Why top off your homemade desserts with store-bought whipped cream? A dollop of whipped cream made from fresh ingredients is better to compliment your pies, puddings or fruit tortes. Hot chocolate lovers can even scoop a spoonful of whipped cream on top of their hot beverage for an extra treat. This recipe is a basic version of the sweet stuff.
- 1 cup of heavy whipping cream
- ½ cup of confectioners’ sugar
- 1 teaspoon of vanilla extract
Place a metal mixing bowl and wire whip attachment in the freezer for at least 30 minutes before you are ready to make the whipped cream.
When the bowl and wire whip are completely chilled, pour all of the ingredients into the bowl. Turn on the electric mixer to the lowest setting for a minute and then switch to the highest setting. Turn the mixer off when stiff forms peak; this usually takes less than four minutes. Do not over-mix or the whipped cream will become too lumpy.
The whipped cream can be used immediately. Any leftovers can be placed in an airtight container and stored in the fridge for up to two days.
- If you like your whipped cream to be less sweet, use ¼ cup of confectioners' sugar.
- Add ¼ cup of unsweetened cocoa powder to make chocolate whipped cream.
- Any other extract can be substituted for the vanilla, depending on the dessert you’re making.
- Don’t have powdered sugar at home? You can make your own by putting granulated white sugar into a coffee grinder or blender. This process should take about two minutes to turn the sugar into a powdered texture.