Home From Erika's Kitchen Homemade Whipped Cream

Homemade Whipped Cream

by Erika Nicole Kendall

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.

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SingLikeSassy February 10, 2011 - 5:12 PM

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

Erica February 10, 2011 - 8:44 PM

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 😀

Donna February 21, 2011 - 10:31 AM

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.

Erika February 21, 2011 - 10:33 AM

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.

Robyn June 23, 2011 - 9:55 AM

You can also add lemon or orange zest for a nice fresh citrus kick.

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