Impress your family and guests with fluffy, freshly made whipped cream. Homemade whipped topping adds dazzle to desserts or fruit. Once you make your own blend, you will realize the most mouth-watering whipped cream comes from your kitchen, not a can or plastic container sold at the grocery store. Fresh whipped cream contains natural ingredients, unlike pre-packaged brands that use preservatives, artificial flavors, gum and other fillers. Whip up your own whipped cream in minutes with a short list of ingredients.
Things You'll Need
Pour chilled cream into the chilled mixing bowl. Beat the cream with the mixer set on medium. Beat until the cream begins to thicken. Do not over-beat.
Add the confectioners’ sugar. Beat one minute. Add the vanilla and continue beating on medium until soft peaks form. Reduce the mixer speed to low until stiff peaks form. Over-beating will result in a clumpy, butter-like consistency.
Serve fresh cream immediately, or cover in an airtight container and refrigerate.
Re-whisk stored fresh whipped cream for 30 seconds before serving.
Ultra-pasteurized cream does not whip as well as pasteurized cream.
Place mixers or whisk in the freezer for 10 minutes before mixing cream.
Generic vanilla may be used, but the flavor is not as rich as Madagascar pure vanilla.
Purchase Madagascar pure vanilla extract at fine cooking stores or online.
Granulated sugar may be used, but the texture will be gritty.
References and ResourcesFood Network: Whipped Cream
Joy of Baking; Whipped Cream Frosting; Stephanie Jaworski
Cooking.com; Basic Whipped Cream; January 2008
ResourcesNutrition Research Center; Whipped Cream Made by You; Vic Shayne; June 2011
Joy of Baking; Vanilla; Stephanie Jaworski