Homemade Whipped Cream
Let’s put the basics into Buttery Basics, starting with this lovely whipped cream recipe! I remember that I was watching Masterchef recently, and Gordon Ramsay was SHOCKED that a contestant had never made whipped cream. His reaction is especially surprising when you realize how crazy easy fresh whipped cream is. You literally just whip cream, mixing it with sugar and vanilla until it becomes gloriously frothy and rich.
While whipped cream is incredibly simple, I am still that person who half the time has to Google how to make whipped cream or rice. This recipe is something that I need, and I thought others might need it too.
Don’t worry, it’s easy as pie, and tastes so much creamier and richer than the canned version. Feel free to add whatever flavoring or coloring you might like, but here are the basics.
1 1/2 cups cold heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla
First, chill the bowl you’ll be using. The cream will whip much faster this way.
Next, combine the cream, vanilla, and sugar in your chilled bowl. Begin mixing. Hopefully, this won’t take too long, but sometimes cream is finicky and doesn’t want to thicken. Just keep mixing!
You’ll know the cream is done when medium peaks form. If you have to ask if it’s done, it’s not. You’ll know it when you see it.
Whipped cream is good with just about anything, but I would recommend plopping it on a yummy plum cake, or using it to garnish fresh fruit. Enjoy!
Note: If your whipped cream has deflated, just start whipping it again with an electric mixer. 15-30 seconds should restore it to its former glory.