One time, when I was little, there was a harmless little container in the freezer. At least it appeared harmless. But inside, was the sweet sugaryness that can only be described as…Cool Whip. Practically every time I walked by the freezer, I would grab a spoon and take a little spoonful of Cool Whip out of the tub as a snack. And while I still have a tub of Cool Whip in my freezer, I am happy to say I am able to resist its temptations.
But now, I have a new mixer. And with my new mixer came this awesome wire whip attachment. And you know what that wire whip attachment can do? It can whip cream into whipped cream (of all things!)
So a few days ago, I decided to face the challenge of making home made whipped cream. I mean, not so homemade where I went out and milked a cow or anything…I didn’t use real vanilla beans either… but as home made as you can get in suburbia.
Whipped Cream Recipe
Fresh Whipped Cream
Ingredients:
1/2 cup heavy whipping cream
1 1/2 tablespoon sugar
~1 teaspoon vanilla extract
Directions:
- Pour whipping cream into mixer and whip until slightly thicker.
- Add sugar and vanilla. You can adjust these quantities to taste.
- Whip mixture some more until you have soft peaks, being careful not to overwhip.
Just a little caveat here. I say ~ 1 teaspoon of vanilla extract, but when I was pouring out my teaspoon, I was a little overzealous with the pouring and the spoon overflowed. I then tried to pour the extra back into the container, but even more just spilled out. In all honestly, I’m not exactly sure how much vanilla extract I used, but let’s pretend like it’s about 1 teaspoon, since that’s what I was aiming for.
I used my awesome KitchenAid mixer for all of the whipping. So easy! She was whipping at level 8 and got the whipping cream into soft peak state in two shakes of a bunny’s tail.
In less than 2 minutes (more like 90 seconds) I had a bowl of freshly whipped cream that tasted a-may-zing. It tasted so pure and real and fresh. I loved that I knew exactly the ingredients that went into the mix – no preservatives or oils or anything like that. Just cream, sugar, and vanilla.
I used it to top the Lemon Cake I made last week and it was just perfect. Mix Master Miriam successfully whips up another recipe!
denise says
April 22, 2011 at 2:38 pmyum!
yes, you’re right, overmixing=butter.
Miriam says
April 22, 2011 at 3:03 pmNow that’s an idea…make my own butter!
denise says
April 22, 2011 at 3:08 pmThat’s what I do if I have leftover cream and no use for it before it expires–not a coffee drinker. Love coffee–it doesn’t love me. Add a tad bit of salt at at time if you make butter.
Miriam says
April 22, 2011 at 3:20 pmSo just beat the butter, and add a little bit of salt? Can I add garlic to make garlic butter?
denise says
April 22, 2011 at 3:27 pmI don’t see why not, just use it pretty quickly–within a day or two.