Yeah, yeah, you could just as easily run over to the market and by a can of Cool Whip, but what’s the fun in that? When you have a few moments to spare, making your own whipped cream is worth that bit of extra effort. Pour heavy whipping cream into a mixer and 10 minutes later you’ve got delicious dollops of cream. Here’s what you need:
1 cup heavy whipping cream
3 tbsp powdered sugar
1/4 tsp pure vanilla extract (optional)
1. Pour the whipping cream into a mixer and beat until it starts to thicken and form bubbles on the sides, about 5 minutes. Add vanilla (if desired) and slowly add in the sugar. Beat faster until you get stiff peaks, or until the mixture looks like, well, whipped cream, about 5-7 minutes.
Once you get stiff peaks, be sure to stop beating. If you don’t, the overwhipped cream will start to turn into butter.
Although it’s a simple component of dessert, you can always tell when it’s homemade. Your friends are bound to notice the difference and they’ll be amazed that you took that extra step. Plus, you can add a bit less or a bit more sugar depending on how sweet you like cream. Remember, you can’t substitute powdered sugar for granulated; otherwise, you’ll get the wrong consistency and you’ll be stuck with tiny crystals of sugar. If you want a slightly milkier, richer flavor, add that dash of pure vanilla extract.