I figured that would get everyone’s attention, but honestly, homemade whipped cream is pretty attention-getting on its own! Talk about an easy way to upgrade any dessert – it looks and most importantly, tastes, so much better than whipped cream out of a tub or spray can. And it’s soooo easy – I always thought it had to be hard, but honestly, it’s silly-easy (as long as you have a mixer, and you don’t need a fancy stand mixer or any special attachments – although we’ll get to how it is a little easier if you have the whisk attachment).
So just in time for your Thanksgiving whipped cream needs, may I introduce… homemade whipped cream!
Whipped Cream (makes about 2 cups)
1 cup heavy cream
2 tablespoons confectioner’s (powdered) sugar
1/2 teaspoon vanilla extract
About an hour before you want to make whipped cream, put a large metal mixing bowl and mixer beater in the refrigerator. If you have whisk beaters for your mixer, use those, if not, the regular ones will work just fine. If you absolutely can’t fit the bowl in the fridge, you can use it warm, but I recommend chilling it if at all possible.
Add cream and vanilla extract to bowl and beat slightly. Add sugar and beat on high until peaks form.
Transfer to container with lid and use to top anything at all you want – pie, ice cream, cake, your finger (not that I’d know anything about that…[insert innocent face]!
If you are trying to avoid sugar and still want whipped cream, here is my sugar-free whipped cream recipe…basically the same, except the proportions are a little different.
Sugar-Free Whipped Cream (makes about 2 cups)
1 cup heavy cream
1/2 tablespoon stevia
1/2 teaspoon vanilla extract
Follow all the same steps…chill you bowl and beater, add all ingredients, and beat on high until peaks
form.
Transfer to container with lid and use to top sugar-free desserts or just eat as a sugar-free dessert (again, not that I’d have personal experience with that 😉 ).
With or without sugar, once you’ve startedmaking homemade whipped cream, you won’t go back!
