Honestly homemade whipped cream is so easy to make, it makes me wonder why I didn’t start making it sooner! We recently had Cool Whip in our house and now that I’ve been making whipped cream myself, my husband instantly said he could “taste the chemicals” in the Cool Whip and told me we can never buy it again LOL! It really is true though – once you start making things yourself, it’s easy to taste the flaws in pre-made or processed food items. That being said, no judgement to anyone who still loves Cool Whip! But if you want to make fresh whipped cream instead this holiday season, you’re in the right place 🙂
You Will Need:
- Stand Mixer or Hand Mixer
- Measuring Spoons & Cups
- Large mixing bowl (if using hand mixer)
Ingredients
- Heavy Cream – 1.5 cups (360 grams)
- Sugar – 2 tablespoons (25 grams)
- Vanilla Extract – 2 teaspoons (8.5 grams)
- Salt – a pinch
Directions:
Chill the bowl AND the whisk attachment of a stand mixer (or a large mixing bowl + beaters if using a hand mixer) in the freezer for at least 10 minutes prior to starting the whipped cream. Once the bowl + attachments are chilled, pour the cold heavy cream into the bowl and add the sugar, vanilla, and salt. Turn your stand mixer on low for about a minute, then up it to medium speed for about a minute. Take it to high speed and let it go until you see medium peaks forming (in my experience this takes a couple minutes). If using a hand mixer, mix on low for a minute, then medium, then high until you have medium peaks forming (the timing will be different than the stand mixer). You don’t want runny whipped cream (not stiff enough) but you don’t want it curdled (over mixed) so keep your eye on it while mixing. After just a few minutes, ta-da! Perfectly fluffy and delicious whipped cream for the top of your holiday pies 🙂
Notes: You can store whipped cream in the fridge in an airtight container but after a couple of hours, it may lose some of its fluff. If that happens you can always rewhip it a bit and the proper consistency should return. The cream should double in volume from start to finish; this recipe makes about 3 cups of whipped cream, but you can easily double it if you’re making dessert for a large group.