Thursday, August 20, 2009
how to make whipped cream
Homemade whipped cream leaves the canned, and god forbid, bucket stuff in the dust (being actually whipped and cream), and takes less than five minutes to make. The trick: a cold bowl, clean beaters, and a ratio of about 1 cup of heavy or whipping cream to 1 tablespoon of powdered sugar, beaten until it holds soft peaks. Start low, so you don’t splash yourself when it is still liquid. Add a splash of flavoring (vanilla, almond or a liqueur) at the end for extra awesomeness.
I just made this today, my first time making whipped cream and it was delicious! Really so much better than any store bought item. It really did take just 5 minutes and I added vanilla extract to mine to go with shortbread and cookies. yum!
Does it have to be heavy whipping cream? Can it be light cream? Would there be much difference in flavor?
Rachel – light cream doesn’t have the fat content required to form peaks, so it would stay a liquid and is therefore not an option for whipped cream.
Just make this to put on strawberries and used chambord liqueur as the flavoring at the end. Fantastic!