Okay, so I’ve been seeing these “35 whipping cream” recipes all over the place, and I finally decided to give one a shot. I’m not a professional baker or anything, just a regular guy who likes to mess around in the kitchen.
Getting Started
First, I grabbed a carton of heavy whipping cream from the fridge. It’s gotta be cold, that’s the key, I think. I also pulled out my trusty stand mixer – you could probably use a hand mixer too, but I’m lazy.
The Whipping Process
I poured the whole carton of cream into the mixer bowl. Then, I turned the mixer on, starting slow and then gradually cranking it up to high speed. I just let it run, watching the cream slowly start to thicken.
It took a few minutes, and I was kind of worried I’d messed it up, but then it started to look like, well, whipped cream! I kept an eye on it, because I didn’t want it to turn into butter. You want those nice, soft peaks.
The Results
- It worked! I actually made whipped cream!
- It was surprisingly easy, way easier than I thought.
- It tasted way better than the stuff in a can, seriously. Fresh and creamy.
I scooped some onto a bowl of strawberries, and it was awesome. I’m definitely going to be making this again. Maybe next time I’ll try adding a little sugar or vanilla, but honestly, it was pretty great all on its own.
