On the rare occasion – literally, once a year – that I decide that I want whipped cream… I do not reach for the cool whip. I do not reach for the reddi-whip.
I reach for the heavy cream… and the sugar. And I thank Almighty Weight Lifting Jesus for my arm strength… because I just pour both into a mixing bowl and beat the hell out of ’em.
But why?
Firstly, whipped cream is what I call an extreme luxury. I don’t ever need whipped cream, and there are usually more flavorful and exciting options nearby. Not only that, but it usually has an outlandish amount of sugar – usually in the form of high fructose corn syrup – and almost always has trans-fat (specifically cool whip.) I can’t be bothered with all that when all I need to do is grab a mixer, a bowl, some cream and a bit of sugar. Really, it’s that simple.
1 cup heavy cream
2 tsp granulated sugar
1 tsp vanilla extract (if you want to be fancy, drop a pinch of vanilla beans in there!)
Pour your heavy cream in your bowl, and stir in your extract. Start whipping. Use either a mixer, a blender or your hand and an egg beater… I’ve used all three. Once it starts to thicken, add 1 teaspoon of sugar and keep mixing. In a couple more minutes, add the rest of the sugar and continue to beat the mixture until it takes the form you prefer. Very simple, very delicious.
5 comments
I actually use 2 tsp of powdered sugar and an electric mixer. My Granny taught me to throw a pinch of salt in at the very beginning which I think makes it whip fluffier. Here’s my recipe if you’re interested: http://singlikesassy.blogspot.com/2010/06/sunday-dinner.html
Oh man, homemade whipped cream is amazing, and so far superior to Cool Whip! The flavor options are so widespread, try making it with almond extract — or orange extract — or coffee extract — or any sweet liqueur like Grand Marnier or Disarrono…
But yeah, extreme luxury 😀
I love homemade whipped cream. I make it about every two weeks and have found ways to mix it up. Instead of sugar, I always use Agave nectar to taste. Agave Nectar has less of an effect on the body. Last time I added left over coconut milk, almond extract, and a splash of ziffendel. It tasted it bit like the almond and cherry creamer.
It depends on the kind and quality of the agave. I’ll have to write about this, but some kinds of agave are just-as-processed and problematic as – if not more than – regular granulated sugar.
You can also add lemon or orange zest for a nice fresh citrus kick.
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