27 November 2012

Homemade Whipped Cream

Honestly, I can't believe how many years and how much money I wasted on crappy  mediocre Cool Whip or Redi-Whip. I mean, making whipped cream is SO DARN EASY!

The consistency has the thickness of Cool Whip, but it does tend to lose it's form quickly. Of course, you just need to pull out the old mixer again, otherwise make just enough of what you need that day and use it up.

Isn't it beautiful?

Because many of us are used to the chemically sweetened kind, this whipped cream recipe won't taste as sweet, but you could always toss in extra powdered sugar.

I never realized the many uses of whipped cream: toss it on pies, cakes, cupcakes, cocoa, cider, and even coffee! Plus, you can add a 1/2 tsp of bourbon or liqueur per cup of whipping cream used to make your own special flavor. Next time I want to try sweetening it with agave nectar.

Seriously, make fresh whipped cream-- you're putting less crap into your system, you'll feel an amazing sense of accomplishment, and your guests will think you're Martha Stewart! (unless one of your guests is Martha Stewart...)

Homemade Whipped Cream

1 cup whipping cream or heavy cream 
2 Tbsp Confectioner's (powdered) sugar 

Chill a metal or glass bowl and mixer attachments. Once chilled, add cold whipping and sugar to the bowl. Beat on medium speed (I used Level 3 on my cheap-o hand mixer) until the cream forms peaks.... then beat a little more to make sure it holds. Refrigerate until ready to serve.

Some Tips--

Do NOT get anything low fat, you need a high fat content so the cream will solidify.

Granulated sugar won't work as it won't dissolve. If you don't have powdered sugar or all the stores in your area are out for some reason, you could make a simple syrup-- one part sugar, one part water, boil until sugar is dissolved (5 min) and chill for a few hours-- and add 1/2 to 1 tsp, maybe 2. The same measurement should work for agave nectar, but I haven't tested it yet. 

If you decide to use a liquid sweetener, no matter what kind it is, use less than what's needed for the powdered sugar, otherwise your whipped cream won't solidify.

You could add cinnamon or pumpkin pie spice for added flavor.

**This recipe comes from Food Network Magazine. Consider it TESTED and APPROVED!**


  1. so easy & so delicious. My bf's mom always makes real whip cream to go with desserts and I agree it's so much better than the fake stuff.

    1. I'm still getting over how easy it is and why it's taken me so long to realize this. I am LOVING it with coffee too!

  2. so cool! It does sound very easy! Thank you so much for sharing!

    LA By Diana Live Magazine

    1. You're welcome! I'll never buy commercial whipped cream again! And of course, if you want fresh whipped cream and don't want to/can't make it yourself, bakeries usually sell it :)