Kitchen Basics 101: How To Make Whipped Cream

Kitchen Basics 101: How To Make Whipped Cream
This week for Kitchen Basics 101 we will learn how to make whipped cream. Not the kind from a jar or from a tub, but good old-fashioned REAL whipped cream. There is nothing more delicious than a bowl of fruit topped with fresh whipped cream.  And there is nothing more impressive to your guests than bringing out a bowl of fresh whipped cream and adding a dollop of it to the top of a homemade pie. I know a lot of people think it is to hard or to time consuming to make their own fresh whipped cream, but that simply isn’t true. Making your own whipped cream is so easy to make, and it taste way better than that store bought stuff! 
Homemade Whipping Cream
1 cup heavy whipping cream
2 tablespoons sugar
Place your bowl and your beaters in the freezer or refrigerator until they are nice and cold. Once they are cold, place the heavy whipping cream and the sugar in the bowl.  Using the whisk attachment for your mixer, or using a hand beater, begin to whisk the heavy cream just until it reaches soft peaks.  Store the whipped cream in an air-tight container in your refrigerator.  
  • Place the mixing bowl and whisk attachment in the freezer for 15 minutes before you begin whisking the heavy cream.  You want everything to be as cold as possible.  This will help the cream to whip quickly and to increase volume.  
  • Make sure the bowl and whisk attachment are clean.  Any leftover oils will cause your heavy cream not to whip properly.
  • Be careful not to over-whip your cream.  You want soft peaks, not butter.    
  • You can flavor your whipped cream with different flavorings, such as extracts, liqueurs, coca powder or spices.  Add the flavorings or spices in with the sugar before you begin whipping.  
  • Leftover whipped cream can be stored in the refrigerator for up to two days.  It will lose volume, but you can quickly whip it back up.  


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