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Whipped Cream 101

I love everything homemade. Especially desserts, so what better way to compliment a dessert than using homemade whipped cream? Nothing. Absolutely nothing. It’s so very simple to do and such a lost art in our busy, cool whipped, spray whip world.

Hopefully this post will inspire you to WHIP the ultimate cream. Think of it as an accessory for your pies.

 Here’s the simple tutorial I’m giving to you with so much love in hopes you will “see the light” and never buy store bought again.

1 Pint Heavy Whipping Cream
1/2 c. Powdered Sugar
1/2 t Vanilla

Now the most important thing you can do is place your mixing bowl and beater(s) in the freezer for at least 10-15 minutes to get nice a cold. This is essential to making whipped cream. It will not whipin a warm environment…trust me on this. I’ve tried.

Once that’s nice and cold, pour the pint of cream into the bowl and start beating on low until it starts to thicken slightly. Then whip that up on high until soft peaks form. Stop and add the powdered sugar and vanilla. Whip on high until thoroughly mixed in and peaks are stable and firm. 

That’s it! Not hard AT ALL. Keep in an air tight container in the fridge to enjoy later on a slice of pie or just to satisfy a sweet-tooth by opening your fridge and grabbing a spoonful! Both are acceptable in my book. Not that I’ve done that…ANYWAY…
But really, this stuff is what dreams are made of. Homemade whipped cream is key to making any dessert stand out! Enjoy!

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