Once you make homemade whipped cream, you will never go back to store bought. Although it is fun to give yourself a mouthful of Reddi Whip* (if only you could put homemade whipped cream into one of those oxide-propelled cans, life would be perfect😂).
All it takes is two ingredients, heavy whipping cream and sugar. You can also try using another sweetener instead of sugar, like honey or maple syrup, and get creative with some flavor additives, like vanilla extract or citrus zest!
One trick I’ve learned is to start cold and mix high!
You will get perfect whipped cream every time.
Start off by placing your mixing bowl and whisk attachment in the freezer for 20-30 minutes. Also, make sure to keep your heavy whipping cream in the refrigerator until you are ready to start mixing. The colder everything is, the better.
When you are ready, set your mixer up, pour in your ingredients, and whisk together for 1-2 minutes on high speed, until stiff peaks form. Be careful not to over mix.
Wah-lah! All done. Go ahead, stick your finger in there and taste the amazing, delicious, sugary cloud of fluff. Mmm.😋
KITCHEN UTENSILS NEEDED:
- KitchenAid Stand Mixer*
- Rubber Spatula (or spoon to dish out whipped cream)
Homemade Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar (or sweetener of choice)
Place mixer bowl and whisk in freezer for 20-30 minutes prior to mixing.
Pour heavy whipping cream and sugar into your mixing bowl. Whisk on high speed for 1-2 minutes, until medium to stiff peaks form.
And done. Taste Be careful not to over beat!