Whenever I need whipped cream, I make it myself. I figure, I'm already having something decadent, I may as well go full-throttle. Homemade whipped cream is extremely simple and well worth your time and prepared brands don't even compare.
Ingredients:
- Heavy whipping cream
- confectioners sugar to taste
- vanilla to taste
An entire pint of whipping cream makes a whole heaping lot of whipped cream. If you plan to use the whipped cream for something like a 13 x 9 cake, I'd say you need about 2/3 the carton.
Take your bowl and beater and place it in your freezer for 15 minutes. I believe this is helps the cream whip better.
Beat whipping cream on med-high for about 5 minutes or until stiff peaks form. Use a spatula to add vanilla and sugar. You can make this as sweet as you like. For this amount, I add about two heaping tablespoons of confectioners sugar and a couple teaspoons of vanilla.
If find this is best to use the whipped cream within the next 24 hours. I wouldn't make this far ahead of when I plan to use it.
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