Homemade Whipped Cream

Whipped Cream is a real food that makes everything taste better. But, I have a confession to make. One that might change our relationship. You ready for it?

I don’t like whipped topping. Yep, I said it. I am a real cream snob. The thought of putting a watered down hydrogenated oil and corn syrup slurry on a pie I worked hard to make from scratch makes my skin crawl. (If you want to know the breakdown of whipped topping, check out this article.)

I believe our grandparents knew best when it came to food:

Grow your own when you can. Or know the farmer that grows your food.
Keep it simple. A few quality ingredients are better than quantity.
Make it yourself. Somehow food tastes better when it is homemade.
Sugar is a special treat, not an everyday staple.
Don’t be afraid to enjoy good tasting food!

Making fresh whipped cream is so easy, and tastes a million times better. Also, the real stuff is better for you, with less saturated fat and sugar than “whipped topping”. Unless you have an allergy to dairy, I highly recommend making fresh whipped cream. You won’t believe how good it tastes on your pies, homemade pudding, hot cocoa, coffee, and by the spoonful… (I know you eat it by the spoonful too!)

Here is the simple and delicious recipe for homemade whipped cream. Enjoy!

Time: 10 minutes

Makes: 6-8 Cups of Whipped Cream

Ingredients:

Heavy Whipping Cream, 1 Quart chilled

Confectioners Sugar, 1 Cup*

Pure Vanilla Extract, 1 Tbs.

Pinch of Salt, optional

Directions:

Fit your stand mixer with the whisk attachment. (note: a handheld mixer works well too, or a whisk and some arm muscles.)
Add the cold cream to the large mixing bowl. Slowly turn the mixer on low. Once the cream starts to thicken, increase the speed. (note: cover stand mixer with a large towel to prevent splatters.)
When the cream has soft peaks and starts to just hold its shape, add the sugar ¼ cup at a time.
Add the vanilla and salt. Increase speed to high and whisk until it is thick and holds its shape. Do not overmix.
Serve over everything! Seriously, it is so good!

Store in an airtight container in the refrigerator up to 5 days.

Serving Tips for Whipped Cream:

Fit a pastry bag with a large star tip. Fill the bag with cream you whipped. Apply gentle pressure and pipe cream onto pies, cakes, and coffees for a finished look.
Wait to use until ready to serve the dessert to prevent it from losing its shape, and keep refrigerated until ready to use.

*Notes:

You may also use coconut sugar, maple syrup or honey to sweeten. Start with a small amount and adjust to taste. A favorite flavor combination for topping Pumpkin Pie is using maple syrup and a 1/2 tsp. of cinnamon or nutmeg.

What’s your favorite way to eat fresh whipped cream?