Whipped cream is popular for desserts, but Store bought whipped creams can be full of preservatives and contain less than 2% of cream. Here are two easy methods to make your own, pulse ideas on repurposing it to help you make an easy dinner. Homemade whipped cream is not only healthier, but it will taste better
Heavy Whipping Cream
Organic Sugar
Vanilla- optional
Here are two simple methods.
Method 1
Fit a stand mixer with the whisk attachment. Pour cold heavy whipping cream into the mixing bowl.
Add vanilla extract about a teaspoon for a cup of cream. You can also use other extracts such as almond, mint, or orange.
Add the desired amount of sugar. I do not use much, about 1 teaspoon for a cup of cream.
There is something so divine and almost luxurious about fresh whipped cream with just a hint of sweetness. Let the cream be the focus.
Whip on high until cream is firm and fluffy. It takes about 3-4 minutes.
Method 2
Use a hand frother. Rösle is an excellent brand and sturdy. Place a small amount of cream in a cup and add a bit of sugar and extract if using. Froth until the cream is whipped. It may take 5 minutes or so, but it is still very quick, a great job for kids and easy cleanup.
Keep in mind the whipped cream will be 7-10 times in volume so fill the glass accordingly.
When it is this fast and easy to make, you can easily whip it up! Serve fresh whipped cream with fruit, crepes in homemade hot chocolate, and even in savory dishes such as guacamole cream.
For guacamole cream, mix fresh whipped cream without sugar and guacamole. About 60-70% guacamole to cream - or your liking. This is delicious as a dip or with shrimp.
