If you’re looking for a recipe for making whipped cream, here’s a few things I’ve learned from making my own whipped cream.
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- Half and Half does not work. You need the all the butterfat of the cream in order to make it whip.
- Chill the whipping bowl and the beater for 10 minutes in the freezer before you begin making whipped cream.
- Don’t whip for more than 2-3 minutes. If you over-whip, you will have butter!
- Any sugar works fine. I prefer to use powdered sugar because it dissolves more easily.
- Vanilla extract is optional, especially if you are like me and you like the pure taste of the whipping cream itself.
Ingredients
- 1 pint whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla (optional)
Instructions
- Chill bowl and beaters for ten minutes in the freezer.
- Remove cream from refrigerator and pour immediately into cold bowl. It is very important that the cream stays very cold. Don't let it sit on the counter.
- Whip on high for 2-3 minutes, or until peaks form.
- Do not over-whip.
- Enjoy!
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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{ 6 comments… read them below or add one }
Do you use regular whipping cream, or does it have to be “heavy”?
You can use either. Just a cream, so it has enough fat content to whip.
Thanks, good to know! I’ve always used “heavy”, but it’s higher in fat and costs more…I’ll try regular whipping next time! PS – I just discovered your blog a couple months ago and I just love it!
I love homemade whipped cream. After I learned how simple and easy it is to make it, I’ve not purchased from a store. Even when it was super cheap.
Totally agree!
Plus, none of those nasty additives I can’t even pronounce!
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