The "whipped cream" that you buy at the grocery store in a can is full of preservatives and other chemicals. Once you learn how simple it is to make your own, you'll never go back to the store-bought kind. Here's how easy it is to make your own whip cream:
- Gather ingredients and supplies. All you need to make whipped cream is a wire whisk, stainless steel mixing bowl, and heavy whipping cream. A cup of heavy whipping cream will make about 2 cups of whipped cream. You can add 1 to 2 teaspoons of flavorings like vanilla or chocolate, or a tablespoon of sugar or Splenda, if you want to experiment with different flavors. You can use an electric mixer, but you certainly don't need to.
- Chill your supplies. Chill your bowl, whisk, and cream in the refrigerator or freezer for ten to twenty minutes. Be careful not to let the cream freeze, or it will not whip correctly. By reducing the temperature, it will be much easier to whip the cream, and it will have a much better consistency.
- Start whipping. Pour the cold cream into the bowl, and start whisking. It should take 4 of 5 minutes to whip a cup of cream, which may seem like a long time while you're doing it. Change motions frequently so your arms don't get tired. At first bubbles will appear in the cream, then foam. Next, it will begin to build volume as you whip air into the cream. It will go through several degrees of stiffness; the light and foamy stage is best for topping cakes and desserts, while you'll want to wait until it is stiff if you are making cake frosting or mousse. Stop whipping the cream when it is at the stage you desire.
If you are using an electric mixer, start whipping at a slow speed until it becomes foamy or you will splash the cream out of your bowl. Using an electric mixer will make it go much faster, so be sure you're keeping an eye on the consistency of the cream. Whether you're making whip cream with an electric mixer or by hand, make sure that you don't over-mix it, or it will essentially begin turning into butter.
- Enjoy! That's all there is to making whip cream. Enjoy within an hour or two or it will start to lose its consistency. Of course, if that happens you can always re-whip it. You can use whip cream to top desserts, to make mousse, to frost a cake, or on ice-cream sundaes. Be creative! The light and sweet flavor of whip cream complements many desserts.
The flavor and texture of homemade whip cream is so much better than store-bought, and whip cream is easy to make! Impress your guests by serving homemade whip cream with dessert.