Okay, so I’ve been wanting to try making whipped cream from scratch for ages. It just seems so much fancier than the stuff you get in a can, right? And I had this idea that it would be super complicated, but let me tell you, it’s way easier than I thought!
First off, I grabbed some heavy whipping cream from the store. Made sure it was really cold, straight from the fridge. That’s key, apparently. I also chilled my mixing bowl and beaters in the freezer for about 15 minutes. I guess this helps the cream whip up better or something, I don’t know the science, I just do what I’m told.
Then, I poured the cold cream into my chilled bowl. Started with about a cup, just to be safe. I didn’t want a cream explosion all over my kitchen. I got out my trusty hand mixer, set it to medium speed, and started beating. Oh, I also added a bit of sugar and a splash of vanilla extract for flavor. I like it simple. I kept going until soft peaks started to form. You know, like when you lift the beaters and the cream forms a little peak that flops over? That’s when I knew I was on the right track.
I bumped up the speed a little bit at that point and kept mixing until it got thicker, this is important for me. I was aiming for stiff peaks, where the peaks stand up straight. It only took a few more minutes. Honestly, I was surprised how quickly it all came together.
- Chill bowl and beaters.
- Pour in cold cream and add sugar and vanilla.
- Beat until soft peaks form.
- Increase speed, beat until stiff peaks form.
My Steps
And boom! That’s it! I had homemade whipped cream. I tasted a bit, and oh my goodness, it was amazing. So much lighter and fluffier than the canned stuff. And the flavor was just…better. More real, you know? I used it to top off some fresh berries, and it was the perfect dessert. Seriously, if you’ve never tried making your own whipped cream, you gotta do it. It’s a total game changer, and now I’m a total convert. I doubt I’ll ever go back to the store-bought stuff again. From now on, it’s fresh whipped cream all the way!
You could also use this rich whipping cream for many desserts. Like topping the cake, making some mousse or a light and fluffy parfait. The possibilities are endless!
