Thu, Feb 18, 2010
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It is so easy to make whipped cream and the result is far superior to the store-bought tub and spray can alternatives. The silky texture and sweet, rich flavor complement pies, hot cocoa, strawberry shortcake, and more!
I use the following recipe as a base for my homemade whipped cream. Sometimes I add other flavors (such as almond extract or peppermint extract) or garnish the whipped cream with chocolate shavings, cinnamon or nutmeg, to name a few. Be creative and personalize your whipped cream to complement each dessert.
- ½ pint of heavy whipping cream
- ½ – 1 tsp vanilla, to taste
- ½ Tbsp sugar, to taste
- Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into fluffy peaks.
- If you beat the whipping cream until it is too stiff you can add more cream and continue beating. This is also a good trick if you are using leftovers the next day. Leftover whipped cream often starts to separate and lose its form. Simply add more cream (if need be) and whip it again.