Making homemade whipped cream is so simple! Once you have made it, you will never go back to purchasing whipped cream or Cool Whip again. It is creamy, delicious, and natural. When you make your own whipped cream, there are no preservatives, and little to no sugar. That part is up to you!
Homemade whipped cream will give off the illusion to your guests that you are a master chef. Great! Let them be impressed! They don't have to know that you pulled off something so heavenly with little to no effort at all! It can be our little secret.
Here is how you make your own whipped cream.
How To Make Homemade Whipped Cream
-1 to 1 1/2 cups of Heavy Whipping Cream - cold
-Splenda or powdered sugar to taste - I used 1 packet of Splenda. (Optional)
-1 tsp Vanilla Extract (Optional)
- Chill mixer bowl and whisk beaters in the freezer for 10 minutes or until cold.
- Take cold Heavy Whipping Cream out of refrigerator and pour it, and the optional
vanilla, into the chilled mixer bowl.
- Attach chilled whisk beaters, and beat cream on high speed for just a few minutes
until...Wahlaa! Homemade Whipped Cream!
- Taste. If you don't want it so natural, and would like to add the Splenda or Sugar, whip it
in now. If you know in the beginning that you will want the additional sweetness, feel
free to toss it in with the cream and vanilla at anytime throughout the whipping process.
Homemade Whipped Cream is fabulous for Apple Pie, Apple Crisp, Pumpkin Cheesecake, Mango Crisp, Molten Lava Cake, fruit parfaits, banana splits, or as a substitution for anything you like to use whipped cream or Cool Whip on.
Give it a try! I promise you, making your own whipped cream is a cinch! And way tastier than the store bought stuff:)