Whipped cream is a weakness of mine. I’ll eat a whole bowl if I don’t practice self control, and that’s not good, because then there isn’t any left for pie.
I love making my own whipped cream, because it’s fluffy and delicious and oh-so-lovely, and it’s super simple too. Just in time for Thanksgiving, here’s a step by step guide to making your own. Just make sure to leave some for the pie.
You will need:
- One Pint Heavy Whipping Cream
- 3 tbsp Whit Sugar
- 1 tsp Vanilla Extract (optional)
A metal bowl is the best type of bowl to use for whipped cream, but it isn’t necessary. If you do have a metal bowl, place it (along with your metal beaters) into the freezer to get cold before you start. Maybe while you’re making your pie?
Pour the sugar into the bottom of your bowl and pour the cream and vanilla into the bowl as well. (I like the flavor vanilla adds to whipped cream, but it turns the cream from white to off-white, so use at your desecration. The cream in my photos does NOT have vanilla.)
Using an electric mixer, beat the cream to stiff peaks. You know you have stiff peaks when you pull the beater straight up out of the cream and the peak comes up, but doesn’t flop over. If it flops over, that’s a soft peak. You don’t want soft peaks, you want stiff peaks.
When you’re at the soft peak stage, taste to see if it has the sugar amount you’d like, and add more if necessary then continue beating. When you get to stiff peaks, you’re done! Easy as…
You know, pie isn’t necessarily that easy. Especially the crust. Who came up with that saying? Whipped cream is definitely easier than pie. I know because I made a pumpkin pie to go with this whipped cream. Although, the pumpkin pie really wasn’t that hard either. Oh man, I could do this all day.
You can store your whipped cream in an airtight container in the fridge for up to 24 hours, and if it gets flat, just whip it a bit to re-fluff.
Happy eating!Now I know how to make fresh whipped cream. Yum! Click To Tweet