Homemade Whipped Cream
Repost from May 2022
Whipped Cream
Homemade whipped cream has taken the place of Cool Whip for me…..most of the time. I always make fresh whipped cream unless I need frozen topping for a specific recipe.
Today I was working on some old videos and ran across a Facebook live from a few years ago showing how to make whipped cream. I had forgotten all about the video….go figure.
Anyway, since summer is upon us and it’s time to get fresh fruit from the farmers’ markets, you need fresh homemade whipped cream to go with those fruits!
Sometimes the best desserts are the simplest. Some of our favorites are whipped cream with fruit slices, berries, sugar cookies or pound cake, and especially fresh peaches!
Terry just picked up our first batch of fresh peaches for the year from the local Cherry Creek Orchards. I can’t wait to try them! But, they need to ripen just a bit more before we enjoy them with homemade whipped cream. Big thanks to my friend Pat, for the beautiful hydrangeas!
Homemade whipping cream is one of the simplest things to make. All you need is a pint or quart of heavy whipping cream, confectioner sugar, and an electric mixer. Well, you can make it by hand too, but an electric mixer is easier.
Instructions
- Make sure your bowl is clean and dry, with no traces of oil.
- Start with cold whipping cream and pour it into a mixing bowl. (Usually a pint.)
- Start beating with an electric mixer (stand or hand) at a low speed and gradually increase. Beat until stiff peaks are formed. Scrape down the sides of the bowl from time to time.
- Sweeten to taste with confectioner sugar. (Sometimes I use Swerve to reduce calories.)
- Store in the refrigerator in a tightly covered container. It will keep for several days.
