Making Fresh Whipped Cream

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Make your own fresh whipped cream to serve along side your homemade pie or dessert. It is quick and easy.

Step 1: Begin Mixing Cream

Pour heavy whipping cream into the bowl of a stand mixer. If you don't have a stand mixer, a hand mixer will work as well. The whisk attachment to a kitchenAid Mixer is ideal!

For each cup of heavy whipping cream add 1/4 cup powdered sugar.


Step 2: Whip Cream

Begin to whip cream. Whip on high. It takes a couple minutes to whip up into frothy goodness. Keep whipping on high until peaks begin to form. If you are using a hand mixer, rotate the mixer around the bowl.

While whipping, add 1 tsp of vanilla for each cup of cream.
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Continue whipping until cream is almost firm. Serve immediately.

If you let your whipped cream sit too long before serving, it may get liquidy again. Just give it a quick whip and serve.

Step 3: Serve With Pie.

Scoop whipped cream and drop a dollop with your pie or cake. Yum!

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    10 Discussions

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    brass90

    4 years ago on Introduction

    on ur instruct '

    Set Up a Complete Kitchen for $100' ur microwave is in a very dangerous place lifting steaming and or hot items out of somewhere above ur face is extremely dangerous. sorry for commenting here but i tried commenting on the right page 15 times and it would not let me, n now the font is huge for some unknown reason sorry.
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    Ceriand

    9 years ago on Introduction

    Adding about 1/4 cup cocoa or chocolate powder per cup of cream will make chocolate flavored whipped cream.

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    bettyo33

    9 years ago on Introduction

    Can chill your bowl in minutes by setting it in ice (put ice in another bowl, baking pan or in sink). I like my cream a little thinner - so it flows over the dessert. There is nothing like fresh made whipped cream - and it only takes a minute to make!

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    Gemanded

    10 years ago on Introduction

    I had no issues using a non chilled bowl. Actually I used it after washing it out from my cheesecake with warm water and hand dried it. The whipped cream came out great although I did use regular sugar

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    canida

    10 years ago on Introduction

    I often use less sugar in my whipped cream, especially if you're adding it to an already-sweet dessert. The add, mix, taste, repeat procedure works well.

    Since powdered sugar contains a bit of cornstarch, I usually prefer to use regular (or superfine, if we have it around) sugar. It dissolves quickly, so you don't get any grittiness.

    I believe you should have put the mixing bowl in the freezer for 15 to 20 minutes before using it. I leave mine in the freezer overnight. It doesn't keep it colder once it comes out, but then I always have it ready.

    2 replies

    That's a good suggestion. A room temperature bowl will work fine, but I am sure having it cold will definitely help.

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    linuxmomForkable

    Reply 10 years ago on Introduction

    Nothing better than real whipped cream......(I too use a chilled bowl and beaters).....best part of real whipped cream is having all those taste testers in the kitchen helping to determine if sweetness is just right.......