Whether it’s for topping pie, hot cocoa or strawberry shortcake, there’s nothing better than homemade whipped cream. Heavy cream is whipped with vanilla extract and sifted powdered sugar for the perfect dessert topping. Homemade whipped cream is supreme.If at all possible, I try to go the extra mile and make homemade whipped cream from scratch whenever serving dessert. When I was younger, I used to think making whipped cream was some hard elaborate orchestration. However, it’s quite the opposite! The 3 (!!!) ingredients are simple, the flavor and creamy luscious texture is incomparable. I’ll even let you in on a secret trick to making it fast! As a kid, I loved watching the heavy cream transform in front of my eyes into billowy fluffy clouds. Still do actually. And I can’t imagine pie or strawberry shortcake without it. To Make the Best Homemade Whipped Cream You Will Need:
Chill the bowl! Place the mixing bowl and beater attachments into the freezer up until the moment desert is about to be served or at least 20-30 minutes prior to making the whipped cream. The theory is that the colder the bowl, the faster it will whip up, stay fluffy and cold. Brilliant! Once chilled, fit the bowl into your mixer and pour in 2 cups heavy whipping cream And add 1 teaspoon vanilla extract. Start the mixer on low speed and gradually increase to medium to medium-high. Stop once the cream has slightly thickened. Next add in 2 to 4 tablespoons sifted powdered sugar and again, start the mixer on low and increase the speed to high until thick. Personally I only add 2 tablespoons of powdered sugar, but add to taste. Do not over mix. That’s all folks! Sweet and fluffy. Dreamy and creamy. Tips For Making Whipped Cream:
Yield: 32 servings Homemade Whipped Cream RecipeWhether it's for topping pie, hot cocoa or strawberry shortcake, there's nothing better than homemade whipped cream. Heavy cream is whipped with vanilla extract and sifted powdered sugar for the perfect dessert topping. Recipe yields 4 cups Prep Time: 5 mins Additional Time: 20 mins Total Time: 25 mins
Serving: 2tablespoons, Calories: 54kcal, Carbohydrates: 1g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 20mg, Sodium: 6mg, Potassium: 11mg, Sugar: 1g, Vitamin A: 219IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg Course: Kitchen Basics Cuisine: American This post may contain affiliate links. Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy
Now available on Amazon » posted June 16, 2022 by Laurie McNamara What can I use instead of powdered sugar in whipped cream?You can use granulated sugar for this method and it will dissolve just fine as you whip the cream.
Can you substitute regular sugar for powdered sugar whipped cream?Granulated or powdered sugar: I prefer to use powdered sugar in whipped cream because it contains cornstarch which also helps stabilize whipped cream (makes it less prone to slumping and weeping), but use whichever sugar you have on hand.
Is sugar necessary for whipped cream?Chef notes. Here's an incredibly easy tweak to make whipped cream healthier: Just leave out the sugar! You won't miss the sweetness when you dollop creamy whipped cream onto your favorite desserts or fresh fruit.
Can you use granulated sugar instead of powdered sugar?It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.
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