As a little girl my granny always made homemade whipped cream. I really didn’t even know about artificial whip topping. Fast forward to my engagement. For my very first Thanksgiving away from home, my husband and I ate at his parent house. When they pulled out the pie the family threw a tub of artificial whip topping on the table. Now I am not opposed to this stuff but on Thanksgiving the real stuff is in order, Right? When I asked for whip cream they replied its on the table. I died a little inside. Pumpkin pie should only be served with REAL whipped cream.
Fast forward to today. I decided that it was time to share a few tips for amazing Whipped Cream. Just like grandma makes.
Heavy Whipping cream
Start with a chilled bowl. This one is super important. I like to stick my bowl in the fridge or freezer for about an hour before I make my cream. When you chill your bowl your cream whips up faster and stays stiff longer.
Start whipping your cream. After about a minute or so add your sugar and vanilla. Add sugar and vanilla according to taste. For a half quart I usually add about a tablespoon of sugar and a teaspoon of vanilla.
Continue whipping until the whip cream starts to make small peaks.
If you have to store in the refrigerator use a fork to whip your cream a bit before serving.
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