better. Then, a few weeks ago, I came home and my boyfriend had made homemade whipped cream to go with the fresh strawberries we had in the frig. As we were eating it, I just kept asking myself with all the baking I do, how did I not ever make my own whipped cream. It is so good! And, the best part is that it’s so easy to make and it takes less than 2 minutes to make with a mixer or you can mix it by hand with a whisk. You only need heavy whipping cream, sugar (granulated or powdered) and vanilla. I use powdered sugar because the granulated can be grainy. Then, turn the mixer on high and whip for about a minute and then, add the sugar and vanilla and beat for another 30 seconds and that should give you whipped cream with stiff peaks. I store mine in an airtight container in the refrigerator for a few days. It doesn’t last much longer than that around here. We use this for fresh fruit, pudding, tarts, pies, cakes, and any desserts you can think of. I also believe you could leave out the sugar and vanilla and make a savory cream that would be similar to sour cream. And, one last bit of advice. Do NOT over mix this. There is a fine line between whipped cream and butter. The sky is the limit to what you can use this for. Happy whipping.

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