how to: make whipped cream
I’m always a little surprised at how impressed people seem when I make homemade whipped cream to go on a dessert, or crepes, or whatever the occasion may be. Mainly because….it really is SO easy!! I love whipping it up because the texture and taste are miles above the Cool Whip or whatever you can buy at the store. And actually, the carton of cream it takes to make it is usually cheaper than the pre-made stuff – go figure!
So for anyone who has never tried making homemade whipped cream, here’s a quick how-to. Grab your mixer (or your trusty whisk), a carton of cream, a teaspoon or two of sugar and vanilla…and in 5 minutes, you can be enjoying your own fresh, homemade whipped cream. YUM.
How To: Make Whipped Cream
- 1 cup whipping cream
- 1 Tbsp. granulated or powdered sugar (add more/less to taste)
Optional mix-ins (choose one):
- 1-2 tsp. vanilla extract
- 1-2 tsp. almond extract
- 1-2 tsp. bourbon
- or other favorite extract or liqueur
Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using. (A whisk attachment is preferable, but normal beaters work well too.)
When ready, remove the bowl and beaters and pour in the cream and sugar. Using a mixer, begin by beating the cream on low speed for about 30 seconds (otherwise you’ll get splashed!). Then increase speed to high, continuing to beat until soft peaks form.
(The cream will go through a few stages! First it will be totally liquid, then covered in a zillion bubbles – as pictured below. Then finally it will begin to stiffen until soft peaks form. You can test this by just lifting the beaters up out of the cream. If the resulting peak has a top that bends over slightly, you’ve got it!)
At this point feel free to briefly beat in an extra teaspoon or two of flavoring (vanilla extract, etc.), just until mixed through.
Serve immediately, or refrigerate for up to 2 hours before serving.
1 cup of cream yields approximately 2 cups of whipped cream.
Of course whipped cream can also be made without a mixer. Just follow the same steps (still chilling your bowl and the whisk before mixing), and just use a whisk to beat the cream until it reaches the soft peaks stage.
And hey – you’ll burn off a few more of those cream calories in the process! ;)